Food And Beverage Controller

IMPRESARIO handmade restaurants; Mumbai City; On-site; INR 700,000 - 1,100,000; Full time

Job summary

IMPRESARIO handmade restaurants in Mumbai is seeking a seasoned Cost Controller to manage F&B costs across multiple outlets. You will oversee inventory, recipe costing, menu engineering, and portion control to optimise profitability and standardise procedures.

You will collaborate with culinary and operations teams, conduct stock audits, analyse variances, and prepare monthly reports to support budgeting and forecasting. Strong MS Excel and ERP skills are preferred.

Qualifications

• Bachelor's degree in Hotel Management, Hospitality, Finance, Commerce or related field.
• 3-4 years of relevant experience in F&B cost control, preferably in a multi-outlet restaurant chain or hospitality organisation.
• Experience in handling centralised cost control for multiple outlets will be preferred.

Responsibilities

• Monitor and analyse food and beverage costs across all outlets.
• Track actual consumption against theoretical consumption and identify variances.
• Monitor food cost, beverage cost and overall cost percentages.
• Identify reasons for cost deviations and recommend corrective measures.
• Ensure adherence to budgeted cost targets.
• Oversee periodic stock audits and physical inventory verification across outlets.
• Monitor stock levels, consumption patterns, transfers and wastage.
• Ensure proper documentation of stock receipts, issues, returns and transfers.
• Identify slow-moving, excess, expired and non-moving inventory.
• Implement effective inventory control processes to minimise pilferage and wastage.
• Monitor purchase practices and ensure compliance with approved procurement procedures.
• Verify purchase orders, GRNs, invoices and stock entries.
• Analyse purchase price variations and highlight discrepancies.
• Coordinate with procurement and vendors to ensure cost efficiency.
• Ensure purchases are aligned with approved specifications and rates.
• Prepare and maintain standard recipe costing for food and beverage items.
• Monitor portion control and adherence to standard recipes.
• Analyse menu profitability and contribution margins.
• Work with the culinary and operations teams on menu engineering.
• Evaluate the financial impact of menu price changes and new product introductions.
• Prepare monthly food and beverage cost reports for individual outlets.
• Develop and maintain reports on stock consumption, wastage, variances and inventory.
• Prepare outlet-wise cost comparison and trend analysis.
• Share actionable insights with Finance and Operations leadership.
• Assist in budgeting, forecasting and periodic financial reviews.

Skills

Cost control

Inventory management

Recipe costing

Menu engineering

Portion control

Analytical skills

Communication

Cross-functional collaboration

Attention to detail

Education

Bachelor's degree in Hotel Management, Hospitality, Finance, Commerce or related

Tools

MS Excel

ERP

Inventory management systems

Job description

Key Responsibilities

1. Food & Beverage Cost Control

• Monitor and analyse food and beverage costs across all outlets.
• Track actual consumption against theoretical consumption and identify variances.
• Monitor food cost, beverage cost and overall cost percentages.
• Identify reasons for cost deviations and recommend corrective measures.
• Ensure adherence to budgeted cost targets.

2. Inventory & Stock Management

• Oversee periodic stock audits and physical inventory verification across outlets.
• Monitor stock levels, consumption patterns, transfers and wastage.
• Ensure proper documentation of stock receipts, issues, returns and transfers.
• Identify slow-moving, excess, expired and non-moving inventory.
• Implement effective inventory control processes to minimise pilferage and wastage.

3. Purchase & Vendor Management

• Monitor purchase practices and ensure compliance with approved procurement procedures.
• Verify purchase orders, goods received notes (GRNs), invoices and stock entries.
• Analyse purchase price variations and highlight discrepancies.
• Coordinate with procurement and vendors to ensure cost efficiency.
• Ensure purchases are aligned with approved specifications and rates.

4. Menu Engineering & Recipe Costing

• Prepare and maintain standard recipe costing for food and beverage items.
• Monitor portion control and adherence to standard recipes.
• Analyse menu profitability and contribution margins.
• Work with the culinary and operations teams on menu engineering.
• Evaluate the financial impact of menu price changes and new product introductions.

5. MIS & Financial Reporting

• Prepare monthly food and beverage cost reports for individual outlets.
• Develop and maintain reports on stock consumption, wastage, variances and inventory.
• Prepare outlet-wise cost comparison and trend analysis.
• Share actionable insights with Finance and Operations leadership.
• Assist in budgeting, forecasting and periodic financial reviews.

6. Process Compliance & Audit

• Conduct surprise stock checks and periodic outlet audits.
• Ensure compliance with inventory and cost-control SOPs.
• Identify process gaps, pilferage risks and operational inefficiencies.
• Recommend improvements in stock handling, storage and consumption controls.
• Follow up with outlet teams on audit observations and corrective actions.

Key Skills & Competencies

• Strong knowledge of food and beverage cost control.
• Excellent understanding of inventory management and stock reconciliation.
• Knowledge of recipe costing, menu engineering and portion control.
• Strong analytical and numerical abilities.
• Proficiency in MS Excel and ERP / inventory management systems.
• Good communication and coordination skills.
• Ability to work with multiple restaurant outlets and cross-functional teams.
• Strong attention to detail and problem‑solving abilities.

Educational Qualification & Experience

• Bachelor's degree in Hotel Management, Hospitality, Finance, Commerce or a related field.
• 3-4 years of relevant experience in F&B cost control, preferably in a multi‑outlet restaurant chain or hospitality organisation.
• Experience in handling centralised cost control for multiple outlets will be preferred.