JOB DESCRIPTION

Key Responsibilities : 1. Food & Beverage Cost Control :

- Monitor and analyze daily food and beverage costs, identifying trends and variances.
- Compare actual costs against theoretical costs to highlight inefficiencies and recommend corrective actions.
- Develop and implement cost-saving strategies without compromising product quality or guest satisfaction.

2. Inventory Management :

- Supervise regular inventory counts, stock reconciliation, and investigate variances.
- Ensure timely and accurate documentation of stock movements and transfers.
- Monitor par levels and storage practices to prevent overstocking or wastage.

3. Menu Engineering & Recipe Costing :

- Calculate and maintain accurate recipe costs for all menu items.
- Collaborate with chefs and management to develop cost-effective menu options.
- Conduct profitability analysis of menu items and recommend pricing adjustments.

4. Waste and Portion Control :

- Audit kitchen operations to ensure proper portion control and minimize wastage.
- Identify areas of loss and implement corrective actions in food handling and preparation.
- Educate staff on best practices in waste reduction and portioning.

5. Reporting & Analysis :

- Prepare daily, weekly, and monthly cost reports, including consumption analysis and KPIs.
- Generate month-end inventory and cost summaries for submission to finance and senior management.
- Analyze historical data to support forecasting and strategic decision-making.

6. Internal Controls & Compliance :

- Establish and enforce internal controls to safeguard inventory and manage cost-related risks.




- Ensure adherence to company policies, health regulations, and standard operating procedures.
- Participate in audits and ensure transparency in cost-related documentation.

7. Interdepartmental Coordination :

- Liaise with kitchen, procurement, bar, and finance departments to ensure seamless operations.
- Provide training and support to staff on cost control systems and procedures.

8. Budgeting & Forecasting :

- Assist in annual budgeting processes by providing detailed cost projections.
- Analyze historical trends and market data to forecast future costs and support strategic planning.

9. Systems & Technology Management :

- Proficiently operate ERP, POS, and inventory management systems for accurate cost tracking.
- Ensure system data integrity and work with IT/technical teams for process enhancements.

Qualifications :

- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- Minimum 3-5 years of relevant experience in F&B; cost control or a similar role.
- Strong knowledge of cost accounting, inventory systems, and restaurant operations.
- Proficiency in Microsoft Excel, ERP systems, and POS software.
- Excellent analytical, organizational, and communication skills.

Desirable Attributes :

- Detail-oriented with a proactive approach to problem-solving.
- Ability to work under pressure and meet tight deadlines.
- Team player with a collaborative mindset and solid interpersonal skills.

Benefits :

- Flexible schedule
- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 Cost Controller (Delhi)
🏢 Caara India
📍 Delhi