F&B Operations Controller — Cost & Inventory Leader

HotelJobs; Boksburg; On-site; ZAR 360,000 - 540,000; Full time

Job summary

HotelJobs in Boksburg is seeking a Food and Beverage Operations Controller to oversee financials, inventory, and administrative tasks, with a focus on minimizing waste and maximizing profitability. The role bridges kitchen operations, service, and executive management.

You will monitor expenses, conduct costing, oversee stock takes, reconcile spoilage, and prepare daily and monthly F&B reports for upper management. Strong collaboration with chefs and service teams is essential.

Qualifications

• Requires a degree/diploma in Hospitality Management, Finance, Accounting or related field.
• 5+ years of operational or cost-control experience in hospitality/food service.
• Proficiency in financial reporting software, ERP systems, and advanced Excel.
• Strong data interpretation, cost-saving mindset, and attention to detail.

Responsibilities

• Monitor daily expenses and perform menu/recipe costing with variance analysis.
• Oversee stock takes for food and supplies and reconcile discrepancies.
• Order stock, verify deliveries, ensure proper storage and rotation.
• Conduct spot checks, monitor spoilage, and enforce requisition protocols.
• Update POS systems, reconcile recipes, and prepare daily/monthly F&B reports.
• Ensure storage/prep areas comply with health, safety, and food hygiene regulations.

Skills

Cost control

Data analysis

Excel proficiency

Communication

Collaboration

Education

Degree/Diploma in Hospitality Management or Finance

Tools

ERP systems

Financial reporting software

Job description

HotelJobs in Boksburg is seeking a Food and Beverage Operations Controller to oversee financials, inventory, and administrative tasks, with a focus on minimizing waste and maximizing profitability. The role bridges kitchen operations, service, and executive management.

You will monitor expenses, conduct costing, oversee stock takes, reconcile spoilage, and prepare daily and monthly F&B reports for upper management. Strong collaboration with chefs and service teams is essential.