F&B Cost Controller

IBIS; Delhi; On-site; INR 424,000 - 725,000; Full time

Job summary

Accor in Delhi is seeking a Cost Control professional to supervise the Receiving Clerk, manage F&B requisitions, and prepare cost reports. You will handle sales analysis, standard recipe costing, and monitor non-food purchases against budget.

Responsibilities include pre-costing menus, inventory control, and maintaining par levels for store items to support efficient operations. This role requires coordinating with all hotel departments to ensure guest service excellence and cost efficiency in

Responsibilities

• Supervise Receiving Clerk; handle F&B requisitions and prepare cost reports.
• Prepare Sales Analysis, standard recipe costing, and monitor non-food purchases vs budget.
• Pre-cost all restaurant and banquet menus; inventory and maintain par levels.
• Support cost control, stores, and receiving to minimize food and beverage costs.
• Coordinate with all hotel departments to ensure guest service and productivity.

Job description

Company Description

"Why work for Accor?" We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Primary Responsibilities

• Supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control of non food purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum.
• Any matter which may effect the interests of the hotel should be brought to the attention of the Management.
• Finance Planning
• Ensure to perform the various activities like menu costing, menu pricing and introducing or changing of menus according to the Food and Beverage Department's requirements.
• Prepare monthly listing of slow moving and obsolete items and recommend further action
• People Management
• Establish and maintain seamless co-ordination & co-operation with all departments of The hotel to ensure maximum cooperation, productivity, and guest service.
• Respond to queries, by resolving issues in a tim...