Chain Restaurants jobs in Delhi, Delhi

JOB PURPOSE

To control and monitor food, beverage and operating costs across all outlets of Honey and Dough, through robust inventory management, standardized purchasing, accurate menu costing and timely MIS reporting — safeguarding profitability while upholding quality, hygiene and service standards at every outlet.

KEY RESPONSIBILITIES

1. Cost Control & Menu Costing

• Prepare and maintain recipe costing sheets for every menu item across all outlets.
• Monitor food cost %, beverage cost % and packaging cost % against budgeted targets.
• Conduct menu engineering analysis to flag high/low margin items and recommend pricing or menu changes.
• Track cost variances outlet-wise and consolidate for management review.

2. Inventory & Stock Management

• Implement standardized inventory control (min-max levels, par stock) across all outlets.
• Oversee daily, weekly and monthly physical stock counts and reconcile with system records.
• Investigate stock variances, pilferage and wastage; recommend and follow up on corrective action.
• Ensure FIFO practice and proper storage standards are followed at every outlet.

3. Purchase & Vendor Management

• Review and approve purchase orders against the approved vendor list and negotiated rates.
• Conduct periodic market rate surveys and renegotiate vendor contracts to optimize cost.
• Ensure the GRN (Goods Received Note) process matches PO, invoice and quality specifications.
• Coordinate central/bulk purchasing across outlets to leverage economies of scale.

4. Standard Recipe & Portion Control

• Ensure SOPs for recipes and portion sizes are followed uniformly across all outlets.
• Conduct surprise checks/audits at outlets to verify portion control and recipe adherence.
• Work with Chefs/Kitchen teams to update recipes and costing whenever the menu changes.

5. Multi-Outlet Coordination & Standardization

• Visit outlets on a rotational basis to ensure uniform F&B control practices.
• Standardize reporting formats, checklists and SOPs across all outlets.
• Act as the bridge between outlet teams and central management on cost and control matters.
• Ensure new outlets are onboarded with the same control systems as existing ones.

6. MIS Reporting & Analysis

• Prepare daily/weekly/monthly F&B cost MIS, outlet-wise and consolidated.
• Analyze sales mix, cost trends and profitability by outlet; present findings to management.
• Track budget vs. actual performance and highlight deviations with root-cause analysis.

7. Audits, Compliance & Documentation

• Conduct internal audits of stores, kitchens and bars at each outlet.
• Ensure compliance with FSSAI, GST and other applicable statutory food safety/financial norms.
• Maintain proper documentation for stock, purchase, wastage and audit trails.

8. Wastage & Pilferage Control

• Track and minimize spoilage, wastage and over-production across outlets.
• Implement checks to prevent pilferage in stores, kitchen and bar areas.

9. Training & Budgeting

• Train outlet-level store/kitchen staff on cost control practices, documentation and SOPs.
• Assist in preparing annual F&B budgets outlet-wise and forecast costs based on sales trends and seasonality.
• Support management decisions on pricing, promotions and cost-saving initiatives.

KEY SKILLS & COMPETENCIES

• Strong analytical and numerical ability, with in-depth knowledge of food/recipe costing and inventory management.
• Proficiency in MS Excel; working knowledge of POS and inventory software (e.g. Petpooja, Posist, or similar).
• Good understanding of GST, FSSAI and other statutory compliances relevant to F&B operations.
• Strong communication and coordination skills to manage multiple outlet teams.
• High attention to detail, integrity, and willingness to travel between outlets as required.

QUALIFICATIONS & EXPERIENCE

• Graduate in any discipline; a degree/diploma in Hotel Management, Hospitality or Finance is preferred.
• 4–8 years of experience as F&B Controller / Cost Controller, including at least 2 years in a multi-outlet restaurant.
• Prior experience in a dine-in restaurant or F&B chain is strongly preferred.

KEY PERFORMANCE INDICATORS (KPIS)

• Food cost % vs. budget (outlet-wise and consolidated).
• Beverage cost % vs. budget.
• Inventory variance % (physical vs. system).
• Wastage/spoilage % of total consumption.
• Timeliness and accuracy of MIS reports.
• Number of outlet audits completed vs. planned.
• Vendor cost savings achieved year-on-year.

Pay: ₹40,000.00 - ₹65,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule

Work Location: In person