Food Controller

About the role

The Food Controller is responsible for monitoring, controlling, and optimizing food and beverage costs across multiple retail outlets. You will ensure accurate recipe costing, maintain strict inventory controls, and support profitability through effective cost governance.

Key responsibilities

• Monitor daily, weekly and monthly food & beverage cost percentages and identify variances.
• Maintain and update recipe costing sheets, ensuring adherence to approved recipes and portion sizes.
• Conduct regular stock audits for dry stores, perishables and bar inventory, reconciling physical stock with system records.
• Verify purchases against approved vendors, purchase orders, GRNs, invoices and actual stock received.
• Track daily wastage, analyse root causes and work with the Head Chef to reduce over‑portioning, pilferage and spoilage.
• Prepare weekly cost summaries and detailed monthly cost analysis reports, providing insights and recommendations to senior operations.

Required profile

• Graduate in Commerce or Hospitality.
• 3–5 years of experience in food cost control within restaurant, hotel, QSR or multi‑outlet environments.
• Strong numerical accuracy and detail‑oriented mindset.

Required skills

• Advanced Excel proficiency.
• Knowledge of recipe costing and inventory management systems.