Food & Beverage Controller

Job Description - Food & Beverage (F&B) Controller Role Summary

The F&B Controller will be responsible for managing food and beverage costs, inventory control, and operational efficiency across hotel outlets. The role ensures profitability by monitoring every stage of the food and beverage lifecycle—from procurement to sale—while maintaining strong control systems, reporting accuracy, and process compliance. Core Responsibilities

Costing & Pricing

• Calculate accurate food, beverage, and liquor costs based on standardized recipes & measures.
• Support menu pricing strategies and maintain cost benchmarks.

Inventory Management

• Oversee stock levels, receiving, storage, and consumption of F&B items.
• Conduct audits to minimize waste, pilferage, and stock discrepancies.

Reporting

• Prepare daily, weekly, and monthly F&B cost reports.
• Analyze variance between actual vs budgeted costs.
• Knowledge of FLR reporting and documentation.

Compliance & Systems

• Maintain POS systems and verify menu pricing accuracy.
• Audit non-chargeable (NC) KOTs, complimentary sales, and discounts.
• Maintain records of F&B sales, cost reports, purchase data, licenses, and permits.

Daily Work Checklist

• Verify daily POS sales reports and ensure proper transfer to PMS.
• Audit voids, discounts, happy hour settlements, and complimentary sales.
• Detect unauthorized F&B consumption or pilferage and raise debits accordingly.
• Audit KOT modifications, reprints, NC KOTs, and void transactions.
• Reconcile plan sales with hotel occupancy reports.
• Prepare daily F&B cost report and staff meal cost report.
• Monitor wastage register and prepare wastage reports.
• Spot-check receiving departments for quality and quantity verification.
• Event Costing & Controls - Head Count, Plate Count, Billing Controls for Banquets / Events
• Ensure all receipts are entered by Receiving / Stores Dept. in the Materials Management System (MMS).
• Verify POS menu items and authorized price updates.

Monthly Work Checklist

• Conduct monthly physical inventory audits for kitchens, bars, and stores.
• Perform variance analysis between actual stock and system records.
• Publish monthly F&B cost reports with department-wise analysis.
• Identify slow-moving or obsolete inventory & Report
• Support menu engineering analysis and profitability improvements.

Yearly Work Checklist

• Assist in annual F&B budgeting and financial forecasting.
• Support procurement in supplier contract review and negotiations.
• Review and update SOPs for cost control, waste management, and inventory systems.
• Conduct yearly cost trend analysis and implement cost optimization strategies.

Requirements

• Proven experience as F&B Controller / Cost Controller in hotels
• Strong knowledge of food cost, beverage cost, and inventory control systems
• Experience with POS, PMS, and Materials Management Systems
• Strong analytical, reporting, and auditing skills
• Good coordination with Purchase, Stores, Kitchen, and Service teams

Education

• Degree / Diploma in Hospitality Management / Hotel Management preferred
• Additional certifications in cost control, finance, or inventory management are an advantage