EH -FnBC -L06 -EXE - Executive - FandB Controls

The Executive –
F&B Controls assists in cost monitoring, inventory
management, and procurement validation to ensure financial
efficiency and minimize losses in F&B operations.

• Track daily food and beverages costs and identify cost deviations.
  
• Reconcile POS sales with actual
  consumption and stock movements.
  
• Conduct stock audits and report
  inventory discrepancies.
  

• Verify supplier invoices,
  purchase orders, and item pricing.
  
• Ensure compliance with approved
  procurement policies.
  
• Cross -check vendor deliveries
  with purchase requests for accuracy.
  

• Ensure accurate documentation of
  stock transfers and wastage.
  
• Monitor kitchen and bar inventory
  levels to avoid shortages and overstocking.
  
• Enforce FIFO inventory control
  methods to prevent spoilage and wastage.
  

• Assist in maintaining recipe
  costing records.
  
• Support the team in updating menu
  pricing based on cost variations.
  

• Generate and maintain
  cost -related reports for management review.
  
• Ensure adherence to company
  policies and excise regulations.
  
• Support internal and external
  audits related to F&B cost control.
  

• Coordinate with kitchen, stores,
  and purchasing teams for smooth inventory flow.
  
• Assist in training junior staff
  on cost control and loss prevention measures.
  

• Support training initiatives on
  F&B cost control for team members.
  
• Collaborate with the purchasing
  and finance teams to streamline operations.
  

Requirements

• Basic understanding of F&B
  costing principles, inventory control, and procurement.
  
• Knowledge of financial
  reporting, taxation, and industry compliance.
  
• Proficiency in MS
  Office (especially Excel) and inventory software.
  
• Strong analytical and
  problem -solving skills.
  
• Effective communication and
  coordination skills.
  Qualification
  Standards:
  
• Education: Bachelor’s
  degree/diploma in Hospitality, Finance, or a related
  field.
  
• Experience: 2–4 years
  of experience in F&B cost control or inventory
  management.
  Employment Conditions:
  
• Willingness to work
  in a dynamic and time -sensitive environment.
  
• Flexibility to work
  beyond standard hours when required.
  
• Occasional travel for
  audits and compliance checks.
  

Benefits