Food & Beverage Controller

Duties

Stock & Purchasing Control

• Complete daily, weekly and monthly stock counts
• Requisition and order food, beverages, packaging and other operating supplies
• Maintain appropriate stock and par levels
• Receive deliveries and check quantities, quality and pricing
• Match deliveries to orders, invoices and supporting documentation
• Ensure stock is stored correctly and securely
• Identify overstocking, shortages and slow‑moving items
• Help prevent stock losses, unauthorised usage and unnecessary purchases

Food-Cost & Operational Control

• Assist management in achieving the agreed food‑cost percentage
• Record wastage, staff meals, breakages and stock variances
• Compare sales against stock usage and investigate unusual variances
• Cost new and existing menu items
• Check that recipe costs and selling prices are accurate
• Monitor portion control and identify areas where food cost is being lost
• Produce clear weekly and monthly reports for management
• Help management identify practical ways to improve margins

POS & Administration

• Maintain menu items, buttons, pricing and specials on the point‑of‑sale system
• Ensure that advertised prices, POS prices and menu costs correspond
• Capture stock‑take information accurately
• Reconcile restaurant and hotel reports
• Maintain purchasing, stock and operating records
• Work confidently in Excel and Microsoft Office
• Follow up on incomplete paperwork, invoices and discrepancies
• Help coordinate the kitchen, restaurant and takeaway teams
• Allocate duties and ensure that daily tasks are completed
• Make sure opening, closing, cleaning and stock‑control procedures are followed
• Address small operational problems before they become major problems
• Communicate clearly with management and other hotel departments
• Maintain discipline, accountability and good working standards
• Step into the operation and assist the team when required
• Take initiative when senior management is not immediately available

Requirements

• A formal qualification from a hotel school/college is a must
• Minimum of 2 years’ experience as F&B controller or similar
• Strong stock and cost control of food, beverage and operating equipment
• Familiar with calculating food and beverage cost of sale
• Good product knowledge and be familiar with relevant suppliers
• Computer literate and must be familiar with Excel, Pastel & any POS system
• Good communication skills and be well organised
• Able to assist with all relevant costing of recipes in food and beverage
• Able to compile all relevant reports regarding stock and equipment
• Able to maintain appropriate stock rotation and stock levels

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