Purchasing Controller

Job Summary:

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.