Role & responsibilities The Executive Food & Beverage Control will be responsible for monitoring and controlling food and beverage costs, inventory, consumption, wastage, and stock movement across outlets. The role will ensure accurate reporting, effective inventory management, and adherence to company cost-control procedures.

Key Responsibilities

- Monitor Food & Beverage cost on a daily, weekly, and monthly basis.

- Conduct regular physical stock counts of food, beverages, and operating supplies.

- Verify stock receipts against purchase orders, invoices, and delivery documents.

- Monitor stock movement, transfers, issues, returns, and consumption across outlets.

- Analyse food and beverage consumption against sales and identify variances.

- Prepare and maintain daily, weekly, and monthly F&B; cost reports.

- Monitor food cost, beverage cost, yield, portion control, and recipe costing.

- Identify and report excessive consumption, pilferage, wastage, and unusual variances.

- Coordinate with Purchase, Stores, Kitchen, Bar, Operations, and Finance teams for stock-related matters.

- Verify GRNs, invoices, requisitions, inter-outlet transfers, and stock adjustment entries.

- Ensure all stock transactions are properly recorded in the relevant POS/ERP/system.

- Assist in maintaining and updating standard recipes, portion sizes, and costing sheets.

- Conduct periodic inventory audits and surprise stock checks at outlets.

- Monitor expiry, slow-moving, damaged, and obsolete inventory.

- Track wastage reports and coordinate with outlet teams to identify corrective actions.

- Reconcile physical stock with system stock and investigate discrepancies.

- Prepare variance reports and share observations with management.





- Support month-end stock closing and F&B; cost reconciliation.

- Ensure compliance with company policies and standard operating procedures related to inventory and cost control.

- Assist in developing initiatives to improve cost efficiency and reduce wastage.

- Maintain proper documentation and records for audit purposes.

Key Skills & Competencies

- Strong knowledge of F&B; cost control and inventory management.

- Understanding of food and beverage operations.

- Good analytical and numerical skills.

- Strong attention to detail.

- Knowledge of recipe costing, portion control, yield, and variance analysis.

- Good knowledge of MS Excel and reporting.

- Familiarity with POS/ERP and inventory management systems.

- Strong coordination and communication skills.

- Ability to identify discrepancies and investigate their root causes.

- Good planning, organization, and follow-up skills.

- Ability to work under deadlines in a quick-paced hospitality environment.

Qualification & Experience

- Graduate/Diploma in Hotel Management, Hospitality Management, Finance, Commerce, or a related field.

- 13 years of experience in F&B; Cost Control, Inventory Control, Stores, or Finance within the hospitality/restaurant industry.

- Freshers with strong analytical skills and relevant hospitality qualifications may also be considered.

Key Performance Areas (KPIs)

- Food & Beverage Cost %

- Inventory Accuracy

- Stock Variance

- Wastage Control

- Recipe & Portion Cost Accuracy

- Timely Cost Reports

- Stock Reconciliation

- Audit Compliance

- Reduction in Unexplained Variances

- Adherence to F&B; Control SOPs

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📌 Executive Food & Beverage Control (Bengaluru)
🏢 Epiphany Hospitality
📍 Bengaluru