Food and beverage Inventory Associate Job Title: Food and beverage Inventory Associate
Location: Mumbai (field-based across client outlets) Type: Full-Time Industry: Food & Beverage / SaaS / Hospitality Experience: 1–3 years Who we are Barometer Technologies works with some of the biggest restaurants, bars and hospitality brands in India. We help them control their stock, reduce losses and make more profit. We are looking for someone to join our bar team in Mumbai. You will visit client bars, check their liquor stock, and record it in our app. Simple work, but very important work. Bars lose lakhs of rupees every year because nobody counts properly. You will be the person who makes sure that does not happen. If you have worked in a bar, a beverage store, or a liquor warehouse and you are good with numbers, this is a very good next step for you.
Role Overview This is a hands-on, on-ground role focused entirely on liquor and bar inventory. You will be at client bars physically counting stock, recording it accurately in the Barometer bar app, and making sure what's on the shelf matches what's in the system. This is not a desk role and it is not an analysis role you count, you record, you flag discrepancies. The reporting and variance analysis is handled by our controllers. Accuracy is the entire job. A wrong count silently corrupts a client's pour cost, so precision matters more than speed. Key Responsibilities Physical Bar Stock Counting Visit client bars and count the liquor stock bottles, open bottles, and back-up stock. Enter everything into the Barometer app on the same day. Record new stock coming in, transfers, breakages and wastage. Report to the manager and our team when the physical stock does not match the system.
Requirements Must-Have 1–3 years of experience in a bar, pub, nightclub, hotel beverage store, or liquor retail/warehouse. Comfortable identifying liquor brands, categories, and bottle sizes on sight. Strong numerical accuracy able to count, weigh, and record without transposition errors. Basic Excel / Google Sheets and comfort using a mobile or tablet app for data entry. Willing to work early mornings or late nights, since bar counts happen before opening or after service closes. Willing to travel across Mumbai outlets daily. Reliable, punctual, and honest this role sits close to high-value stock. Nice to Have Prior experience with bar inventory software, POS systems, or hotel beverage stores. Understanding of pour cost, pegs and ml conversions, par levels, and empties control. Experience with weighing scales for open bottle measurement. Exposure to banquet or event beverage stock handling.
Perks of Working With Barometer
Performance bonus based on your accuracy and work Health insurance Hybrid model working Travel reimbursement your daily travel to outlets is covered Internet reimbursement Training we will teach you everything about bar costing, pour cost and stock control Growth this role can take you to F&B Controller, and then into full reporting and client-handling roles. Many people in this industry never get this training. You will. Exposure you will work inside Mumbai's top bars and hotel brands, and learn how they actually make money
View details F&B Analyst - Reporting & Client Success Company: Barometer Technologies Pvt. Ltd. Type: Full-Time · Monday to Saturday Industry: Software Development / Food & Beverage Services / Hospitality Compensation: ₹3,60,000 – ₹4,80,000 CTC per year (₹30,000 – ₹40,000 per month), plus bi-annual performance bonus, health and accident cover, internet allowance and wellness perks The short version Restaurants lose money in places nobody thinks to look. We are hiring someone to find those places for a portfolio of India’s best-known restaurant brands and then sit across the table from the owner and explain what to do about it. You will live in the data, own the reporting that goes out to clients, and spend about a day a week on the ground making sure our systems are working the way they should. If you like numbers and you like people, this role needs both. Most roles only ask for one. What you’ll own The numbers This is the core of the job. You take raw operational data purchases, recipes, production, stock counts, POS sales and turn it into reporting people actually act on. Own the monthly MIS pack for your client portfolio: food cost, beverage cost, variance analysis, wastage and spoilage, menu engineering. Investigate variances end to end. A 4% gap is a question, not a number was it the recipe, the receiving, the transfers, or somebody’s process? Run revenue-leakage checks on POS data: NC and complimentary bills, discount approvals, cancelled and modified KOTs, void patterns, unusual transactions. Build analysis that doesn’t exist yet. If you spot a sharper way to cut the data, build it. We would rather you did. The clients You are the person your accounts call. Not a ticket queue a named person who knows