Group F&B Cost Control & Systems Manager

The Nici; Bournemouth; Sur place; GBP 60 000 - 80 000; Plein temps

Avantages offerts par ce poste

Meals on duty

Staff discounts across THE NICI Coll­e

Career development opportunities

Ongoing training and support

Résumé du poste

THE NICI Collection in Bournemouth is seeking a Group F&B Cost Control & Systems Manager to oversee governance, systems administration and commercial performance of F&B procurement across our hotel portfolio.

The role supports the Group F&B Director, Group Financial Controller, Group Executive Chef and operations leaders, with responsibilities spanning cost control, Procure Wizard management, supplier negotiations and menu costing.

Qualifications

• Minimum 3–5 years in F&B cost control, hospitality procurement, inventory management or a comparable role.
• Strong understanding of food and beverage gross profit, recipe costing and stock control.
• Experience implementing operational systems and financial controls.

Responsabilités

• Establish and maintain food and beverage cost targets across all restaurants.
• Monitor actual costs against budgets and investigate variances.
• Work with chefs to improve food gross profit margins.
• Analyse portion control, food wastage and stock losses.
• Identify opportunities to improve profitability without compromising quality.
• Produce weekly and monthly cost‑performance reports.
• Manage and optimise the group's use of Procure Wizard.
• Implement consistent purchasing and stock‑control procedures.
• Ensure accurate product information, supplier prices and recipe costs.
• Develop reporting systems to monitor purchasing and inventory.
• Train chefs and managers in correct system usage.
• Identify opportunities to automate processes and improve reporting accuracy.
• Review existing supplier agreements and purchasing arrangements.
• Monitor supplier pricing and identify cost‑saving opportunities.
• Support supplier negotiations and purchasing standardisation.
• Ensure compliance with approved supplier lists.
• Benchmark product costs across all restaurants.
• Work with suppliers to maintain product quality and competitive pricing.
• Establish accurate recipe costing with Group Executive Chef.
• Maintain recipe specifications and ingredient pricing.
• Analyse menu profitability and recommend improvements.
• Support seasonal menu changes and new restaurant concepts.
• Monitor the financial impact of menu changes.
• Help establish appropriate selling prices and gross profit targets.
• Introduce consistent stocktaking procedures across all properties.
• Monitor stock variances and investigate discrepancies.
• Develop controls for wastage, transfers, purchasing and stock adjustments.
• Ensure restaurants maintain appropriate stock levels.
• Conduct regular operational audits.
• Support restaurant management teams in implementing corrective actions.
• Develop standardised F&B financial reporting across the group.
• Prepare weekly food and beverage cost reports.
• Identify underperforming departments and restaurants.
• Analyse purchasing trends and supplier price movements.
• Support the F&B Director with financial planning and budgeting.
• Present recommendations for improving gross profit.
• Design scalable purchasing and cost‑control procedures for new restaurants.
• Support the implementation of Procure Wizard across new properties.
• Standardise reporting and operational controls throughout the group.
• Identify and recommend improvements to existing F&B management systems.
• Support the F&B Director and Executive Chef with future expansion projects.

Connaissances

F&B cost control

Hospitality procurement

Inventory management

Excel & reporting

Outils

Procure Wizard

Description du poste

THE NICI Collection in Bournemouth is seeking a Group F&B Cost Control & Systems Manager to oversee governance, systems administration and commercial performance of F&B procurement across our hotel portfolio.

The role supports the Group F&B Director, Group Financial Controller, Group Executive Chef and operations leaders, with responsibilities spanning cost control, Procure Wizard management, supplier negotiations and menu costing.