JOB DESCRIPTIONPosition: F&B; Controller – Fine Dining RestaurantsCompany Name: Eatinc Food & Beverages Pvt. Ltd.

Brands: Andrea’s & Amici

Department: Finance & Operations / Food & Beverage Control

Location: New Delhi

Reporting To: GM Finance

Experience: 5–8 Years

Industry Preference: Fine Dining, Premium Casual Dining, QSR and Organised Restaurant Chains

- Job PurposeThe F&B; Controller will be responsible for managing and controlling food and beverage costs, inventory, procurement coordination, stock movement, wastage, and operational expenses across Andrea’s and Amici outlets.

The role requires strong expertise in restaurant cost control, inventory management, recipe costing, variance analysis, vendor coordination, and financial reporting to ensure maximum profitability without compromising food quality and operational standards.
- Key ResponsibilitiesA. Food & Beverage Cost Control

- Monitor and control food and beverage costs across all restaurant outlets.
- Maintain and analyse food cost, beverage cost and overall consumption percentages.
- Identify cost deviations and implement corrective measures.
- Monitor theoretical versus actual food and beverage consumption.
- Ensure proper implementation of standard recipes, portion sizes and yield management.
- Analyse outlet-wise profitability and highlight areas of concern.
- Prepare monthly cost reports and present findings to management.

B. Inventory & Stock Management

- Monitor daily, weekly and monthly inventory across all outlets.
- Ensure proper stock receiving, storage, issuance and consumption procedures.
- Conduct surprise stock audits and physical inventory verification.
- Monitor stock transfers between outlets and ensure proper documentation.
- Identify slow-moving, non-moving, excess and expired inventory.
- Ensure FIFO/FEFO practices and proper stock rotation.
- Investigate stock shortages, discrepancies and unexplained variances.

C. Purchase & Vendor Management

- Coordinate with the Purchase Department for procurement planning.
- Verify purchase prices against approved rates and market benchmarks.
- Monitor vendor performance, product quality and price fluctuations.
- Ensure proper documentation of purchase orders, GRNs and invoices.
- Identify opportunities for cost optimisation without compromising quality.




- Ensure procurement is aligned with approved budgets and consumption requirements.

D. Recipe & Menu Costing

- Develop and maintain standard recipe costing for all food and beverage items.
- Verify recipe specifications, ingredient quantities, yields and portion sizes.
- Calculate dish-wise food costs and beverage costs.
- Conduct regular menu engineering and profitability analysis.
- Review costing whenever ingredient prices or menu specifications change.
- Coordinate with Executive Chefs and Operations Teams for recipe standardisation.

E. Audit & Compliance

- Conduct regular outlet audits covering inventory, food cost and operational controls.
- Ensure compliance with company SOPs and inventory management policies.
- Identify pilferage, wastage, irregular consumption and operational leakages.
- Verify complimentary orders, staff meals, voids, discounts and wastage entries.
- Ensure accurate POS and inventory system transactions.
- Maintain audit records and follow up on corrective action plans.

F. Reporting & MIS

- Prepare daily, weekly and monthly F&B; cost reports.
- Prepare outlet-wise food cost and beverage cost statements.
- Analyse actual versus theoretical consumption.
- Prepare stock variance and wastage reports.
- Track key performance indicators (KPIs) related to food and beverage control.
- Submit regular MIS reports to the GM – Operations and Management.
- Highlight cost-saving opportunities and operational inefficiencies.

3. Key Performance Indicators (KPIs)The performance of the F&B; Controller will be evaluated on:
1. Food Cost Percentage and Beverage Cost Percentage.
2. Inventory Accuracy and Stock Variance.
3. Reduction in Food and Beverage Wastage.
4. Theoretical vs. Actual Consumption Variance.
5. Recipe Costing Accuracy and Standardisation.
6. Timely Completion of Physical Stock Audits.
7. Purchase Price Variance and Cost Optimisation.
8. Identification and Prevention of Inventory Leakage.
9. Accuracy and Timeliness of MIS Reporting.
10.



Compliance with Company SOPs and Internal Audit Standards.

4. Required Qualifications & Experience
- Bachelor's degree in Hotel Management, Finance, Commerce or a related field.
- 5–8 years of relevant experience in F&B; Cost Control / Restaurant Inventory Management.
- Strong experience in multi-outlet restaurant operations.
- Candidates with experience at Devyani International Limited (DIL) will be preferred.
- Experience in premium casual dining, fine dining or organised restaurant chains will be an added advantage.
- Solid knowledge of food costing, beverage costing, inventory control and recipe management.
- Experience in handling multiple restaurant outlets and conducting stock audits.

5. Technical Skills
- Advanced MS Excel, including Pivot Tables, VLOOKUP/XLOOKUP and data analysis.
- Knowledge of restaurant POS and inventory management systems.
- Strong understanding of recipe costing and menu engineering.
- Expertise in inventory reconciliation and variance analysis.
- Knowledge of purchase, GRN, stock transfer and consumption procedures.
- Ability to prepare and analyse financial and operational MIS reports.

6. Required Competencies
- Solid analytical and numerical skills.
- Excellent observation and auditing capabilities.
- High level of integrity and attention to detail.
- Strong coordination with Operations, Purchase, Finance and Kitchen Teams.
- Ability to identify operational gaps and implement corrective measures.
- Excellent communication and reporting skills.
- Ability to work independently and manage multiple outlets.
- Strong understanding of restaurant business profitability.

7. Candidate PreferencePreferred Company Background:

- Devyani International Limited (DIL)
- Jubilant FoodWorks
- Speciality Restaurants
- Impresario Entertainment & Hospitality
- Lite Bite Foods
- Other reputed fine-dining and organised restaurant groups.

Preferred Candidate Profile: Candidates who have independently managed F&B; cost control, inventory audits, recipe costing, stock reconciliation and outlet-wise profitability for multi-outlet restaurant operations will be strongly preferred.

Important: Preference will be given to candidates having hands-on experience in structured F&B; control systems, particularly those who have worked with Devyani International Limited.

📌 Food Beverage Controller (New Delhi)
🏢 EATINC
📍 New Delhi