Job Requirements
• Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs.
• Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks.
• Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy.
• Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies.
• Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage "dead stock".
• Quality Control:



Check quality of raw material as per the standard specification of Hotel Industry Key Requirements. Qualifications
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Education:
Graduate with B.com, Bachelor’s degree in Hotel Management.
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Experience:
Proven experience in cost control within the hospitality industry.
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Skills:
Solid numerical, analytical, and MS Excel skills.
• Systems: Proficiency in Inventory Management software and POS systems. Key Metrics
• Cost Variance Analysis: Monitoring the difference between budgeted and actual consumption.
• Inventory Turnover: Ensuring effective stock usage and preventing overstocking.
• Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.

📌 Food Beverage Controller Dum Dum (India)
🏢 Aditya Group India
📍 India