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.

Advantages

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📌 EH-FnBC--EXE - Executive- FandB Controls (Goa)
🏢 Encalm Hospitality
📍 Goa