F&B Cost Controller

Position Summary

The Food & Beverage Cost Controller is responsible for monitoring, analyzing, and controlling all F&B costs to ensure profitability and operational efficiency. The role supports management in achieving financial goals by maintaining accurate inventory records, verifying supplier invoices, and ensuring proper cost allocation.

Key Responsibilities

• Control and monitor all F&B costs across outlets and departments.

• Conduct daily and monthly food and beverage cost reports and variance analyses.

• Maintain accurate recipe and menu costing systems in coordination with the Executive Chef and F&B Manager.

• Supervise physical inventory counts for food, beverage, and operating equipment.

• Verify invoices, purchase orders, and goods received notes for accuracy.

• Analyze consumption, wastage, and yield reports to identify cost-saving opportunities.

• Ensure compliance with internal control procedures and company policies.

• Work closely with Purchasing and Receiving departments to ensure correct documentation.

• Support month-end closing by preparing accurate F&B cost summaries and journal entries.

• Assist in forecasting, budgeting, and menu engineering analysis.

Qualifications & Skills

• Diploma or Bachelor’s degree in Accounting, Finance, or Hospitality Management.

• Minimum 2–4 years of experience as an F&B Cost Controller in a hotel or resort.

• Strong analytical, numerical, and reporting skills.

• Proficiency in Microsoft Excel and hotel software systems (e.g., Opera, Micros, FMC, MC, or Material Control).

• Excellent communication and coordination skills.

• High level of accuracy and attention to detail.

• Ability to work under pressure and meet tight deadlines.