F&B; Cost Controller

Department: Finance / Operations

Reports to: Finance Head / Operations Head

Location: Bangalore-Lalbbagh

Employment type: Full-time, on-site

Role Overview

The F&B; Cost Controller owns the accuracy and profitability of everything that moves through the kitchen, café, and confectionery production line. This person is the bridge between the culinary/production teams and finance — tracking the true cost of every recipe, batch, and menu item, and making sure what’s ordered, stored, produced, and sold all reconciles. The role spans a multi-vertical F&B; operation: a dine-in café, packaged confectionery products, and retail/gifting inventory. This person works closely with the Executive Chef, Purchase Department, Stores, Finance, Operations and some other stakeholders to maximize profitability and minimize wastage.

The ideal candidate is exact, curious about margins, comfortable on the floor and in spreadsheets, and able to tell the operations team not just what the numbers are but why they moved.

Key Responsibilities

Costing & recipe management

Build and maintain standard recipe cards and costing for every menu item, confectionery SKU, and gifting product

Calculate and monitor food cost percentage, beverage cost percentage, and contribution margin per item

Re-cost recipes when ingredient prices, portion sizes, or suppliers change, and flag items that fall below margin targets

Inventory & stock control

Oversee daily, weekly, and monthly stock counts across kitchen, café, production, and retail





Reconcile physical stock against system stock; investigate and report variances, wastage, and spoilage

Maintain par levels and minimum order quantities to avoid both stock-outs and over-ordering

Purchasing & supplier control

Verify purchase prices against agreed rates and quotations; challenge discrepancies

Track price trends on key ingredients and packaging, and advise on cost impact

Support supplier negotiations and periodic rate comparisons

Reporting & analysis

Produce daily/weekly/monthly cost reports: actual vs. standard food cost, variance analysis, wastage reports, and slow-moving/expiring stock

Analyse menu and SKU profitability; recommend menu engineering actions (re-price, re-portion, promote, or remove)

Support monthly closing with accurate consumption, inventory valuation, and COGS figures

Controls & compliance

Enforce receiving, storage, and issuing procedures; audit for compliance

Monitor portion control and yield tests across production

Identify and help close leakage points — theft, over-production, incorrect billing, and waste

Requirements

Essential

Bachelor’s degree in Accounting, Finance, Hotel Management, or a related field

2–4 years of cost control experience in F&B;,



hospitality, cloud kitchen, QSR, or food manufacturing

Strong grasp of food costing, inventory management, and variance analysis

Advanced Excel / Google Sheets skills

Hands-on experience with an inventory or F&B; management system (e.g. Petpooja, DigiPos, POSist, Marketman, or similar) and familiarity with accounting software (Tally / Zoho Books)

High attention to detail and comfort working with large volumes of transactional data

Preferred

Experience across multiple verticals (café + packaged products + retail) rather than a single outlet

Understanding of production/manufacturing costing and batch yields

Familiarity with GST and its treatment across food service and packaged goods

Key Skills & Attributes

Analytical and numbers-driven, with strong commercial instinct

Organised and process-oriented; builds systems rather than firefighting

Confident communicator who can hold suppliers, chefs, and managers accountable

Discreet and trustworthy when handling cost and margin data

KPIs / Success Measures

Actual food & beverage cost held within target of standard. Build real time variance reports as diagnostic tools for business health.

Reduction in wastage, spoilage, and stock variance over time

Timely, accurate cost reports and monthly closing inputs

Improved contribution margins through menu/SKU engineering

Benefits:

Food provided

Provident Fund

Work Location: In person

Pay: ₹12,511.67 - ₹31,019.27 per month

Work Location: In person

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