Key Responsibilities

Cost Control & Analysis

- Monitor and control food and beverage costs in line with approved budgets.
- Prepare daily, weekly, and monthly F&B; cost reports with variance analysis.
- Analyze consumption patterns, yield, wastage, and pilferage.
- Assist in menu engineering and pricing decisions in coordination with the Executive Chef and F&B; Manager.

Inventory & Stores Management

- Supervise receiving, storage, and issuing procedures for all F&B; items.
- Ensure proper stock rotation (FIFO), hygiene, and storage standards.
- Conduct regular physical stock counts (daily spot checks, monthly inventories).
- Investigate and report stock discrepancies.

Purchasing & Vendor Control

- Review purchase requisitions and purchase orders for accuracy and compliance.
- Ensure procurement follows approved vendors, contracts, and pricing.
- Evaluate supplier performance and price fluctuations.
- Coordinate with Purchasing to control quality, quantity, and cost.

Revenue Control & Compliance

- Ensure accurate posting of F&B; revenues in POS and accounting systems.
- Monitor complimentary, voids, discounts, and staff meals.
- Ensure compliance with hotel SOPs, audit standards, and statutory requirements.
- Support internal and external audits related to F&B; operations.
- Ensure accurate configuration of recipes, yields, and portion controls in ERP/POS systems.




- Conduct periodic outlet audits to ensure adherence to standards and procedures.
- Strengthen and maintain SOPs for cost control, stock management, and consumption tracking.
- Identify process gaps and implement corrective and preventive actions.

Reporting & Systems

- Prepare and submit F&B; MIS reports to management.
- Maintain recipe costing, menu costing, and portion control standards.
- Ensure correct configuration and usage of POS and inventory systems.
- Support month-end and year-end closing activities.

Team Coordination

- Train F&B; and stores teams on cost awareness and control procedures.
- Promote a culture of accountability and cost consciousness.
- Act as a key link between Operations and Finance.

Qualifications & Experience

- Bachelor’s degree in Commerce, or Accounting.
- 3–6 years of experience as F&B; Controller in a hotel/resort.
- Experience in luxury or upscale hospitality preferred.

Skills & Competencies

- Strong analytical and numerical skills
- Excellent knowledge of F&B; operations and costing
- Proficiency in hotel POS, inventory, and accounting systems
- Attention to detail and strong follow-up skills
- Good communication and coordination abilities

Job Type: Full-time Pay: ₹30,000.00 - ₹70,000.00 per month

Advantages

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 F&B Controller (Delhi)
🏢 Team Hotels and Resorts
📍 Delhi