- *Job Description – F\&B Controller (Catering \& Event Management Company)Designation**
- *Food \& Beverage (F\&B) Controller**
- *AGE LIMIT \- 35 \- 45 YRS**
Chief Operating Officer (COO) / Director – Operations
The F\&B Controller is responsible for controlling food and beverage costs, managing inventory, monitoring purchases, ensuring proper recipe costing, preventing wastage, and improving profitability across all catering and event operations. The role acts as a bridge between Kitchen Operations, Stores, Procurement, Finance, and Event Teams.
Key Responsibilities1\. Food Cost Control
- Calculate daily, weekly, and monthly food costs.
- Monitor food consumption and identify variances.
- Control wastage, spoilage, and pilferage.
- Ensure standard recipes and portion sizes are followed.
- Analyze gross profit margins for every event.
2\. Beverage Cost Control
- Monitor beverage consumption and inventory.
- Control liquor and soft drink costs.
- Verify bar stock movement and reconciliation.
- Maintain beverage cost percentages within budget.
3\. Inventory \& Store Management
- Supervise receiving, storage, and issuing of materials.
- Ensure FIFO (First In First Out) practices.
- Conduct daily and monthly stock audits.
- Maintain minimum and maximum stock levels.
- Investigate stock shortages and excess inventory.
4\. Menu Costing and Pricing
- Prepare recipe cards and yield analysis.
- Calculate per\-person food costs.
- Assist management in menu pricing.
- Conduct menu engineering for profitable items.
- Monitor raw material price fluctuations.
5\. Procurement Control
- Verify purchase requisitions and purchase orders.
- Monitor vendor pricing and quotations.
- Compare market prices and recommend cost\-saving opportunities.
- Coordinate with suppliers and procurement teams.
- Ensure quality and quantity standards are maintained.
6\. Event Cost Analysis
- Prepare event\-wise cost sheets.
- Monitor actual versus budgeted expenses.
- Calculate food cost percentage and profit margins for each event.
- Submit post\-event profitability reports.
- Analyze buffet consumption and yield percentages.
7\. Financial Reporting
Prepare
- Daily Food Cost Report
- Beverage Cost Report
- Inventory Report
- Wastage Report
- Purchase Variance Report
- Event Profitability Report
- Monthly MIS Report
- Consumption Analysis Report
- Vendor Performance Report
8\. Audit \& Compliance
- Conduct physical stock verification.
- Verify invoices and supplier bills.
- Ensure adherence to SOPs.
- Support internal and external audits.
- Maintain proper documentation and records.
Pay: ₹24,000\.00 \- ₹26,000\.00 per month
Benefits
- Flexible schedule
- Food provided
Work Location: In person