Designation
- Senior Manager
- F&B; Controls Location
- Worli, Mumbai A. Food & Beverage Cost Control
• Monitor food and beverage costs against approved budgets and established cost benchmarks.
• Track actual food cost, beverage cost, consumption, wastage, and cost variances.
• Analyse recipe costing, portion control, yield, and menu profitability in coordination with the culinary team.
• Identify cost leakages and recommend corrective measures to improve gross margins.
• Monitor food cost percentages across outlets, banquet events, and catering operations. B. Inventory & Stores Management
• Oversee inventory planning, stock movement, consumption, and reconciliation.
• Ensure regular physical stock counts and reconciliation with system records.
• Monitor expiry, spoilage, breakage, wastage, and stock discrepancies.
• Establish controls for stock transfers, material requisitions, returns, and inter-location movements.
• Ensure appropriate stock levels and adherence to FIFO/FEFO practices. C. Procurement & Vendor Control
• Review purchase prices, vendor rates, and procurement practices to identify cost-saving opportunities.
• Monitor purchase price variances and compliance with approved vendor and procurement policies.
• Coordinate with procurement, stores, culinary, and operations teams to control material costs.
• Review receiving procedures, quality checks, and quantity discrepancies. D. Banqueting & Catering Costing
• Prepare and review food and beverage cost sheets for banquets, weddings, corporate events, and large scale catering assignments.
• Validate event-wise consumption against planned menus, guest counts,



and production quantities.
• Analyse actual versus estimated event costs and identify deviations.
• Monitor contribution margins and profitability by event, venue, and business vertical.
• Establish post-event cost reconciliation and variance reporting processes. E. Budgeting, MIS & Financial Analysis
• Prepare monthly F&B; cost reports, inventory reports, and variance analysis.
• Track food cost percentage, beverage cost percentage, gross margins, wastage, and inventory holding levels.
• Develop dashboards highlighting cost trends, exceptions, and corrective actions.
• Support annual budgeting, forecasting, and cost-saving initiatives.
• Provide actionable insights to senior management on profitability and operational efficiency. F. Audit, Compliance & Process Improvement
• Conduct periodic operational audits across kitchens, stores, outlets, and banquet locations.
• Ensure adherence to inventory, procurement, billing, consumption, and stock reconciliation SOPs.
• Identify control gaps, irregularities, and potential pilferage.
• Implement standardised F&B; control processes across all operating locations.
• Coordinate with internal audit and finance teams to ensure accurate reporting and compliance.

Experience:
-
• 8–12 years of relevant experience in F&B; cost control, hospitality finance, inventory control, or food and beverage operations.
• Prior experience in hotels, premium restaurants, large-scale catering, banqueting, central kitchens, or multi-outlet F&B; businesses.
• Experience in handling multi-location operations and high-volume food production will be preferred.

📌 Food Beverage Controller (India)
🏢 Catering Collective
📍 India