Job Title: Food Controller Executive
Department: Finance / Food & Beverage Controls
Location: The Marque Club
Reporting To: Financial Controller / Finance Manager

Job Purpose

The Food Controller Executive is responsible for monitoring and controlling food costs, inventory, purchasing, receiving, and consumption of food and beverage items. The role ensures accurate stock management, minimizes wastage, and supports profitability through effective cost control and compliance with company policies.

Key ResponsibilitiesFood Cost Control
Monitor daily food cost and consumption against budget.
Analyze food cost variances and recommend corrective actions.
Ensure standard recipes and portion control are followed.
Conduct yield and recipe cost analysis.

Inventory Management
Verify daily receiving of food and beverage items.
Monitor stock levels and maintain inventory accuracy.
Conduct daily, weekly, and monthly stock audits.
Ensure FIFO/FEFO practices are followed.

Receiving & Stores
Verify purchase orders, invoices, and Goods Receipt Notes (GRNs).




Ensure quality and quantity of materials received match purchase specifications.
Monitor movement of materials between stores, kitchens, and outlets.

Costing & Reporting
Prepare daily, weekly, and monthly food cost reports.
Monitor consumption trends and identify unusual variances.
Maintain recipe costing and menu costing records.
Generate inventory valuation and wastage reports.

Compliance & Audit
Ensure compliance with company SOPs, food control procedures, and internal audit requirements.
Participate in internal and external audits.
Monitor expiry dates and proper storage of food items.

Coordination
Work closely with the Executive Chef, Purchase, Stores, Kitchen, and Finance teams.
Support menu engineering and pricing exercises.
Assist in budget preparation and cost optimization initiatives.

Qualifications:
Bachelor's Degree or Diploma in Hotel Management, Commerce, Finance, o

📌 F&b Controller Gachibowli
🏢 The Marque. Club
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