The Executive – F&B Controls assists in cost monitoring, inventory management, and procurement validation to ensure financial efficiency and minimize losses in F&B operations. 1.Daily Cost & Inventory Monitoring • Track daily food and beverages costs and identify cost deviations. • Reconcile POS sales with actual consumption and stock movements. • Conduct stock audits and report inventory discrepancies. 2.Invoice & Purchase Validation • Verify supplier invoices, purchase orders, and item pricing. • Ensure compliance with approved procurement policies. • Cross-check vendor deliveries with purchase requests for accuracy. 3.Stock Issuance & Control • Ensure accurate documentation of stock transfers and wastage. • Monitor kitchen and bar inventory levels to avoid shortages and overstocking. • Enforce FIFO inventory control methods to prevent spoilage and wastage. 4.Recipe & Menu Costing Support • Assist in maintaining recipe costing records. • Support the team in updating menu pricing based on cost variations. 5.Compliance & Reporting • Generate and maintain cost-related reports for management review. • Ensure adherence to company policies and excise regulations. • Support internal and external audits related to F&B cost control. 6.Operational Coordination & Training • Coordinate with kitchen, stores, and purchasing teams for smooth inventory flow. • Assist in training junior staff on cost control and loss prevention measures. 7.Staffing Procedures: • Support training initiatives on F&B cost control for team members. • Collaborate with the purchasing and finance teams to streamline operations. Requirements Specific Job Knowledge, Skills, and Abilities: • Basic understanding of F&B costing principles, inventory control, and procurement. • Knowledge of financial reporting, taxation, and industry compliance. • Proficiency in MS Office (especially Excel) and inventory software. • Strong analytical and problem-solving skills. • Effective communication and coordination skills. Qualification Standards: • Education: Bachelor’s degree/diploma in Hospitality, Finance, or a related field. • Experience: 2–4 years of experience in F&B cost control or inventory management. Employment Conditions: • Willingness to work in a dynamic and time-sensitive environment. • Flexibility to work beyond standard hours when required. • Occasional travel for audits and compliance checks. Benefits https://encalmit-my.sharepoint.com/:v:/g/personal/vrinda_jain_encalm_com/EUBDXxxBBvlPjc3E8S03dJEBpnAyLOreU05H7fO_yP9gUw?e=XXuUNf&nav=eyJyZWZlcnJhbEluZm8iOnsicmVmZXJyYWxBcHAiOiJTdHJlYW1XZWJBcHAiLCJyZWZlcnJhbFZpZXciOiJTaGFyZURpYWxvZy1MaW5rIiwicmVmZXJyYWxBcHBQbGF0Zm9ybSI6IldlYiIsInJlZmVycmFsTW9kZSI6InZpZXcifX0=