Food & Beverage Cost Controller

Overview

Food & Beverage Cost Controller Jobs in Franschhoek, Western Cape, South Africa at Virgin Limited Edition

Title: Food & Beverage Cost Controller

Company: Virgin Limited Edition

Location: Franschhoek, Western Cape, South Africa

Food & Beverage Cost Controller – Mont Rochelle

At Mont Rochelle, we love what we do and what we do matters! Nestled in the heart of Franschhoek, Mont Rochelle is a beautiful 26-bedroom hotel, vineyard, winery, spa and home to two exceptional restaurants, Miko and The Country Kitchen.

As part of Virgin Limited Edition, Sir Richard Branson's award-winning collection of unique retreats and luxury hotels around the world, we are passionate about creating unforgettable experiences for our guests through exceptional personal service, warmth and attention to detail.

We believe that everyone should leave feeling better (than when they arrived), not only our guests, but our team members too. Whether it's learning something new, achieving a personal goal, or simply enjoying a rewarding day at work, we strive to create an environment where people can thrive. We value individuality, teamwork and mutual respect, recognising that every member of our team plays an essential role in our success. Together, we create the special experiences that make Mont Rochelle such a memorable destination.

PURPOSE OF THE ROLE

The Food & Beverage Cost Controller is responsible for ensuring the financial integrity, control, and profitability of all Food & Beverage operations across the property. The role is accountable for monitoring stock movements, validating purchasing and receiving processes, performing cost analysis, controlling wastage and shrinkage, and providing accurate reporting to support informed business decisions. The position plays a critical role in maintaining effective cost controls while supporting operational excellence and compliance with company policies and procedures.

KEY RESPONSIBILITIES

Procurement, Receiving and Invoice Control

• Verify all incoming deliveries against approved Purchase Orders (POs).
• Ensure no deliveries are accepted without an authorised Purchase Order.
• Verify goods received against supplier delivery notes, confirming quantities, specifications and quality.
• Record and report shortages, damaged stock or discrepancies immediately.
• Perform three-way matching of Purchase Orders, Delivery Notes and Supplier Invoices.
• Investigate and resolve pricing or quantity variances before payment processing.
• Capture all verified supplier invoices accurately and timeously to the correct outlet and cost centre.
• Ensure all stock issues are supported by authorised internal requisitions.
• Process Goods Returned Notes (GRNs) for rejected or returned stock.
• Verify supplier credit notes against returns documentation and maintain an accurate returns register.
• Escalate outstanding supplier credits to the Financial Manager for resolution.

Inventory and Stock Control

• Conduct and oversee scheduled stock counts across all Food & Beverage outlets, bars, cellars and storage areas.
• Perform weekly beverage stock counts and monthly full stock counts.
• Reconcile stock movements and investigate variances.
• Monitor and record inter-departmental and inter-outlet stock transfers.
• Conduct routine warehouse and storage audits to ensure stock is maintained and stored correctly.
• Monitor stock levels to minimise wastage, spoilage and excess inventory.
• Investigate and report shrinkage, stock losses and pilferage.
• Ensure compliance with stock control procedures throughout the operation.

Cost Analysis and Financial Reporting

• Calculate weekly food and beverage cost percentages by outlet.
• Prepare and distribute daily Food & Beverage cost reports.
• Compile monthly Food & Beverage cost reports, including actual versus budget analyses and variance commentary.
• Monitor supplier pricing trends and review invoices against agreed contract rates.
• Conduct market comparisons and obtain quotes to ensure competitive pricing and value.
• Analyse cost trends and provide recommendations for improvement.
• Support budgeting, forecasting and financial planning processes.
• Provide meaningful cost analysis and reporting to management to support decision-making.

Menu Costing and Operational Efficiency

• Maintain and update recipe costing information and standard portion controls.
• Conduct menu engineering analysis and evaluate menu profitability.
• Identify opportunities to improve margins and operational efficiencies.
• Monitor wastage logs, spoilage records and portion control compliance.
• Partner with the Executive Chef and F&B Management Team to reduce food and beverage costs.
• Support the implementation and ongoing improvement of cost control processes and procedures.

Risk Management, Audit and Compliance

• Monitor compliance with approved supplier agreements and procurement procedures.
• Identify and report potential fraud risks, including supplier irregularities and point-of-sale discrepancies.
• Support internal and external audit processes.
• Assist with year-end stock counts and financial audit requirements.
• Ensure compliance with company financial policies, procedures and internal controls.
• Maintain accurate records and supporting documentation for all inventory and cost control activities.

Team Leadership and People Management

Not applicable as a direct people management role; however, the incumbent is expected to…

• Build positive working relationships across all departments.
• Collaborate closely with Food & Beverage and Finance teams to achieve business objectives.
• Provide guidance and support on stock control and cost management processes.
• Promote accountability and adherence to company procedures.
• Communicate professionally and effectively with all stakeholders.
• Support a culture of continuous improvement and operational excellence.

Health, Safety and Compliance (adjust if not applicable to role)

• Maintain a thorough understanding of all company policies and procedures.
• Ensure compliance with Virgin Limited Edition standards and values.
• Attend all required health and safety, statutory and operational training sessions.
• Promote a safe working environment for guests and team members.
• Handle company assets responsibly and ethically.
• Ensure compliance with financial regulations, procurement controls and stock management procedures.
• Perform any other reasonable duties required to support business operations.

QUALIFICATIONS AND EXPERIENCE

Essential

• Minimum 2–3 years' experience in an F&B Cost Control, Procurement, Hospitality Finance or similar role.
• Strong financial and analytical acumen.
• Advanced Microsoft Excel skills.
• Working knowledge of stock management and inventory control principles.
• Experience working with POS systems such as Micros or equivalent.
• Strong understanding of cost of sales calculations and variance analysis.
• Excellent attention to detail and organisational skills.

Advantageous

• Hospitality, Finance, Accounting or Supply Chain qualification.
• Experience with hotel accounting systems and Hotel Management Systems (HMS).
• Experience with recipe costing and menu engineering.
• Food Safety and/or Health & Safety certification.
• Luxury hospitality experience.

KNOWLEDGE, SKILLS AND COMPETENCIES

• Strong analytical and problem-solving capability.
• High level of financial acumen.
• Exceptional attention to detail and accuracy.
• Strong commercial awareness.
• Ability to identify trends, risks and opportunities.
• Effective planning, organisation and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and manage multiple deadlines.
• Strong stakeholder management and collaboration skills.
• High integrity and ethical standards.
• Proficiency in Microsoft Excel and financial reporting tools.
• Commitment to continuous improvement and operational excellence.

KEY PERFORMANCE INDICATORS (KPIS) (Role Specific)

• Food Cost Percentage versus Budget.
• Beverage Cost Percentage versus Budget.
• Inventory Variance Accuracy.
• Stock Count Accuracy and Completion.
• Invoice Processing Accuracy.
• Supplier Pricing Compliance.
• Reduction in Wastage, Spoilage and Shrinkage.
• Timeliness and Accuracy of Daily, Weekly and Monthly Reports.
• Audit Compliance Results.
• Successful Recovery of Supplier Credits.
• Menu Costing Accuracy.
• Compliance with Procurement and Internal Control Procedures.

We look forward to hearing from you!