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