Food and Beverage Operations Controller

Duties:

Monitor daily expenses, conduct menu/recipe costing, and perform variance analysis against budgets.
Oversee routine stock takes for food, and supplies, and reconcile discrepancies.
Efficiently order stock, verify deliveries for quality and quantity, and ensure proper storage and rotation.
Conduct spot checks, monitor spoilage, and ensure strict requisition protocols are followed.
Update Point of Sale (POS) systems, reconcile recipes, and prepare daily and monthly F&B reports for upper management.
Ensure all storage and preparation areas adhere strictly to health, safety, and food hygiene regulations.

Requirements:

Degree or Diploma in Hospitality Management, Finance, Accounting, or a related field.
At least 5+ years of operational or cost-control experience within the hospitality or food service industry.
Proficiency in financial reporting software, ERP systems, and advanced Microsoft Excel.
Strong ability to interpret data, identify cost-saving trends, and maintain acute attention to detail.
Strong communication skills and ability to collaborate effectively with chefs, service teams, and senior executives.