F&B COST CONTROLLER

ibis, ibis Styles, ibis budget

New Delhi

On-site

INR 600,000 - 800,000

Full time

14 days+

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Job summary

A leading hospitality group in New Delhi is seeking a skilled F&B Cost Controller to manage cost control and inventory for food and beverage operations. The ideal candidate will have a diploma in accounting or finance, experience in cost management, and strong proficiency in Excel. Responsibilities include supervising inventory processes and ensuring cost-effective use of resources, contributing to a high-quality guest experience. This full-time role offers career advancement in a dynamic environment.

Qualifications

Minimum 4-5 years of experience in a similar capacity.
Good reading, writing and oral proficiency in English.
Service-oriented with attention to detail.

Responsibilities

Supervise Receiving Clerk and handle Food and Beverage requisitions.
Prepare Sales Analysis and Standard Recipe Costing.
Conduct monthly inventory of food and beverage.

Skills

Accounting knowledge

Cost control management

MS Excel proficiency

Communication skills

Education

Diploma in Accounting/Finance

Tools

Excel

Accounting systems

Job description

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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 affect the interests of the hotel should be brought to the attention of 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 timely and efficient manner to ensure customer satisfaction.
Ensure that all personnel are kept well informed of department’s objectives and policies.
Financial Management.
Identify optimal, cost‑effective use of the resources and educate the team on the same.
Operational Management.
Carry out all Food and Beverage inventories.
Supervise all operational functions of Cost Controlling such as.
- Checking of KOTs/BOTs.
- Spot Checks.
Finalize all cost related accounts for Food and Beverages.
Compare the monthly food and beverage purchases with the Account Payables.
Ensure to submit all Food and Beverage cost related details to the Accounts Department.
Conduct monthly inventory of food, beverage and other storeroom items.