FB Cost Controller
2 weeks ago
As the Food & Beverage Cost Controller you will play a crucial role in ensuring the efficient management of food and beverage costs monitoring inventory levels analyzing cost variances implementing costsaving initiatives and optimizing profitability while maintaining highquality standards in food and beverage operations.
Key Responsibilities:
- Inventory Management: Oversee the procurement storage and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
- Cost Analysis: Analyze food and beverage costs on a regular basis including ingredient costs portion sizes menu prices and sales trends to identify variances and opportunities for cost optimization.
- Budgeting and Forecasting: Assist in the development of annual budgets and financial forecasts for food and beverage operations including revenue projections cost projections and profit margins.
- Menu Engineering: Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction taking into account ingredient costs pricing strategies and menu engineering principles.
- Vendor Management: Negotiate favorable terms with suppliers and vendors to secure competitive pricing quality products and timely deliveries while maintaining strong vendor relationships.
- Internal Controls: Establish and enforce internal controls and procedures for food and beverage procurement storage and disbursement to prevent theft shrinkage and unauthorized use of inventory.
- Cost Saving Initiatives: Identify opportunities for costsaving initiatives such as portion control measures inventory optimization waste reduction strategies and energysaving practices to improve profitability.
- Reporting and Analysis: Prepare regular reports and analysis on food and beverage costs inventory levels sales performance and profitability metrics for management review and decisionmaking.
- Training and Education: Conduct training sessions for food and beverage staff on cost control best practices inventory management techniques and compliance with standard operating procedures.
Qualifications :
- Bachelors degree in Hospitality Management Finance Accounting or related field; Certified Hospitality Accountant Executive (CHAE) certification preferred.
- Minimum of 3 years of experience in a similar role preferably in the hospitality industry with a focus on food and beverage cost control.
- Strong analytical skills with the ability to interpret financial data analyze cost variances and develop actionable insights.
- Proficiency in inventory management systems financial software and Microsoft Excel.
- Excellent communication and interpersonal skills with the ability to collaborate effectively with crossfunctional teams.
- Detailoriented with a strong focus on accuracy and precision in financial calculations and reporting.
Remote Work :
No
Employment Type :
Fulltime
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