Key Responsibilities

Monitor daily food and beverage costs across all outlets
Track and analyze cost variances against budget and standards
Prepare daily, weekly, and monthly F&B cost reports
Monitor food and beverage cost percentages and gross margins
Conduct regular physical inventory counts (food, beverage, liquor, operating supplies)
Reconcile physical stock with system records
Monitor slow-moving, expired, and high-risk items
Ensure FIFO, proper storage, and portion control practices are followed
Verify purchase orders, receiving notes, and supplier invoices
Ensure purchases comply with approved suppliers and contracted prices
Monitor receiving procedures to prevent losses, damage, or pilferage
Coordinate with Stores and Purchasing teams for accurate documentation
Assist in recipe costing and menu engineering
Update menu costs based on market price fluctuations
Support menu pricing decisions to maximize profitability
Monitor adherence to standard recipes and portion sizes
Ensure F&B operations comply with hotel SOPs and internal controls
Identify and report control weaknesses, wastage, and variances
Assist with audits and stock take exercises
Maintain accurate records and supporting documents
Work closely with Executive Chef, Outlet Managers, Stores, and Finance
Provide cost control guidance to F&B operations teams
Support month-end closing and F&B financial reporting

F&B Controls Executive

Job Description