F&B Controls Executive

Key Responsibilities

• Monitor daily food and beverage costs across all outlets
• Track and analyze cost variances against budget and standards
• Prepare daily, weekly, and monthly F&B cost reports
• Monitor food and beverage cost percentages and gross margins
• Conduct regular physical inventory counts (food, beverage, liquor, operating supplies)
• Reconcile physical stock with system records
• Monitor slow-moving, expired, and high-risk items
• Ensure FIFO, proper storage, and portion control practices are followed
• Verify purchase orders, receiving notes, and supplier invoices
• Ensure purchases comply with approved suppliers and contracted prices
• Monitor receiving procedures to prevent losses, damage, or pilferage
• Coordinate with Stores and Purchasing teams for accurate documentation
• Assist in recipe costing and menu engineering
• Update menu costs based on market price fluctuations
• Support menu pricing decisions to maximize profitability
• Monitor adherence to standard recipes and portion sizes
• Ensure F&B operations comply with hotel SOPs and internal controls
• Identify and report control weaknesses, wastage, and variances
• Assist with audits and stock take exercises
• Maintain accurate records and supporting documents
• Work closely with Executive Chef, Outlet Managers, Stores, and Finance
• Provide cost control guidance to F&B operations teams
• Support month-end closing and F&B financial reporting

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or related field
• 1–3 years of experience in F&B cost control or hotel finance
• Proficiency in MS Excel
• Good communication and coordination skills