F&B Controller

Responsibilities

• Costing: Calculate costs of food and beverage items, including ingredient costs, portion sizes, and menu prices
• Inventory: Manage inventory levels, including procurement, storage, and issuance
• Cost control: Develop and monitor processes to control consumption and wastage
• Reporting: Prepare and issue cost reports, including variance analysis
• Budgeting: Assist in the development of annual budgets and financial forecasts
• Menu engineering: Collaborate with the culinary team to develop menus that balance profitability and guest satisfaction
• Reconciliation: Reconcile sales and inventory against POS reports
• Audit: Perform audits and highlight deviations to relevant parties
• Compliance: Ensure that all departments comply with cost control policies and procedures

Other duties

• Verify duty meals and entertainment checks
• Supervise daily receiving and storekeeping activities
• Ensure that all goods movements are accounted for
• Update and maintain receipts into systems
• Check and verify voids, discounts, and complimentary sales in POS systems