F&B Cost Controller

Role Overview

The F&B Cost Controller owns the accuracy and profitability of everything that moves through the

kitchen, café, and confectionery production line. This person is the bridge between the

culinary/production teams and finance — tracking the true cost of every recipe, batch, and menu

item, and making sure what’s ordered, stored, produced, and sold all reconciles. The role spans a

multi-vertical F&B operation: a dine-in café, packaged confectionery products, and retail/gifting

inventory. This person works closely with the Executive Chef, Purchase Department, Stores, Finance,

Operations and some other stakeholders to maximize profitability and minimize wastage.

The ideal candidate is precise, curious about margins, comfortable on the floor and in spreadsheets,

and able to tell the operations team not just what the numbers are but why they moved.

Key Responsibilities

Costing & recipe management

Build and maintain standard recipe cards and costing for every menu item.

Calculate and monitor food cost percentage, beverage cost percentage, and contribution margin per

item

Re-cost recipes when ingredient prices, portion sizes, or suppliers change, and flag items that fall

below margin targets

Inventory & stock control

Oversee daily, weekly, and monthly stock counts across kitchen, café, production, and retail

Reconcile physical stock against system stock; investigate and report variances, wastage, and

spoilage

Maintain par levels and minimum order quantities to avoid both stock-outs and over-ordering

Purchasing & supplier control

Verify purchase prices against agreed rates and quotations; challenge discrepancies

Track price trends on key ingredients and packaging, and advise on cost impact

Support supplier negotiations and periodic rate comparisons

Reporting & analysis

Produce daily/weekly/monthly cost reports: actual vs. standard food cost, variance analysis, wastage

reports, and slow-moving/expiring stock

Analyse menu and SKU profitability; recommend menu engineering actions (re-price, re-portion,

promote, or remove)

Support monthly closing with accurate consumption, inventory valuation, and COGS figures

Controls & compliance

Enforce receiving, storage, and issuing procedures; audit for compliance

Monitor portion control and yield tests across production

Identify and help close leakage points — theft, over-production, incorrect billing, and waste

Requirements

Essential

Bachelor’s degree in Accounting, Finance, Hotel Management, or a related field

2–4 years of cost control experience in F&B, hospitality, cloud kitchen, QSR, or food manufacturing

Strong grasp of food costing, inventory management, and variance analysis

Advanced Excel / Google Sheets skills

Hands-on experience with an inventory or F&B management system (e.g. Petpooja, Rista , Supply

Note or similar)

High attention to detail and comfort working with large volumes of transactional data

Preferred

Key Skills & Attributes

KPIs / Success Measures

Actual food & beverage cost held within target of standard. Build real time variance reports as

diagnostic tools for business health.

Reduction in wastage, spoilage, and stock variance over time

Timely, accurate cost reports and monthly closing inputs

Pay: ₹45,000.00 - ₹50,000.00 per month

Work Location: In person