F&B Cost Controller

What you’ll do…

Procurement Finance and Supplier Management

• Assist sourcing best‑value, brand‑standard F&B products within budget, cash flow, and lead-time targets, balancing cost, quality, and risk.
• Ensure accurate POs are raised by F&B and maintain commitment tracking to provide clear visibility of open liabilities and cash requirements.
• Monitor price movements and negotiate cost improvements, rebates, and terms; quantify savings and record benefits realisation.
• Maintain complete vendor records (contracts, specs, pricing, certifications, SLAs) with version control and expiry alerts.
• Manage rebate/retro agreements, post monthly accruals, and ensure timely, accurate invoicing.

Cost Control, Reporting, and Compliance

• Perform daily control over voids, discounts, transfers, promotions, and staff meals; investigate anomalies, quantify P&L impact, and drive corrective actions.
• Ensure accurate recipe costing, standard yields, and item–recipe links in inventory systems; partner on menu engineering to improve gross margin and contribution per cover.
• Produce weekly flash P&L for F&B: COGS %, purchase commitments, variance vs budget/forecast, and key drivers; present commentary and actions.
• Deliver month‑end close inputs: stock adjustments, accruals, prepayments, rebates, and cost reclassifications; reconcile F&B COGS to movements
• Maintain strong internal controls: procurement policy compliance, segregation of duties and audit evidence packs.

Inventory and Stock Integrity

• Verify goods received vs POs (price/quantity/quality); ensure accuracy and aid storage to protect asset value and reduce write‑offs.
• Lead/assist monthly stock counts; reconcile variances, identify root causes, and implement process fixes; report shrinkage rates and trend analysis.
• Monitor slow‑moving and short‑dated items; recommend mitigation (menu specials, transfers, supplier returns) and quantify waste avoidance.
• Track inventory KPIs: days on hand, stock turn, write‑off %, and GRNI ageing; propose actions to optimise working capital.

Finance Partnership and Planning

• Three‑way match POs, Delivery Notes, and invoices; resolve discrepancies with AP; maintain clean AP and clear aged items promptly.
• Provide actionable insights to Operations: portion/yield control, ideal vs actual cost variances, and profitability by outlet, daypart, and event.
• Collaborate on pricing decisions and menu changes to achieve target margin while maintaining brand standards.

What We’re Looking For

• Experience in hotel or luxury hospitality F&B cost control/procurement with clear ownership of COGS, inventory, and supplier financials.
• Strong organisational skills and attention to detail with a controls mindset and accountability for financial outcomes.
• Solid understanding of F&B operations, product standards, seasonality, yield/portion control, and their P&L implications.
• Proficiency with purchasing and inventory systems (e.g., Astore, Adaco/Infor, or similar) and confident Excel/Sheets skills (lookups, pivots, variance and sensitivity analysis).
• Clear, professional communicator with the credibility to influence operational teams and challenge constructively.
• Analytical, deadline‑driven, and comfortable managing multiple priorities across close, stock counts, and reporting cycles.
• Flexible around month‑end, stock counts, and audits; collaborative and service‑oriented.

What’s in it for you…

• The opportunity to launch a visionary hospitality brand in London and have a real impact on its success.
• Join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and building a portfolio of brands.
• A competitive package and plenty of opportunity for development.