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. 1.Daily Cost & Inventory Monitoring 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. 2.Invoice & Purchase Validation Verify supplier invoices, purchase orders, and item pricing. Ensure compliance with approved procurement policies. Cross-check vendor deliveries with purchase requests for accuracy. 3.Stock Issuance & Control 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. 4.Recipe & Menu Costing Support Assist in maintaining recipe costing records. Support the team in updating menu pricing based on cost variations. 5.Compliance & Reporting 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. 6.Operational Coordination & Training Coordinate with kitchen, stores, and purchasing teams for smooth inventory flow. Assist in training junior staff on cost control and loss prevention measures.

7.Staffing Procedures: 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

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