37 Duties And Responsibility Of F&B Cost Controller | Food And Beverage

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Job Description, Duties, Interview Questions and Salary for Food and Beverage (F&B) Cost Controller

The Food and Beverage (F&B) Cost Controller is a key member of the hospitality industry. This role requires a highly analytical and detail-oriented individual who is responsible for managing the financial aspects of the food and beverage operations. The F&B Cost Controller plays a critical role in ensuring that the restaurant or hotel is profitable and that the costs associated with food and beverage are tightly controlled.

The F&B Cost Controller is responsible for overseeing inventory management, cost analysis, and pricing strategies. They work closely with the executive chef and restaurant manager to ensure that the menu items are priced correctly and that food and beverage costs are in line with budget expectations.

In addition to financial management, the F&B Cost Controller is also responsible for maintaining high levels of food quality and ensuring that all food safety regulations are met. They work closely with the kitchen staff to track food waste and identify areas where costs can be reduced without compromising quality.

The ideal candidate for this position will have a degree in accounting or hospitality management and several years of experience in a similar role. They should possess excellent analytical skills, strong attention to detail, and the ability to work well under pressure. Additionally, they should have a thorough understanding of food and beverage operations and be able to identify opportunities for cost savings while maintaining high levels of quality and customer satisfaction.

As a Food and Beverage cost controller, you are primarily responsible for calculating the costs of food and beverage items and also responsible for the short and long-term planning of the f&B controlling and pricing aspects.

Additionally responsible for recording information and producing control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel. They also changes the price of menu items based on the costing information they collect and also actively takes part in engineering the menu in terms of the pricing.

F&B Cost Controller Duties and Responsibilities:

  1. Able to effectively control Food and beverage Costs.
  2. Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
  3. Prepare variance analysis for food & beverage and communicate with relevant parties.
  4. Update and maintain receipts in the systems (FMC).
  5. Check and verify voids in the POS systems.
  6. Check and verify discounts on the POS systems.
  7. Check and verify any happy hour discounts.
  8. Check and verify all complimentary sales in POS systems.
  9. Check and verify all staff meals and staff discounts.
  10. Check and verify all Package meals.
  11. Check and verify all settlements done on the POS system.
  12. Check and cross-verify if all sales have been transferred correctly to the Property Management systems (PMS).
  13. Check and verify for any lost postings.
  14. Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
  15. Check the menu pricing on the POS systems and ensure the correct prices are loaded.
  16. Check the restaurant and bar checks daily.
  17. Check the complimentary and confirm that all are approved.
  18. Daily Import of Micros Sales to Materials Control system.
  19. Tally all end-of-shift reports generated from all POS tills.
  20. Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
  21. Check the daily Food and beverage revenues report submitted by the income audit for the accuracy of covers and average checks.
  22. Responsible for linking the articles and Recipes in Material Control.
  23. Responsible for preparing daily Food and Beverage Reports and distributing them to management.
  24. Responsible for monthly F&B reports and distribution to management.
  25. Responsible for surprise spot checks at all F&B outlets.
  26. Prepare Duty Drinks and management report and confirm that this is as per entitlement.
  27. Prepare the daily and monthly cost report department about the cost of sales.
  28. Prepare daily staff meal cost reports.
  29. Participate in stock-taking at the restaurants.
  30. Spot-check on the receiving department to ensure that the scales are correct and goods are checked for quality.
  31. Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
  32. Check and ensure all menu items have a recipe.
  33. Coordinate with restaurant management and finance to sort out issues about F&B.
  34. Update selling prices in POS as per the instruction from authorized persons.
  35. Maintain the security of the information held by the department.
  36. Responsible for maintaining the Menu Pricing, Consumption, and POS systems.
  37. Any other tasks as and when required by the management.

Position Title: F&B Cost Controller

Reports To:  Hotel Financial Controller (FC) / F&B Manager

Prerequisites:

  • Good verbal and written communication skills.
  • Good analytics and reporting skills.
  • Experience with Accounting Systems, POS Systems, and cost and inventory systems.
  • Ability to multitask, and work in a fast-paced environment.
  • Have a high-level attention to detail.
  • Ability to work independently and to partner with others to promote an environment of teamwork.

Education:

Bachelor of Commerce or Similar or 4-year bachelor’s degree in Finance and Accounting or similar major

Experience:

At least 3 years experience in the same role with an up-scale (4/5 Star) hospitality environment.

Interview Questions for a Food and Beverage (F&B) Cost Controller Position:

  1. Can you describe your experience in F&B cost control, particularly in the hospitality industry?
    • This question assesses the candidate’s relevant experience and familiarity with F&B cost control in a hospitality setting.
  2. How do you monitor and analyze food and beverage costs, and what key performance indicators (KPIs) do you consider most important in this role?
    • Evaluates the candidate’s understanding of cost analysis and their focus on key metrics.
  3. Can you share an example of a successful cost-saving initiative you implemented in a previous F&B cost control role, and what impact it had on the organization?
    • This behavioral question assesses the candidate’s practical experience and outcome-oriented mindset.
  4. How do you collaborate with kitchen staff, procurement teams, and other relevant departments to optimize F&B costs without compromising quality?
    • Assesses the candidate’s collaboration and communication skills in a cross-functional environment.
  5. What measures do you take to ensure accurate inventory tracking, including addressing discrepancies and minimizing waste in the F&B department?
    • This question evaluates the candidate’s attention to detail and commitment to minimizing waste.
  6. Have you been involved in menu engineering or pricing strategies to maximize profitability while maintaining competitive pricing in a hospitality setting?
    • This question assesses the candidate’s strategic thinking and pricing expertise.
  7. How do you handle variances or deviations from budgeted F&B costs, and what steps do you take to bring costs back in line?
    • Assesses the candidate’s problem-solving skills and ability to manage financial variances.
  8. What software tools or technology have you used for F&B cost control, such as inventory management systems or financial software?
    • Knowledge of relevant software is important. This question helps gauge the candidate’s technical proficiency.

Salary for a Food and Beverage (F&B) Cost Controller Position:

The salary for an F&B Cost Controller can vary based on factors such as location, the size and prestige of the establishment, and the candidate’s level of experience. As of January 2024, the average salary for an F&B Cost Controller in the United States ranged from $50,000 to $70,000 annually.

It’s important to note that salary ranges can change, and it’s advisable to research current salary trends using industry reports, salary surveys, and job boards specific to your region and the hospitality sector. Additionally, consulting with local HR professionals or recruitment agencies can provide insights into the current compensation landscape for F&B Cost Controller positions.


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