Executive - F&B Cost Control

Taj Safaris; Chennai District; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Taj Connemara, Chennai, invites an Executive - FB Cost Control to oversee food and beverage cost controls, menu engineering, pricing strategy, and inventory management, ensuring accurate pre- and post-event costing. The role focuses on preparing P&L analyses, highlighting major deviations to management, and supporting cost control initiatives within the Finance and FB departments.

Candidates should have a bachelor's in hospitality or finance and 2–3 years of relevant experience in hospitality

Qualifications

• Experience in FB controls and cost control in hospitality.
• Menu engineering and pricing strategy responsibilities.
• Inventory management and event costing duties.

Responsibilities

• Clear POS/ORION interface daily and report deviations.
• Record liquor consumption and receipts in FLR Book and RSCBL Website.
• Prepare material consumption reports for consuming departments.
• Circulate raw material reports with deviations.
• Perform full and random inventories (liquor, stores, spa retail, IPD, minibar).
• Cost recipes and prepare service recovery / COPQ reports.
• Check voids and reprints, flag deviations to user departments daily.
• Cost events for large ODCs and in-house banquets to avoid cost overruns.
• Review board KOTS for liquor package deals.
• Plate and pax counting during major events.

Skills

Menu Engineering

Pricing Strategy

Inventory Management

Event Costing

Education

Bachelor's degree in Hospitality Management, Business Administration, Finance, or related field

Job description

Executive - FB Cost Control

Business Unit: Taj Connemara, Chennai

Department: Finance

Location: Chennai

Job Summary

For prevention of wastages, menu pricing, inventory management, and event costing by preparing pre and post-event PL and highlighting major deviations with management.

Essential Job Tasks

• Menu Engineering
• Pricing Strategy
• Inventory Management
• event costing

Areas of Responsibility

• POS/ORION Interface clearance on daily basis and highlighting the deviations if any.
• Recording of liquor consumption and receipts in FLR Book and RSCBL Website.
• Sending/Preparing material consumption report to user department which they consumed/picked from store.
• Raw Material Report circulated with deviation if any.
• Doing inventories fully and randomly (Liquor/Main store/spa retail/IPD/Mini Bar).
• Recipe costing.
• Preparation of Service Recovery / COPQ report.
• Checking void, reprint, spilt bill, void Kot, NC, etc., and highlighting any deviations to the user department on a daily basis.
• Event costing for large ODCs/In-house Banquet Functions to ensure avoiding cost overrun and avoid margin erosion.
• Review Board KOTS raised for liquor package deals.
• Plate and pax counting during major events.

Required Qualifications

• Bachelors degree in Hospitality Management, Business Administration, Finance, or related field.

Work Experience

• Minimum of 2-3 years of experience in FB controls, cost control, or related roles, preferably in the hospitality industry.

Languages Needed in Position

• English

Key Interfaces - External

• Excise office

Key Interfaces - Internal

• Finance function, FB department

Behavioural Competencies

• Process Excellence
• Result Orientation
• Collaborative Engagement
• Change Championship
• Growth Mindset
• Guest Centricity
• Personal Effectiveness