The Executive –
F&B; Controls assists in cost monitoring, inventory
management, and procurement validation to ensure financial
efficiency and minimize losses in F&B; operations.
1.Daily Cost
& Inventory Monitoring
- Track daily food and beverages costs and identify cost deviations.
- Reconcile POS sales with actual
consumption and stock movements.
- Conduct stock audits and report
inventory discrepancies.
2.Invoice
& Purchase Validation
- Verify supplier invoices,
purchase orders, and item pricing.
- Ensure compliance with approved
procurement policies.
- Cross -check vendor deliveries
with purchase requests for accuracy.
3.Stock
Issuance & Control
- Ensure accurate documentation of
stock transfers and wastage.
- Monitor kitchen and bar inventory
levels to avoid shortages and overstocking.
- Enforce FIFO inventory control
methods to prevent spoilage and wastage.
4.Recipe &
Menu Costing Support
- Assist in maintaining recipe
costing records.
- Support the team in updating menu
pricing based on cost variations.
5.Compliance
& Reporting
- Generate and maintain
cost -related reports for management review.
- Ensure adherence to company
policies and excise regulations.
- Support internal and external
audits related to F&B; cost control.
6.Operational
Coordination & Training
- Coordinate with kitchen, stores,
and purchasing teams for smooth inventory flow.
- Assist in training junior staff
on cost control and loss prevention measures.
7.Staffing
Procedures:
- Support training initiatives on
F&B; cost control for team members.
- Collaborate with the purchasing
and finance teams to streamline operations.
Requirements
Specific Job Knowledge, Skills, and
Abilities:
- Basic understanding of F&B;
costing principles, inventory control, and procurement.
- Knowledge of financial
reporting, taxation, and industry compliance.
- Proficiency in MS
Office (especially Excel) and inventory software.
- Strong analytical and
problem -solving skills.
- Effective communication and
coordination skills.
Qualification
Standards:
- Education: Bachelor’s
degree/diploma in Hospitality, Finance, or a related
field.
- Experience: 2–4 years
of experience in F&B; cost control or inventory
management.
Employment Conditions:
- Willingness to work
in a dynamic and time -sensitive environment.
- Flexibility to work
beyond standard hours when required.
- Occasional travel for
audits and compliance checks.