FOOD & BEVERAGE CONTROLLER ( HOTEL INDUSTRY )
Job summary
The F&B Controller owns the numbers behind the bar and kitchen. You make sure food and beverage costs are accurate, revenue is captured correctly, and waste/leakage is caught early. Think of it as part accountant, part auditor, part operations partner. You’ll work closely with chefs, F&B managers, and purchasing to protect profit margins.
Job descriptions & requirements
. Cost Control & Inventory
- Conduct daily, weekly, and monthly inventory of food, beverage, and operating supplies
- Calculate actual food cost % and beverage cost % vs. budget/forecast
- Investigate variances and work with kitchen/bar to identify waste, theft, or pricing issues
- Monitor par levels and reorder points to prevent overstock and spoilage
- Audit receiving reports against purchase orders and invoices for accuracy
2. Revenue & POS Auditing
- Audit daily POS reports from all outlets to ensure all sales are captured
- Verify voids, comps, discounts, and refunds have proper authorization
- Reconcile cash, credit cards, and digital payments against system reports
- Investigate discrepancies between POS sales and cash drops
3. Menu Costing & Pricing
- Update recipe costing in the system when ingredient prices change
- Support menu engineering by providing food cost data per dish/drink
- Ensure selling prices maintain target GP% after cost changes
4. Compliance & Reporting
- Prepare daily F&B flash reports and monthly P&L variance analysis for management
- Ensure compliance with company SOPs, HACCP, and audit requirements
- Maintain accurate records for internal and external audits
- Train F&B staff on cost control procedures and system usage
5. System & Data Management
- Manage inventory and costing modules in systems like Micros, Oracle OPERA, SAP, or Toast
- Maintain item master files, recipes, and pricing in the system
- Generate reports and dashboards for GM and F&B Director
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