Senior Food and Beverages Controller
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Key skills for this role
Role Overview
The Senior F&B Cost Controller owns food cost control across restaurant operations.
The role focuses on Central Kitchen production, recipe costing, yields, inventory, wastage, staff meals, and operational variance analysis.
The position requires the ability to identify cost leakages, investigate discrepancies, and provide actionable analysis to management.
Key Skills for This Role
Full Job Posting
Role Overview
The Senior F&B Cost Controller owns food cost control across restaurant operations.
The role focuses on Central Kitchen production, recipe costing, yields, inventory, wastage, staff meals, and operational variance analysis.
The position requires the ability to identify cost leakages, investigate discrepancies, and provide actionable analysis to management.
Production and Cost Control
- Monitor Central Kitchen production, raw material consumption, production quantities, yields, and outlet transfers.
- Reconcile actual production and consumption against approved recipes, standard quantities, and expected yields.
- Calculate actual food cost against theoretical or standard food cost.
- Maintain recipes, recipe costing, portion sizes, yields, and standard costs.
- Identify over-portioning, poor yields, incorrect production practices, and unauthorized recipe changes.
Inventory and Wastage Control
- Monitor wastage, spoilage, production losses, expired items, and staff meal costs.
- Reconcile purchases, transfers, Central Kitchen consumption, outlet transfers, and closing inventory.
- Conduct physical inventory counts across the Central Kitchen, warehouses, and outlets.
- Investigate shortages, excess consumption, unexplained variances, and abnormal stock movements.
- Review receiving, storage, issuance, and transfer controls for stock accountability.
Reporting and Improvement
- Prepare daily, weekly, and monthly food-cost, inventory, and variance reports.
- Explain major variances to management and recommend corrective actions.
- Support menu development through recipe costing, profitability analysis, pricing recommendations, and menu engineering.
- Improve cost-control procedures, reporting, and operational controls.
- Escalate significant cost-control issues, unexplained losses, and unusual stock movements.
Requirements
- Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field.
- At least 5 years of F&B cost-control experience, preferably in restaurant, hotel, catering, or Central Kitchen operations.
- Strong hands-on experience in Central Kitchen production and food cost control.
- Advanced Excel and reporting skills.
- Experience with restaurant POS, inventory management, and ERP systems.
- Strong analytical, problem-solving, communication, coordination, and attention-to-detail skills.
- Arabic language skills are an advantage.
Working Relationships
The role works closely with the Executive Chef, Central Kitchen, Operations, Purchasing, Warehouse, and Finance teams.
Work Location
- Work is performed in person.
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