BILLING AND CONTROLS , Sr. Manager - F&B Controls

Job Description: About Della Resorts . Adventure

Della Resorts . Adventure is India's premier luxury resort and adventure destination, offering world-class hospitality, award-winning dining experiences, and high-energy adventure attractions. We are seeking an experienced and detail-oriented Senior Manager – F.B Controls to lead the financial and operational control functions across our Food . Beverage operations.

Position Summary

The Senior Manager – F.B Controls will be responsible for establishing, monitoring, and enhancing all food and beverage control processes to maximize profitability, minimize losses, ensure compliance, and maintain operational excellence. The role requires close collaboration with F.B Operations, Procurement, Stores, Finance, Production Kitchens, Restaurants, Bars, Banquets, and Inventory teams.

Key Responsibilities

Financial . Cost Control

Develop and implement robust food and beverage cost control systems across all outlets.

Monitor daily, weekly, and monthly food and beverage cost percentages against budgets and targets.

Analyze consumption patterns, variances, wastage, and yield reports.

Identify opportunities for cost optimization while maintaining quality standards.

Prepare and present detailed MIS reports, dashboards, and variance analyses to management.

Inventory . Stock Management

Oversee inventory control processes for food, beverages, operating supplies, and consumables.

Ensure accurate stock receiving, storage, issuance, transfers, and reconciliation.

Conduct periodic and surprise physical stock audits.

Monitor slow-moving, obsolete, expired, and damaged inventory.

Establish inventory accuracy and shrinkage control measures.

Menu Engineering . Revenue Optimization

Collaborate with chefs and F.B leadership on menu costing and pricing strategies.

Conduct recipe costing and profitability analysis.

Review menu mix reports and recommend actions to improve contribution margins.

Support promotional and seasonal menu evaluations.

Procurement . Vendor Controls

Work closely with Procurement to ensure adherence to approved purchasing policies.

Validate purchase prices against contracts and market benchmarks.

Monitor vendor performance and pricing trends.

Ensure proper authorization and compliance in procurement transactions.

Operational Controls

Establish and enforce SOPs related to receiving, production, portion control, recipe adherence, and beverage controls.

Monitor outlet-level operational compliance.

Review wastage, spoilage, complimentary consumption, and staff meal reports.

Ensure proper controls over banquet operations, events, and outdoor catering activities.

Audit . Compliance

Ensure compliance with internal control frameworks, financial policies, and audit requirements.

Lead internal audits related to F.B operations.

Address audit findings through corrective and preventive actions.

Maintain documentation and records required for statutory and management reviews.

Team Leadership

Lead and mentor the F.B Controls, Stores, and Inventory teams.

Conduct training programs on cost awareness, inventory controls, and SOP compliance.

Drive a culture of accountability, ownership, and continuous improvement.

Key Performance Indicators (KPIs)

Food Cost %

Beverage Cost %

Inventory Accuracy %

Stock Variance Levels

Waste . Spoilage Reduction

Gross Profit Improvement

Menu Profitability Metrics

Audit Compliance Scores

Cost Savings Initiatives

Qualifications . Experience

Bachelor's degree in Hospitality Management, Commerce, Finance, Hotel Management, or a related field.

Professional certifications in Cost Control, Inventory Management, Finance, or Hospitality Operations are preferred.

10–15 years of experience in hospitality, hotels, resorts, or large-scale F.B operations.

Minimum 5 years in a senior F.B Cost Control or Financial Control leadership role.

Experience managing multiple outlets, bars, banquets, and production kitchens.

Required Skills . Competencies

Strong expertise in F.B cost control and inventory management.

Advanced analytical and financial reporting skills.

Proficiency in ERP, POS, inventory, and hospitality management systems.

Strong understanding of menu engineering and recipe costing.

Excellent leadership, communication, and stakeholder management abilities.

High attention to detail and strong problem-solving skills.

Ability to thrive in a fast-paced luxury hospitality environment.

Minimum Qualification:

Bachelor's degree in Hospitality Management, Commerce, Finance, Hotel Management, or a related field.

Minimum Job Experience:

10–15 years of experience in hospitality, hotels, resorts, or large-scale F.B operations

Reporting to:

Group Director / COO

Travel:

Yes