F&B Controller

Core Responsibilities Cost Control: Track daily food and beverage costs, analyze variances against budgets, and flag waste or yield discrepancies. Inventory & Stock Management: Conduct physical stock takes, audit store levels, and ensure proper stock rotation (FIFO). Receiving & Procurement Audit: Inspect incoming goods for correct quantity, quality, and pricing against purchase orders. Reporting: Prepare daily F&B cost reports, monthly cost-of-sales statements, and profitability analyses for management. Key Qualifications Bachelor’s degree/Diploma in Hospitality Management, Accounting, or Finance. 2 years of relevant experience in hotel or restaurant cost control.