Collective Hospitality is a local restaurant group consisting of Honeymoon Bakery, Aventine, Blossom Hill BBQ & Burgers, Grace Events, and Andiamo. Learn more about us at collectivehospitalityga.com

We are seeking a hands-on F&B Cost Controller to work alongside our owner, chefs, and venue managers across our restaurants and bakery. This person will spend time in our businesses understanding how products are ordered, received, counted, used, and priced. They will help our teams control costs while maintaining the quality our guests expect.

Responsibilities

• Review vendor invoices against orders, deliveries, agreed pricing, and credits; resolve discrepancies and monitor price changes.
• Identify opportunities to purchase more effectively across our concepts.
• Work with managers to improve ordering practices and set appropriate par levels that reduce excess inventory and last-minute purchases.
• Establish consistent inventory procedures, verify counts through spot checks, and investigate significant variances.
• Maintain current ingredient costs and work with owner and culinary leaders to cost recipes, portions, yields, and menu items.
• Analyze menu item costs and margins to support pricing and menu decisions.
• Compare expected and actual food and beverage costs; investigate differences and help managers address their causes.
• Identify waste, spoilage, over portioning, and other practices that increase costs.
• Track products transferred between locations, including those produced by our bakery/outlets and our commissary.
• Provide owner, Executive Team, and venue leaders with clear weekly and monthly cost updates by location, including findings and recommended actions.
• Train and support managers in purchasing, receiving, inventory, and cost-control procedures.
• Check and verify voids in POS system.
• Check and verify discounts in POS system.
• Partner with Finance to reconcile inventory and cost information used in financial reporting.

Qualifications

• Experience in restaurant or hospitality purchasing, inventory control, food and beverage cost management, or a closely related operational role.
• Strong understanding of recipe costing, portions, yields, inventory, and purchasing practices.
• Ability to investigate discrepancies using invoices, inventory counts, recipes, and sales information.
• Comfortable working on-site with chefs, managers, and vendors, as well as using spreadsheets and inventory or POS systems.
• Clear communication, sound judgment, attention to detail, and the ability to follow through on improvement.
• Experience across multiple restaurant concepts or with bakery and commissary production is especially valuable.

Multi-location restaurant or bakery experience is especially valuable. A degree in hospitality, business, accounting, finance, or a related field is helpful, but relevant hands-on experience matters more. Experience with Toast and xtraChef is preferred but not required.