Food & Beverage Controller

Craven Cottage CC; Durbanville; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Craven Cottage CC in Durbanville seeks a meticulous F&B Controller to manage stock, costs and admin across kitchen, restaurant and takeaway.

You will perform daily, weekly and monthly stock counts, place orders, monitor cost of sales and prepare clear reports in Excel and Pastel.

A hotel school qualification and at least 2 years’ F&B control experience are essential; strong organisation and communication are a must.

Qualifications

• Formal hotel school/college qualification is a must.
• Minimum of 2 years’ experience as F&B controller or similar.
• Strong stock and cost control of food, beverage and operating equipment.
• Familiar with calculating food and beverage cost of sale.
• Computer literate and must be familiar with Excel, Pastel & any POS system.
• Good communication skills and be well organised.

Responsibilities

• Complete daily, weekly and monthly stock counts.
• Requisition and order food, beverages, packaging and other operating supplies.
• Maintain appropriate stock and par levels.
• Receive deliveries and check quantities, quality and pricing.
• Match deliveries to orders, invoices and supporting documentation.
• Ensure stock is stored correctly and securely.
• Identify overstocking, shortages and slow‑moving items.
• Help prevent stock losses, unauthorised usage and unnecessary purchases.
• Assist management in achieving the agreed food‑cost percentage.
• Record wastage, staff meals, breakages and stock variances.
• Compare sales against stock usage and investigate unusual variances.
• Cost new and existing menu items.
• Check that recipe costs and selling prices are accurate.
• Monitor portion control and identify areas where food cost is being lost.
• Produce clear weekly and monthly reports for management.
• Help management identify practical ways to improve margins.
• Maintain menu items, buttons, pricing and specials on the POS system.
• Ensure that advertised prices, POS prices and menu costs correspond.
• Capture stock‑take information accurately.
• Reconcile restaurant and hotel reports.
• Maintain purchasing, stock and operating records.
• Work confidently in Excel and Microsoft Office.
• Follow up on incomplete paperwork, invoices and discrepancies.
• Help coordinate the kitchen, restaurant and takeaway teams.
• Allocate duties and ensure that daily tasks are completed.
• Make sure opening, closing, cleaning and stock‑control procedures are followed.
• Address small operational problems before they become major problems.
• Communicate clearly with management and other hotel departments.
• Maintain discipline, accountability and good working standards.
• Step into the operation and assist the team when required.
• Take initiative when senior management is not immediately available.

Skills

Stock control

Cost control

Communication skills

Organised

Team coordination

Attention to detail

Education

Formal hotel qualification

Tools

Excel

Pastel

POS system

Job description

Duties

Stock & Purchasing Control

• Complete daily, weekly and monthly stock counts
• Requisition and order food, beverages, packaging and other operating supplies
• Maintain appropriate stock and par levels
• Receive deliveries and check quantities, quality and pricing
• Match deliveries to orders, invoices and supporting documentation
• Ensure stock is stored correctly and securely
• Identify overstocking, shortages and slow‑moving items
• Help prevent stock losses, unauthorised usage and unnecessary purchases

Food-Cost & Operational Control

• Assist management in achieving the agreed food‑cost percentage
• Record wastage, staff meals, breakages and stock variances
• Compare sales against stock usage and investigate unusual variances
• Cost new and existing menu items
• Check that recipe costs and selling prices are accurate
• Monitor portion control and identify areas where food cost is being lost
• Produce clear weekly and monthly reports for management
• Help management identify practical ways to improve margins

POS & Administration

• Maintain menu items, buttons, pricing and specials on the point‑of‑sale system
• Ensure that advertised prices, POS prices and menu costs correspond
• Capture stock‑take information accurately
• Reconcile restaurant and hotel reports
• Maintain purchasing, stock and operating records
• Work confidently in Excel and Microsoft Office
• Follow up on incomplete paperwork, invoices and discrepancies
• Help coordinate the kitchen, restaurant and takeaway teams
• Allocate duties and ensure that daily tasks are completed
• Make sure opening, closing, cleaning and stock‑control procedures are followed
• Address small operational problems before they become major problems
• Communicate clearly with management and other hotel departments
• Maintain discipline, accountability and good working standards
• Step into the operation and assist the team when required
• Take initiative when senior management is not immediately available

Requirements

• A formal qualification from a hotel school/college is a must
• Minimum of 2 years’ experience as F&B controller or similar
• Strong stock and cost control of food, beverage and operating equipment
• Familiar with calculating food and beverage cost of sale
• Good product knowledge and be familiar with relevant suppliers
• Computer literate and must be familiar with Excel, Pastel & any POS system
• Good communication skills and be well organised
• Able to assist with all relevant costing of recipes in food and beverage
• Able to compile all relevant reports regarding stock and equipment
• Able to maintain appropriate stock rotation and stock levels