F&B Controller (Food & Beverage Cost Controller)

Job Description

• Location: Wesen (Around Hillside School)

• Career Level: Mid to Senior Level

• Salary: Negotiable

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Job Requirements

• Education & Training: Bachelor’s degree or Diploma in Accounting, Finance, Hospitality Management, Business Administration, or a related field.

• Professional Experience: 3–5+ years of dedicated food and beverage cost control experience in high-volume catering, hotels, banquets, or multi-outlet restaurant operations.

• Core Competencies & Requirements:

• Cost Control & Recipe Costing: Accurate calculation of standard recipe costs, menu engineering analysis, continuous monitoring of theoretical vs. actual food/beverage costs, and identifying variance drivers.

• Inventory Auditing & Stock takes: Conducting and supervising periodic (daily/weekly/monthly) physical inventory counts, reconciliations across central stores and production kitchens, and managing stock adjustments.

• Purchasing & Receiving Oversight: Verifying daily receiving reports (DSR) against purchase orders, market price lists, quality standards, and correct weight/yield specifications.

• Waste & Yield Analysis: Tracking kitchen spoilage, portion variance, butchery yields, breakage reports, and staff meal allowances to minimize leakage and maximize gross profit margins.

• POS & ERP Proficiency: Hands-on experience with POS systems, ERP, store management software (e.g., Opera/Micros/Sun Systems or catering ERPs), and advanced Excel for financial reporting.

• Reporting: Preparing daily flash cost reports, monthly F&B cost analysis, and actionable variance reports for the General Manager and Head Chef.

 
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