Food & Beverages Controller

Key Responsibilities 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.