Cost Controller F&B

Core Responsibilities

1. Inventory & Stock Management

· Supervise and assist in regular physical stock-taking across all storerooms, kitchens, and bars.

· Track inventory turnover, monitor stock levels to prevent overstocking, and identify slow-moving or expiring items.

· Verify that delivered goods match weight, trim, and count specifications.

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· 2. Cost Analysis & Reporting

· Reconcile food and beverage costs between requisitioned items and physical inventory.

· Prepare detailed weekly and monthly cost-control reports to highlight gross margins and variances.

· Track and evaluate hidden costs, such as staff meals, promotional comps, and spoilage.

3. Menu Engineering & Pricing

· Calculate precise recipe costs and establish potential costs of sales to guide profitable menu pricing.

· Update menu costs periodically and assist the executive chef and F&B Manager with menu engineering.]

4. Auditing & Compliance

· Audit the Point of Sale (POS) system daily to validate voids, discounts, and complimentary items.

· Conduct routine and unannounced spot checks in receiving areas and outlets to ensure strict adherence to standard operating procedures.

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· Key Requirements & Skills

· Education: Bachelor's degree or Diploma in Hospitality Management, Finance, or Accounting.

· Experience: Typically 2+ years of prior cost controlling experience in a hotel, resort, or high-volume F&B environment.

· Technical Skills: Advanced proficiency in MS Excel and strong working knowledge of specialized Materials Management software (e.g., Check SCM, MC/Materials Control) and POS systems (e.g., Micros, Simphony).

· Attributes: Exceptional numerical accuracy, strict attention to detail, and a proactive approach to cost-saving strategies.

Pay: QAR5,000.00 - QAR6,000.00 per hour

Work Location: In person