Head – F&B; Controls

Location: Mumbai

Industry: Premium Restaurants / Hospitality

Experience: 10–15 years

CTC: ₹15–18 Lakhs per annum

We are looking for an experienced Head – Food & Beverage Controls for a premium, contemporary and fast-growing restaurant chain based in Mumbai.

This is a critical role responsible for strengthening F&B; cost controls, inventory management, revenue controls, recipe costing, wastage management and operational compliance across multiple restaurant locations.

The incumbent will work closely with Operations, Culinary, Finance, Purchase, Stores and senior management to ensure robust controls while supporting the high quality and service standards expected of a premium restaurant business.

We are specifically looking for a qualified who has built strong F&B; Controls expertise within the Restaurant, F&B; or Hotel industry and understands the complexities of managing controls across multiple outlets.

Key Responsibilities

F&B; Cost & Margin Controls

- Own and drive F&B; cost-control processes across all restaurant locations.
- Monitor food cost, beverage cost, gross margins and outlet-wise performance against established benchmarks.
- Analyse actual consumption versus theoretical consumption and identify significant variances.
- Investigate cost leakages and work with Operations and Culinary teams on corrective action.
- Track price movements, yields, portion sizes and other factors impacting product margins.

Inventory & Stock Controls

- Establish robust controls covering purchases, receiving, storage, transfers, consumption and closing inventory.
- Conduct and oversee periodic physical stock audits across restaurants, stores and other operating locations.




- Analyse stock variances and identify unusual consumption, shortages, excess stock, slow-moving inventory and potential leakage.
- Strengthen controls relating to high-value and sensitive inventory, particularly beverages and premium ingredients.
- Ensure consistency in inventory-control practices across outlets.

Recipe Costing & Menu Controls

- Maintain accurate recipe costing in coordination with the Culinary and Purchase teams.
- Monitor standard recipes, yields, portions and ingredient costs.
- Analyse the financial impact of changes in raw-material prices.
- Support management with menu engineering and contribution-margin analysis.
- Provide commercial inputs for new menu items, promotions and pricing decisions.

Wastage & Yield Management

- Develop systems to accurately record, analyse and control wastage.
- Identify recurring wastage patterns across outlets and categories.
- Work with Chefs and Operations teams to improve yields and reduce avoidable food losses.
- Establish appropriate benchmarks for wastage and monitor adherence.

Revenue & Operational Controls

- Strengthen controls across billing, discounts, voids, cancellations, complimentary items, promotions and other revenue-impacting transactions.
- Review POS reports and identify unusual transactions or control exceptions.




- Ensure appropriate reconciliation between POS, inventory and financial systems.
- Identify potential revenue leakage and recommend corrective measures.

Audits, SOPs & Compliance

- Develop and strengthen F&B; control SOPs across the organisation.
- Conduct regular outlet audits and surprise checks.
- Identify control gaps and ensure closure of audit observations.
- Establish clear control dashboards and exception reports for management.
- Ensure that systems and processes remain practical and workable within restaurant operations.

Business Partnering & MIS

- Partner closely with Operations, Chefs, Purchase, Stores and Finance rather than operating as a standalone control function.
- Prepare periodic F&B; cost and control MIS for senior management.
- Highlight trends, exceptions, risks and opportunities rather than merely reporting numbers.
- Recommend initiatives that improve margins without compromising food quality or guest experience.
- Build a strong culture of cost consciousness and accountability across restaurants.

Candidate Profile

We are looking for a hands-on F&B; Controls professional with approximately 10–15 years of relevant experience.

Essential Requirements

- 10+ years of experience, preferably around 10–15 years, with substantial exposure to F&B; Controls.
- Current/recent experience must be within the Restaurant, F&B; or Hotel/Hospitality industry.
- Candidates without relevant F&B;/Hotel industry experience would not be suitable for this position.
- Experience working across multiple restaurants, hotel F&B; outlets or other multi-unit F&B; operations is strongly preferred.

📌 Hiring: Head - F & B Controls (Restaurant Chain) (India)
🏢 M/s. Diverse
📍 India