Senior F&B Cost Controller

Overview

Job Description

• Compares quoted prices to invoice prices.
• Verifies food and beverage invoices on a selective basis and occasionally spot checks
• invoice unit costs to match them with the market quotation sheet.
• Totals and codes invoices on a daily basis.
• Ensures that all items requisitioned are properly accounted for by observing the
• requisitioning process.
• Reviews total food and beverage requisitions for pricing and extension accuracy.
• Maintains costs percentages on a daily basis for both food and beverage and
• Maintains liquor storeroom perpetual inventory.
• Works with the Executive Chef to co-ordinate tracking of high cost items in the
• food area.
• Reconciles all food and beverage costs deviations between requisitioned costs and
• physical inventory cost on a monthly basis.
• Updates menu costs quarterly for all outlets and meal periods.
• Observes storeroom and kitchen inventory procedures and takes action when
• necessary.
• Supervises and assists in taking physical inventories of all food and beverage.
• Performs closing duties relevant to the accounting of the food and beverage
• department.
• Prices and extends all monthly food and beverage inventories.
• Debits miscellaneous food cost deductions to proper ledger accounts and credits
• food and beverage cost accounts so that both sides balance.
• Prepares preliminary food and beverage cost report to summarize purchases.
• Prepares menu potentials by developing and compiling accurate menu abstracts.
• Develops potential cost of sales and future menu pricing adjustments with the Food
• and Beverage Manager.
• Checks merchandise received daily to determine that it conforms to weight, trim,
• and count specifications.

Qualifications

• Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• Previous experience as a Cost Controller in a hotel or hospitality environment (minimum 2 years preferred).
• Solid understanding of hotel operations, F&B controls, and inventory management.
• Proficient in cost control systems, PMS (e.g., Opera), and accounting software (e.g., Sun, SAP).
• Advanced skills in MS Excel and financial reporting tools.
• Ability to analyze food, beverage, and general inventory costs, track wastage, and recommend improvements.
• Familiarity with procurement processes, stock reconciliation, and month-end closing.
• Strong analytical and numerical skills with high attention to detail.
• Effective communication and coordination with departments like F&B, Purchasing, and Finance.

Why Join Radisson Hotel Group?

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