F&B Cost & Inventory Controller

Position Overview:

The F&B Cost & Inventory Controller will oversee all Food & Beverage cost controls, inventory management, operational equipment (OE) controls, and stock usage analysis across the hotel operation.

The role is responsible for ensuring accurate stock management, monitoring food and beverage cost percentages, analysing consumption trends, managing OE movement and losses, and supporting operational departments through accurate reporting and control procedures.

The position plays a key role in protecting profitability by identifying wastage, stock variances, breakages, over-portioning, and process inefficiencies across all operational departments.

The role will facilitate procurement processes and supplier coordination in line with operational requirements and company procedures, while maintaining primary focus on operational cost control, inventory integrity, and reporting accuracy.

Key Responsibilities:

• Cost Control & Analysis:
  
  • Monitor daily, weekly, and monthly food and beverage cost percentages.
  • Prepare cost mix reports, usage analysis, and variance reports.
  • Analyse Actual vs Theoretical food and beverage costs.
  • Monitor recipe costing, portion control, yields, and menu cost fluctuations.
  • Investigate variances, wastage, spoilage, and stock losses.
  • Identify operational inefficiencies affecting profitability.
  • Assist department heads in implementing corrective action plans.
  • Support month-end stock valuation and financial reporting processes.

• Inventory & Stock Control:
  
  • Manage all inventory movement including receiving, issuing, transfers, returns, and adjustments.
  • Conduct daily spot checks and monthly stock takes.
  • Monitor stock usage trends and consumption patterns.
  • Ensure accurate capturing of stock transactions within inventory systems.
  • Enforce FIFO principles and proper storeroom controls.
  • Monitor slow-moving, obsolete, and excess stock items.
  • Reconcile stock variances and investigate discrepancies.
  • Ensure proper stock handling, hygiene, and storage standards are maintained.

• Operational Equipment (OE) Control:
  
  • Manage OE inventories including:
    
    • Cutlery
    • Crockery
    • Glassware
    • Linen
    • Kitchen equipment
    • Housekeeping equipment
    • Bar equipment
    • Minibar equipment
    • Small operational assets
  • Monitor breakages, losses, and replacement trends.
  • Conduct OE counts and reconciliations.
  • Assist with OE budgeting and replacement planning.
  • Ensure OE par levels are maintained across operational departments.

• Operational & Departmental Support:
  
  • Work closely with chefs, bars, housekeeping, stores, and finance teams.
  • Support operational departments with inventory-related controls and reporting.
  • Assist with menu engineering and profitability analysis.
  • Facilitate procurement coordination and supplier communication where required.
  • Ensure compliance with company controls, audit requirements, and operational procedures.
  • Assist in maintaining and improving inventory-related SOPs and control procedures.

Minimum Requirements

• Grade 12.
• Relevant qualification or certification in Hospitality, Food & Beverage Operations, Bookkeeping, Inventory Management, Supply Chain, or related fields will be advantageous.
• Minimum 3-5 years’ experience in a similar Cost Control, Inventory, Stores, or F&B Control role within a hotel, lodge, or hospitality environment.
• Strong understanding of Food & Beverage operations and inventory controls.
• Experience with inventory and cost management systems (e.g. Micros, Opera).
• Strong Excel skills and reporting ability.
• High degree of numerical accuracy and attention to detail.
• Strong organisational and administrative ability.
• Ability to work under pressure and meet strict deadlines.
• Honest, reliable, and process driven.
• Good communication and interpersonal skills.

Preferred Experiences & Attributes

• Experience within a safari lodge or remote hospitality operation will be advantageous.
• Strong understanding of theoretical vs actual food and beverage costing.
• Experience with beverage controls and usage analysis.
• Knowledge of recipe costing and menu profitability.
• Experience with OE controls and hospitality asset management.
• Strong analytical and problem-solving ability.
• Ability to work independently while supporting multiple operational departments.

Apply:
Please submit your CV and a cover letter outlining your suitability for the role to recruitment@krugergatehotel.com

It is not always possible to reply to all applications, should you not hear back from us please consider your application as unsuccessful