Head – F&B; Controls

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nLocation: Mumbai

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nIndustry: Premium Restaurants / Hospitality

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nExperience: 10–15 years

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nCTC: ₹15–18 Lakhs per annum

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

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nThis 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.

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nThe 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.

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

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nKey Responsibilities

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nF&B; Cost & Margin Controls

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

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- Establish robust controls covering purchases, receiving, storage, transfers, consumption and closing inventory.
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- Conduct and oversee periodic physical stock audits across restaurants, stores and other operating locations.
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- Analyse stock variances and identify unusual consumption, shortages, excess stock, slow-moving inventory and potential leakage.
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- Strengthen controls relating to high-value and sensitive inventory, particularly beverages and premium ingredients.
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- Ensure consistency in inventory-control practices across outlets.
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nRecipe Costing & Menu Controls

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

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

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- Strengthen controls across billing, discounts, voids, cancellations, complimentary items, promotions and other revenue-impacting transactions.
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- Review POS reports and identify unusual transactions or control exceptions.
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- Ensure appropriate reconciliation between POS, inventory and financial systems.
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- Identify potential revenue leakage and recommend corrective measures.
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nAudits, SOPs & Compliance

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

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

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

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nEssential Requirements

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