F&B Cost Controller

Delifrance India; New Delhi; On-site; INR 600,000 - 900,000; Full time

Benefits offered by this job

None

Job summary

Delifrance India is seeking a detail-oriented F&B Cost Controller to manage cost controls across its outlets. The role focuses on cost analysis, menu costing, POS pricing accuracy, inventory control, vendor coordination, and financial reporting to support profitability and efficiency.

Key responsibilities include conducting cost updates, variance analysis, and preparing detailed cost sheets, while coordinating with procurement and operations to ensure accurate pricing and stock control.

Qualifications

• Bachelor's degree in Hospitality Management, Finance, Accounting, or a related field.
• Proven experience in F&B cost control (restaurant, caf, bakery, or hospitality industry preferred).
• Strong understanding of food costing, budgeting, and financial analysis.
• Knowledge of food and beverage trends and market pricing is an advantage.

Responsibilities

• Conduct regular food and beverage cost updates and variance analysis.
• Monitor daily, weekly, and monthly food cost percentages.
• Identify cost leakages and recommend corrective actions.
• Menu Costing & Engineering; prepare and maintain detailed menu costing sheets.
• Analyse menu profitability, contribution margins, and pricing efficiency.
• Coordinate with culinary and operations teams on menu revisions and pricing strategies.
• POS Pricing & Product Master Control; update menu pricing in POS backend and create new SKUs.
• Ensure POS pricing, taxes, modifiers, and recipes align with approved costing.
• Inventory & Stock Control; monitor inventory levels, wastage, and pilferage.
• Vendor & Purchase Coordination; coordinate with procurement for cost efficiency and negotiations.
• Reporting & Compliance; prepare cost reports and MIS for management; support audits.

Job description

We are looking for a detail-oriented and analytical F&B Cost Controller to manage food and beverage cost controls across our outlets. The role will focus on cost analysis, menu costing, POS pricing accuracy, inventory control, vendor coordination, and financial reporting to support profitability and operational efficiency.

Roles & Responsibilities

Cost Control & Analysis

• Conduct regular food and beverage cost updates and variance analysis
• Monitor daily, weekly, and monthly food cost percentages
• Identify cost leakages and recommend corrective actions
• Menu Costing & Engineering
• Prepare and maintain detailed menu costing sheets
• Analyse menu profitability, contribution margins, and pricing efficiency
• Coordinate with culinary and operations teams on menu revisions and pricing strategies
• POS Pricing & Product Master Control
• Update approved menu pricing in the POS backend
• Create and activate new product keys (SKUs) for new launches and limited-time offerings
• Ensure POS pricing, taxes, modifiers, and recipes align with approved menu costing
• Coordinate with finance, operations, and IT teams to avoid billing and reporting discrepancies
• Inventory & Stock Control
• Monitor inventory levels, stock movements, wastage, and pilferage
• Ensure standard yield, portion control, and recipe compliance
• Support physical stock counts and inventory reconciliations
• Vendor & Purchase Coordination
• Coordinate with procurement and suppliers to ensure cost efficiency
• Support vendor negotiations for competitive pricing without compromising quality
• Track raw material prices and food market trends
• Reporting & Compliance
• Prepare periodic cost reports and MIS for management review
• Ensure adherence to internal SOPs, cost-control standards, and accounting practices
• Support audits and finance reviews as required

Key Skills & Competencies

• Strong analytical and numerical skills
• High attention to detail and accuracy
• Proficiency in Microsoft Excel and inventory / POS systems
• Vendor coordination and negotiation skills
• Strong communication and cross-functional coordination
• Ability to work under pressure and meet deadlines

Qualifications & Experience

• Bachelors degree in Hospitality Management, Finance, Accounting, or a related field
• Proven experience in F&B cost control (restaurant, caf, bakery, or hospitality industry preferred)
• Strong understanding of food costing, budgeting, and financial analysis
• Knowledge of food and beverage trends and market pricing is an advantage