Food & Beverage Cost Control Analyst
The Food & Beverage (F&B) Cost Control Analyst is responsible for maintaining financial and inventory control functions related to the Company's food and beverage operations. This role ensures accurate costing, inventory management, purchasing compliance, and financial reporting to maintain profitability and operational efficiency. The F&B Cost Control Analyst works closely with regional managers, restaurant management, chefs, and purchasing teams to monitor food and beverage costs, analyze variances, implement cost-saving strategies, and ensure adherence to company policies and industry standards. The position plays a key role in maintaining financial integrity, optimizing margins, and supporting strategic decision-making within the organization.
Essential Duties and Responsibilities
Coordinate with culinary team to create and maintain recipes in Restaurant365
Review A/P records for cost-coding accuracy on purchased items and stock movements
Conduct regular inventory audits and reconcile stock discrepancies with F&B teams
Ensure yields and recipe costs remain accurate as menu items change
Coordinate with F&B Teams to confirm the accuracy of all purchased unit of measures, pack sizes, and purchase quantities
Update mapping of new POS menu items, modifiers, and categories in Toast POS to ensure proper item cost reporting
Coordinate with A/P processing team to build and maintain vendor item database
Analyze theoretical vs. actual food cost variances and prepare detailed menu item reports for management
Maintain and update pricing guides
Audit vendor invoices against contracted pricing to ensure purchasing compliance
Train and support unit-level managers on inventory counting and cost-control procedures
Provide purchasing support as needed, ensuring the restaurant has the supplies and items necessary for smooth daily operations.
Proactively identify opportunities to reduce costs while maintaining operational efficiency and quality.
Price vetting with new items
Schedule Expectations
Be available to work nights and weekends as needed to support restaurant operations.
Qualifications
Education: Bachelor's Degree
Proven experience in F&B cost control and recipe/menu database management
Strong Knowledge of inventory management and financial reporting
Technical Skills:
Strong proficiency in Restaurant365 or inventory costing systems
Strong proficiency in Toast POS or other POS software
Strong proficiency in Microsoft Excel
Understanding of F&B Operations financial principles
Competencies:
o High attention to detail and accuracy.
o Strong organizational and time management skills.
o Ability to work effectively in a fast-paced, multi-entity hospitality environment.
o Strong communication skills and a collaborative mindset.
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