Cost Control Executive – Food & Beverage

About the role

The Cost Control Executive is responsible for monitoring, analysing and managing all food and beverage expenses across the hotel’s outlets. Working closely with the culinary and bar teams, you will ensure stock accuracy, minimise waste and protect profit margins through rigorous purchasing and inventory controls.

Key responsibilities

• Calculate daily F&B cost ratios, prepare monthly cost reports and analyse variances against budgets.
• Conduct monthly physical stock counts, reconcile inventory with POS/ERP data and investigate discrepancies.
• Audit daily market lists, verify receiving reports against purchase orders and inspect deliveries for quality, yield and pricing compliance.
• Collaborate with Executive Chefs and Bar Managers to calculate standard recipe costs, update menu pricing and perform yield testing.
• Monitor waste logs, spoilage, void reports, complimentary items and staff meal allocations to eliminate shrinkage.

Required profile

• Minimum 3 years of experience in food & beverage cost control or hospitality finance.
• Degree in Hospitality Management, Finance, Business Administration or related field.
• Strong analytical mindset with attention to detail and ability to work under pressure.

Required skills

• Proficiency with POS systems.
• Experience using ERP systems for inventory and purchasing control.