Food Beverage Controller

Elior; Bengaluru Urban; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Elior India is seeking a Food & Beverage Controller to manage food and beverage costs, inventory, procurement controls and the financial performance across its catering operations.

The ideal candidate has 4–9 years’ experience in F&B cost control, strong Excel and MIS/reporting skills, and a solid understanding of food costing, stock reconciliation and vendor management. You will work closely with Operations, Culinary, Procurement and Finance to drive profitability and reduce wastage.

Qualifications

• 4–9 years of experience in F&B control or cost control.
• Experience in institutional/corporate catering, hotels, hospitality, or food services is preferred.
• Strong knowledge of food costing, inventory management and stock reconciliation.
• Good understanding of procurement and consumption processes.
• Strong Excel and MIS/reporting skills.

Responsibilities

• Monitor and control food & beverage costs across client sites.
• Analyse food consumption, wastage, stock levels and variances.
• Conduct regular inventory audits and stock reconciliations.
• Track purchases, consumption and closing stock to ensure accuracy.
• Monitor food cost % and variance against budget/targets.
• Identify opportunities to reduce wastage and improve cost efficiency.
• Work closely with Operations, Culinary, Procurement and Finance teams.
• Review vendor pricing, purchase trends and material consumption.
• Ensure adherence to approved recipes, portion sizes and standard food costs.
• Prepare regular F&B cost reports, MIS and variance analysis.
• Support budgeting and forecasting for food and beverage costs.
• Investigate unusual consumption, stock variances and wastage.
• Ensure proper documentation and controls for food purchases and inventory.
• Support site teams in implementing effective cost-control processes.

Skills

Excel

MIS reporting

Analytical skills

Numerical skills

Procurement understanding

Inventory management

Cost control

Vendor management

Job description

Job Description – Food & Beverage Controller

Position: Food & Beverage Controller

Experience: 4–9 years

Industry: Institutional & Corporate Catering

Role Summary

We are looking for a Food & Beverage Controller to manage food and beverage costs, inventory, procurement controls and financial performance across Elior India’s catering operations.

Key Responsibilities

• Monitor and control food & beverage costs across client sites.
• Analyse food consumption, wastage, stock levels and variances.
• Conduct regular inventory audits and stock reconciliations.
• Track purchases, consumption and closing stock to ensure accuracy.
• Monitor food cost % and variance against budget/targets.
• Identify opportunities to reduce food wastage and improve cost efficiency.
• Work closely with Operations, Culinary, Procurement and Finance teams.
• Review vendor pricing, purchase trends and material consumption.
• Ensure adherence to approved recipes, portion sizes and standard food costs.
• Prepare regular F&B cost reports, MIS and variance analysis for management.
• Support budgeting and forecasting for food and beverage costs.
• Investigate unusual consumption, stock variances and wastage.
• Ensure proper documentation and controls for food purchases and inventory.
• Support site teams in implementing effective cost-control processes.

Ideal Candidate

• 4–9 years of experience in F&B Control, Cost Control, Commercial Finance or similar roles.
• Experience in institutional catering, corporate catering, hotels, hospitality, restaurants or food services preferred.
• Strong knowledge of food costing, inventory management and stock reconciliation.
• Good understanding of procurement and consumption processes.
• Strong Excel and MIS/reporting skills.
• Good analytical and numerical skills.
• Ability to work closely with kitchen and operations teams.
• Strong understanding of food wastage and cost-control practices.

In short:

A strong F&B cost-control professional who can track food costs, manage inventory, reduce wastage and improve profitability across Elior’s catering operations.