F&B Cost Controller

We are seeking an exceptional F&B Cost Controller to join the pre-opening team of Delano London. Reporting to the Director of Finance, you will lead end-to-end financial governance of procurement, inventory, and cost of sales across restaurants, bars, kitchens, and events (occasionally other operational departments). As part of the Finance team, partnering with the Director of F&B, Executive Chef, Bar Manager, you will safeguard margins, optimise working capital, and ensure robust reporting, controls, and audit readiness.

Support the pre-opening mobilisation of all Food & Beverage cost control processes, including supplier onboarding, opening stock planning, par level establishment, recipe costing, inventory system configuration, stock count procedures, receiving controls, menu cost validation, and the preparation of first 90-day cost control and performance reports.

Set to open its doors in 2026, Delano London will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. The 67-key luxury retreat will blend soft minimalist design, generous living spaces and park views creating a distinctive lifestyle destination where design, dining, nightlife and wellbeing seamlessly converge.

What you’ll do…

Procurement Finance and Supplier Management

• Assist sourcing best‑value, brand‑standard F&B products within budget, cash flow, and lead-time targets, balancing cost, quality, and risk.
• Ensure accurate POs are raised by F&B and maintain commitment tracking to provide clear visibility of open liabilities and cash requirements.
• Monitor price movements and negotiate cost improvements, rebates, and terms; quantify savings and record benefits realisation.
• Maintain complete vendor records (contracts, specs, pricing, certifications, SLAs) with version control and expiry alerts.
• Manage rebate/retro agreements, post monthly accruals, and ensure timely, accurate invoicing.

Cost Control, Reporting, and Compliance

• Perform daily control over voids, discounts, transfers, promotions, and staff meals; investigate anomalies, quantify P&L impact, and drive corrective actions.
• Ensure accurate recipe costing, standard yields, and item–recipe links in inventory systems; partner on menu engineering to improve gross margin and contribution per cover.
• Produce weekly flash P&L for F&B: COGS %, purchase commitments, variance vs budget/forecast, and key drivers; present commentary and actions.
• Deliver month‑end close inputs: stock adjustments, accruals, prepayments, rebates, and cost reclassifications; reconcile F&B COGS to movements
• Maintain strong internal controls: procurement policy compliance, segregation of duties and audit evidence packs.

Inventory and Stock Integrity

• Verify goods received vs POs (price/quantity/quality); ensure accuracy and aid storage to protect asset value and reduce write‑offs.
• Lead/assist monthly stock counts; reconcile variances, identify root causes, and implement process fixes; report shrinkage rates and trend analysis.
• Monitor slow‑moving and short‑dated items; recommend mitigation (menu specials, transfers, supplier returns) and quantify waste avoidance.
• Track inventory KPIs: days on hand, stock turn, write‑off %, and GRNI ageing; propose actions to optimise working capital.

Finance Partnership and Planning

• Three‑way match POs, Delivery Notes, and invoices; resolve discrepancies with AP; maintain clean AP and clear aged items promptly.
• Provide actionable insights to Operations: portion/yield control, ideal vs actual cost variances, and profitability by outlet, daypart, and event.
• Collaborate on pricing decisions and menu changes to achieve target margin while maintaining brand standards.

What We’re Looking For

• Experience in hotel or luxury hospitality F&B cost control/procurement with clear ownership of COGS, inventory, and supplier financials.
• Strong organisational skills and attention to detail with a controls mindset and accountability for financial outcomes.
• Solid understanding of F&B operations, product standards, seasonality, yield/portion control, and their P&L implications.
• Proficiency with purchasing and inventory systems (e.g., Astore, Adaco/Infor, or similar) and confident Excel/Sheets skills (lookups, pivots, variance and sensitivity analysis).
• Clear, professional communicator with the credibility to influence operational teams and challenge constructively.
• Analytical, deadline‑driven, and comfortable managing multiple priorities across close, stock counts, and reporting cycles.
• Flexible around month‑end, stock counts, and audits; collaborative and service‑oriented.

What’s in it for you…

• The opportunity to launch a visionary hospitality brand in London and have a real impact on its success.
• Join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and building a portfolio of brands.
• A competitive package and plenty of opportunity for development.