F&B Cost Controller

1. Job Purpose

To monitor and control food and beverage costs across all Nandhana Palace outlets by ensuring accurate costing, inventory management, purchase control, portion control, wastage reduction, and adherence to company policies. The role focuses on improving profitability while maintaining food quality and operational standards.

2. Key ResponsibilitiesA. Food & Beverage Cost Control

• Monitor food and beverage costs across all branches and compare actual costs against budgeted costs.
• Calculate and analyze food cost percentage, beverage cost percentage, and overall consumption costs.
• Identify cost variances and implement corrective actions in coordination with Branch Managers and Production Managers.
• Monitor theoretical versus actual food consumption and investigate discrepancies.
• Ensure adherence to standard recipes, portion sizes, and serving specifications.

B. Inventory & Stock Management

• Conduct regular physical stock verification of raw materials, finished goods, and beverages.
• Monitor opening stock, purchases, transfers, consumption, closing stock, and stock adjustments.
• Verify daily, weekly, and monthly stock reports submitted by branches.
• Identify stock discrepancies, pilferage, expiry, spoilage, and abnormal consumption.
• Ensure proper stock rotation using FIFO/FEFO principles.

C. Purchase & Vendor Control

• Verify purchase requisitions, purchase orders, goods received notes (GRNs), and supplier invoices.
• Check purchase rates against approved rates and identify price variations.
• Coordinate with the Purchase Department to ensure procurement at competitive prices without compromising quality.
• Monitor unauthorized purchases and ensure compliance with approved procurement procedures.
• Track vendor performance, rate changes, and product quality concerns.

D. Recipe Costing & Menu Engineering

• Prepare and update standard recipe costing sheets for all menu items.
• Calculate ingredient costs, yield, portion costs, and selling price margins.
• Analyze high-cost and low-margin menu items and recommend corrective measures.
• Coordinate with the Kitchen and Operations teams to standardize recipes across branches.
• Review the financial impact of menu changes, price revisions, and promotional offers.

E. Reporting & MIS

• Prepare daily, weekly, and monthly cost-control reports.
• Submit branch-wise food cost and consumption variance reports to management.
• Prepare monthly inventory valuation and stock reconciliation reports.
• Track budget versus actual costs and highlight deviations.
• Maintain records of wastage, complimentary meals, staff meals, transfers, and other authorized consumption.
• Provide management with actionable recommendations to improve gross profit margins.

F. Audit & Compliance

• Conduct surprise stock audits and periodic operational cost audits across branches.
• Verify stock records against physical inventory and system data.
• Ensure proper documentation for stock transfers, wastage, breakage, and adjustments.
• Identify control gaps and recommend process improvements.
• Ensure compliance with internal policies, food safety standards, and applicable statutory requirements.

Pay: ₹40,000.00 - ₹48,699.47 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person