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$44K

$90.6K

$134.5K

How much do food beverage cost controller jobs pay per year?

As of Sep 2, 2026, the average yearly pay for food beverage cost controller in the United States is $90,611.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,500.00 and $120,000.00 per year, depending on experience, location, and employer.

What is a food beverage cost controller?

Food Beverage Cost Controllers are professionals responsible for monitoring and managing the costs associated with food and beverage operations in hotels, restaurants, or catering businesses. Their main duties include tracking inventory, analyzing consumption patterns, reducing waste, and ensuring the business remains profitable by controlling expenses. They work closely with purchasing, kitchen, and accounting teams to set budgets and implement cost-saving measures. Effective cost control helps maintain product quality while maximizing profit margins.

What are the key skills and qualifications needed to thrive as a food beverage cost controller?

To thrive as a Food Beverage Cost Controller, you need strong analytical skills, knowledge of accounting principles, and experience in the food and beverage or hospitality industry, often supported by a relevant degree or diploma. Familiarity with inventory management software, POS systems, and spreadsheet tools like Excel is commonly required, and professional certifications in cost control or hospitality finance can be advantageous. Attention to detail, problem-solving, and effective communication are vital soft skills for ensuring accuracy and collaborating with operational teams. These skills are essential for optimizing costs, maximizing profitability, and supporting efficient operations in a competitive hospitality environment.

How does a food beverage cost controller typically collaborate with purchasing and kitchen teams to manage costs effectively?

A Food Beverage Cost Controller works closely with purchasing managers and kitchen staff to monitor inventory levels, track usage, and identify areas where cost savings can be achieved. They regularly review supplier invoices, analyze consumption patterns, and provide feedback to the culinary team on portion control and waste reduction. Effective communication and collaboration are essential, as the controller often participates in menu engineering meetings and helps set pricing strategies to ensure profitability while maintaining quality standards.

What is the difference between Food Beverage Cost Controller vs Food Beverage Inventory Clerk?

AspectFood Beverage Cost ControllerFood Beverage Inventory Clerk
CredentialsRelevant certifications (e.g., CHT, CPC)Basic inventory or accounting training
Work EnvironmentHotels, restaurants, large food service operationsKitchen, storage, or back-office settings
Employer & IndustryHospitality, food service industryFood establishments, catering services
Search & Comparison IntentCost control, budgeting, financial analysisInventory tracking, stock management

The Food Beverage Cost Controller focuses on managing food and beverage costs, budgeting, and financial analysis, often requiring certifications. In contrast, the Food Beverage Inventory Clerk primarily handles inventory tracking and stock management. Both roles are essential in hospitality but differ in scope and responsibilities.

Is a food beverage cost controller a good job?

A food beverage cost controller is responsible for managing and analyzing food and beverage costs in hospitality or restaurant settings, helping to improve profitability. The role typically requires strong analytical skills, attention to detail, and familiarity with inventory management and accounting software. It can offer stable employment and opportunities for advancement in the hospitality industry.
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Food Beverage Cost Controller jobs near you
Infographic showing various Food Beverage Cost Controller job openings in the United States as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $90,611 per year, or $43.6 per hour.

General Manager of Food & Beverage

Le Meridien & Sheraton Charlotte Hotels

Charlotte, NC • On-site

Full-time

Re-posted 6 days ago

Job description

Description

Position Summary


The Food & Beverage General Manager provides strategic leadership and overall business oversight for all Food & Beverage operations at the Sheraton Charlotte and Le Meridien Charlotte complex. This position is responsible for driving revenue growth, profitability, guest satisfaction, brand compliance, talent development, and long-term operational success across all food and beverage venues and banquet operations.


The Food & Beverage General Manager leads the Food & Beverage leadership team, including the Food & Beverage Director, Executive Chef, Banquet Leadership Team, and other Food & Beverage department managers. This position focuses on business strategy, financial performance, organizational development, and cross-functional alignment rather than day-to-day outlet supervision.

Requirements

  Business & Financial Leadership

  • Responsible for the overall Food & Beverage P&L performance.
  • Oversees and leads the preparation of the annual operating budgets, weekly and monthly forecasts, capital plans, and      strategic initiatives.  
  • Analyzes financial performance and guides the F&B leadership team to create action plans to improve profitability and operational efficiency.  
  • Identifies opportunities to increase revenue through outlet programming, banquet growth, catering initiatives, partnerships, and promotional activities.
  • Reviews labor, food cost, beverage cost, and expense trends to ensure financial goals are achieved.
  • Create, implement and lead all F&B marketing initiatives designed to drive revenues  
  • Ensures all menus are fully activated and menu recipes and specs are being adhered to

Strategic Leadership

  • Establishes the overall vision and strategic direction for all Food & Beverage operations.
  • Partners with Hotel Leadership to develop and execute property-wide initiatives.
  • Ensures alignment between Food & Beverage, Sales, Marketing, Revenue Management, Operations, and Culinary teams.
  • Evaluates business trends and market conditions to maintain a competitive position within the Charlotte market.

Leadership & Talent Development

  • Provides leadership, coaching, and development for the Food & Beverage management team.
  • Recruits, develops, and retains high-performing leaders.
  • Creates succession plans and leadership development programs within the department.
  • Conducts performance evaluations for senior F&B leadership positions and reviews and approves all other F&B performance reviews
  •  Establishes accountability measures for department leaders.
  • Builds a culture of engagement, accountability, and service excellence.

Banquet & Catering Oversight

  • Provides executive oversight for banquet and catering operations.
  • Partners with Sales and Convention Services to maximize banquet revenue and event profitability.
  • Reviews banquet forecasts, staffing models, and operational performance.
  • Ensures banquet operations support overall property goals and guest satisfaction objectives.

Guest Experience & Brand Standards

  • Monitors guest satisfaction metrics, online reputation scores, and Food & Beverage performance indicators.
  • Establishes service standards and operational expectations for all venues.
  • Holds F&B senior leadership accountability in developing and implementing action plans to improve guest satisfaction and loyalty.
  • Ensures compliance with Marriott brand standards and company operating procedures.

Asset Management & Compliance

  • Oversees Food & Beverage capital expenditures and facility improvement projects.
  • Ensures compliance with health, safety, sanitation, alcohol service, and regulatory requirements.
  • Protects company assets through effective controls and operational oversight.

Qualifications

  • Bachelor's Degree in Hospitality Management, Business Administration, or related field preferred.
  • Minimum 7 years of progressive Food & Beverage leadership experience.
  • Minimum 3 years in a senior leadership role overseeing multiple outlets and banquet operations.
  • Experience managing Food & Beverage operations in a large full-service hotel or convention hotel environment preferred.
  • Strong understanding of budgeting, forecasting, revenue management, labor management, and P&L accountability.
  • Proven track record of developing leaders and improving financial performance.
  • Excellent communication, leadership, analytical, and organizational skills.

Apply