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Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs.
Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks.
Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy.
Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies.
Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage "dead stock".
Quality Control:



Check quality of raw material as per the standard specification of Hotel Industry Key Requirements Qualifications - Education: Graduate with B.com, Bachelor’s degree in Hotel Management.
Experience: Proven experience in cost control within the hospitality industry.
Skills: Solid numerical, analytical, and MS Excel skills.
Systems: Proficiency in Inventory Management software and POS systems. Key Metrics
Cost Variance Analysis: Monitoring the difference between budgeted and actual consumption.
Inventory Turnover: Ensuring productive stock usage and preventing overstocking.
Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.

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📌 Food Beverage Controller Purulia
🏢 Aditya Group India
📍 Purulia