About this role

Cost control: Monitor food, beverage, and operating costs to ensure they stay within budget.
Inventory management: Conduct and verify stock counts, monitor stock movements, and investigate discrepancies or wastage.
Purchasing control: Check purchase orders, invoices, receiving records, and supplier prices.
Food & beverage costing: Calculate food and beverage costs and help set appropriate selling prices.
Daily revenue control: Reconcile sales from restaurants, bars, room service, banquets, etc., against POS and accounting records.
Variance analysis: Compare actual costs and revenue with budgets or targets and explain significant differences.
Menu engineering: Analyze the profitability of menu items and identify products that are over- or under-performing.
Wastage and loss prevention: Monitor spoilage, breakages, complimentary items, staff meals, and unauthorized consumption.
Reporting: Prepare daily, weekly, and monthly F&B cost and performance reports for management.
Budgeting and forecasting: Assist the Finance Manager/Financial Controller and F&B Manager with budgets and financial forecasts.
Internal controls: Ensure proper procedures are followed for purchasing, receiving, storage, issuing, sales, and cash handling.
Auditing: Conduct spot checks and investigate unusual transactions, stock variances, or potential revenue leakages.
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Food & Beverages Controller