F&B Cost Controller (M/F)

Overview

In this F&B Cost Controller role, you will safeguard margins and govern procurement, inventory, and cost of sales across restaurants, bars, kitchens, and events for the Delano London pre-opening team. You will partner with Finance leadership and the Executive team to optimise working capital, ensure robust reporting, controls, and audit readiness, and lead first‑90 day cost control and performance reporting. The position blends hands‑on cost management with pre-opening mobilisation of cost control processes—from supplier onboarding to menu costing. You will work closely with cross‑functional teams to shape the launch of a luxury hospitality brand and deliver sustainable profitability.

Pay / Benefits

• competitive package
• development opportunities
• international group exposure
• launch‑stage impact
• creative and rewarding environment

Responsibilities

• Assist sourcing and supplier management to deliver best‑value F&B products within budget and lead‑time targets
• Raise accurate POs and maintain commitment tracking; monitor price movements and secure savings
• Manage vendor records, rebates, accruals, and timely invoicing
• Perform daily control of voids, discounts, transfers, and staff meals; investigate P&L impact and drive corrective actions
• Ensure accurate recipe costing, yields, and item–recipe links; support menu engineering for margin improvement
• Produce weekly F&B P&L and report on COGS, commitments, and drivers; provide actionable commentary
• Support month‑end close with stock adjustments, accruals, prepayments, rebates, and reclassifications
• Maintain internal controls and audit evidence packs for procurement compliance
• Verify goods receipt against POs; lead monthly stock counts and investigate variances
• Monitor inventory KPIs (days on hand, stock turn, shrinkage) and propose working capital improvements
• Provide insights to Operations on portion/yield control, cost variances, and profitability by outlet/daypart/event
• Collaborate on pricing decisions and menu changes to sustain target margins

Key requirements

• Experience in hotel or luxury hospitality F&B cost control and procurement
• Strong organisational skills with a controls mindset
• Solid understanding of F&B operations and P&L implications
• Proficiency with purchasing and inventory systems (e.g., Astore, Adaco/Infor, or similar) and Excel/Sheets
• Clear communicator with credibility to influence operations and challenge constructively
• Analytical, deadline‑driven, able to manage multiple priorities
• Flexible around month‑end, stock counts, and audits; collaborative and service‑oriented

• clear communication
• influence and collaboration
• analytical mindset
• Astore or Adaco/Infor familiarity
• Excel/Sheets advanced skills
• variance and sensitivity analysis

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