Title Food & Beverage Cost Controller
Categories Accounting Department
Location Fort Lauderdale

Minimum Qualifications:
1. Bachelor’s degree in Hotel/Restaurant Management, Accounting, or Business Administration OR eight (8) years progressively responsible experience supporting a comparably sized multi-unit food service operation in a financial capacity.
2. Computer proficiency with Microsoft Office Suite software, especially word-processing, spreadsheet, and database applications.
3. Computer proficiency with one or more procurement and inventory software systems.
4. Demonstrated track record of reliability, integrity and confidentiality.
5. Must be able to work any shift, weekends, holidays and special events as needed.
6. Must have employment eligibility in the U.S.
7. Must have extensive Excel experience

Preferred Qualifications:
1. Three (3) years experience as an Accountant or Controller in a complex food service operation.


Oversees the cost structure of all Food and Beverage (F&B) with the overall objective of maximizing profitability while minimizing waste by controlling the ordering, purchasing, issuance of F&B goods and labor management.

Essential Functions

Works with senior management to complete annual planning and forecasting. Provides the necessary financial analysis and support to develop an annual plan.
2. Assists with the development of the annual Food & Beverage budget.
3. Develops the process and guidelines for budget submissions in line with venue needs and cost support.
4. Consolidates, reconciles and provides accountability for food and beverage costs.
5. Verifies quantities and costs of food and beverage purchased and sold from point of sale (POS) records and inventory systems.
6. Participates in contract negotiations, such as purchase of goods and equipment.
7. Performs spot checks to ensure that goods are received as per specifications.
8. Assists with on-going evaluation to identify the common causes of product waste and inventory management inefficiencies. Develops data analysis to support conclusions.
9. Researches and identifies strategies and tactics to improve overall product margins and/or lower product and service costs including evaluation of existing processes and control infrastructure.
10. Prepares month-end cost audit reports, including reconciliation of all stock rooms.
11. Maintains and makes changes to Micros POS System and Inventory System.
12. Serves as the primary liaison with Finance areas, including financial planning and analysis, accounts payable and loss prevention as it relates to management of cost of goods and other expense line items.
13. Analyzes sales and conducts sales comparisons.
14. Formulates annual capital and expense budgets taking appropriate action to ensure budgets are being met.
15. Oversees the physical inventory process including monthly food and beverage counts with resulting actions to ensure profitability.
16. Oversees scheduling and labor management practice. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:
1. Knowledge of economic and accounting principles and practices and reporting of financial data.
2. Knowledge of cost control systems and procedures.
3. Knowledge of food, spirits, and wine products.
4. Knowledge of food and beverage operations, including front of house and back of house, along with inventory management systems.
5. Knowledge of regulatory compliance issues and business ethics.
6. Knowledge of applicable GED and F&B policies, standards, and procedures.
7. Demonstrated forecasting skills.
8. Computer proficiency with one or more procurement and inventory software systems.
9. Computer proficiency with Microsoft Office Suite software, especially word-processing, spreadsheet, and database applications.
10. Strong communication, organizational, planning, and time management skills.
11. Excellent math and analytical skills.
12. Proficiency in operating a 10-key calculator by touch.
13. Ability to assist with the development of annual business plans and related budgets as well as effectively monitor performance against them.
14. Ability to assist with assessing and controlling costs relative to labor, productivity, food costs, and other expenses.
15. Ability to think strategically, synthesizes complex business/financial data, and develops innovative solutions.
16. Ability to perform mathematical computations pertaining to the position.
17. Ability to effectively respond to inquiries or complaints from groups such as vendors and regulatory agencies.
18. Ability to effectively present information to senior management and external agencies.
19. Ability to establish and maintain effective working relationships.
20. Ability to define problems, collects data, establish facts and draw valid conclusions.
21. Ability to effectively manage multiple projects.
22. Ability to work long hours and under pressure with attention to detail.

Physical Requirements

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus.

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