Job Description

Key Responsibilities

  • Monitor daily F&B inventory, conduct spot checks, and analyze consumption variances against budgets using FMC2/Posist software.
  • Control wastage/pilferage through recipe adherence, supplier audits, and POS reconciliation; prepare daily/monthly cost reports.
  • Link menu items/recipes in material control systems, verify staff meals/complimentaries, and support revenue audits with income team.

Qualifications and Experience

  • B.Com/Hotel Management diploma with 1-5 years F&B cost control in 4-5 star properties; Tally/FMC2 proficiency essential.
  • Strong Excel analytics for variance analysis; knowledge of Goa liquor license compliance and seasonal costing.
  • Detail-oriented, Goa-based; targets

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