Location
London

Hours
Full Time

Salary
Negotiable

About the Role
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 supporting other operational departments. As part of the Finance team, you will partner with the Director of F&B, Executive Chef, and Bar Manager to safeguard margins, optimise working capital, and ensure robust reporting, controls, and audit readiness.

In this role, you will 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 preparation of the first 90-day cost control and performance reports.

Delano London is set to open in 2026, blending historic charm with contemporary luxury. The 67-key luxury retreat will offer soft minimalist design, generous living spaces, and park views, creating a distinctive lifestyle destination where design, dining, nightlife, and wellbeing seamlessly converge.

Key Responsibilities
Procurement Finance and Supplier Management: Source best-value, brand-standard F&B products within budget, cash flow, and lead-time targets, balancing cost, quality, and risk. Ensure accurate purchase orders are raised and maintain commitment tracking for clear visibility of liabilities and cash requirements. Monitor price movements, negotiate cost improvements, rebates, and terms, quantify savings, and record benefits realisation. Maintain complete vendor records 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; collaborate on menu engineering to improve gross margin and contribution per cover. Produce weekly flash P&L reports covering COGS %, purchase commitments, variance vs budget/forecast, and key drivers with commentary and actions. Deliver month-end close inputs including stock adjustments, accruals, prepayments, rebates, and cost reclassifications; reconcile F&B COGS to movements. Maintain strong internal controls including procurement policy compliance, segregation of duties, and audit evidence packs.

Inventory and Stock Integrity: Verify goods received versus purchase orders for price, quantity, and quality; ensure accuracy and aid storage to protect asset value and reduce write-offs. Lead or assist monthly stock counts; reconcile variances, identify root causes, implement process fixes, and report shrinkage rates and trends. Monitor slow-moving and short-dated items; recommend mitigation strategies such as menu specials, transfers, or supplier returns and quantify waste avoidance. Track inventory KPIs including days on hand, stock turn, write-off %, and GRNI ageing; propose actions to optimise working capital.

Finance Partnership and Planning: Perform three-way matching of purchase orders, delivery notes, and invoices; resolve discrepancies with accounts payable and maintain clean aged items. Provide actionable insights to Operations on portion/yield control, ideal versus actual cost variances, and profitability by outlet, daypart, and event. Collaborate on pricing decisions and menu changes to achieve target margins while maintaining brand standards.

Experience
Proven experience in hotel or luxury hospitality F&B cost control and 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.

About you
Analytical and deadline-driven with the ability to manage multiple priorities across close, stock counts, and reporting cycles. Clear, professional communicator with credibility to influence operational teams and challenge constructively. Flexible around month-end, stock counts, and audits; collaborative and service-oriented.

Qualifications
Proficiency with purchasing and inventory systems such as Astore, Adaco/Infor, or similar. Confident Excel or Sheets skills including lookups, pivots, variance, and sensitivity analysis. Experience working within a fast-paced, innovative hospitality environment is highly desirable.