their business. Present findings to head chefs, F&B managers and owners, and follow through until something actually changes on the floor. Run training sessions for client teams on Baro MATS and on the control processes sitting behind it. Consult on process: how a store should receive, how a kitchen should log production, where the controls are too loose to catch anything. Feed what you learn back to our product team. You will have real influence over where the platform goes next. The system Reporting is only ever as good as what sits underneath it. Set up new clients end to end: item masters, recipe masters, outlet structures, integrations, go-live. Keep the masters clean and audit-ready. Roughly one day a week on the ground at client outlets across Mumbai setups, training, stock takes, review meetings. The rest of your week is analysis and reporting. What a month actually looks like Week 1 : Month-end close for your portfolio. Reconcile, investigate, build the MIS packs, send them out. Week 2 : Review calls. You walk three clients through their numbers and agree what changes before the next cycle. Week 3 : A new outlet goes live. You are on site setting up masters and training the store and kitchen teams. Week 4 : Analysis you chose to do. A bar-ageing study, a menu-engineering pass, or that recurring variance that has been bothering you since March. Who we’re looking for We care more about how you think than about where you have worked. 2–4 years in analytics, MIS, cost control, F&B controls, audit, or restaurant/hotel finance. Genuinely strong with spreadsheets lookups, pivots, clean models, and the instinct to sanity-check your own output before anyone else has to. You can explain an uncomfortable number to someone who doesn’t like the answer, without losing the room. Comfortable owning an outcome rather than executing a task list. Curious about how restaurants actually run kitchens, bars, stores, purchasing, POS. Fluent in spoken and written English. Based in Mumbai, or ready to relocate. Two ways into this role Coming from F&B controls or cost control? (IHM background, F&B controller, cost controller, hotel or restaurant finance.) You already understand food cost, variance and stock audits. We will build the analytics and client-consulting side with you. This is the natural next step up from a pure controls job. Coming from analytics, MIS or BI in another industry?
You already know how to interrogate data and defend a conclusion. We will teach you F&B and it is a far more interesting domain than it sounds, because every number traces back to something physical happening in a kitchen. Bonus points Hands-on with restaurant inventory or POS systems : Petpooja, Posist, Restroworks, Lightspeed or similar. SQL, Power BI, Looker Studio or Python for analysis. Not required. Definitely noticed. Experience training or onboarding client teams. Working knowledge of food cost and beverage cost methodology, recipe costing and yields. What you get Compensation : ₹3,60,000 to ₹4,80,000 CTC per year (₹30,000 to ₹40,000 a month). Professional Tax is currently the only statutory deduction, so what is on paper is close to what lands. Bi-annual performance bonus of 25% to 100% of a month’s salary, paid in the October and March cycles, against criteria you will know in advance. Health and wellness (via our partner Plum) : Group health insurance of ₹3,00,000 with pre-existing conditions covered from day one and no room-rent capping. Group personal accident cover of ₹15,00,000. Unlimited 24/7 GP tele-consultations for you and your immediate family, plus 16+ specialities. Annual preventive health check-up. Access to 100+ brand wellness perks. Time off :
13 days annual leave, 7 days emergency leave, and 13 public holidays. Up to 3 days carry-forward and up to 3 days encashable. How we work :
Monday to Saturday. Hybrid, with designated work-from-home days on non-outlet days. ₹590 per month internet allowance. Growth :
Bi-annual appraisals with written feedback and goals for the next cycle. A clear path into Senior Analyst, Client Success Manager or Reporting & Analytics Lead as the team scales. Direct mentorship from the founder and senior team. How to apply Apply through LinkedIn with your latest CV. Shortlisted candidates go through a short screening call, then a practical exercise on real (anonymised) restaurant data, then an in-person conversation at our Mumbai office. We aim to close the whole process inside three weeks, and you will hear from us either way.
View details Social Media Marketing & Content Executive Intern Internship Company: Barometer Technologies Pvt. Ltd. Industry: Software Development / Food & Beverage Services / Hospitality Compensation: ₹12,000– ₹15,000 per month
You run our social media day to day. You plan the calendar, make the creatives, post on time, and keep track of what worked. You will not be handed a blank page and asked to invent a strategy. We will tell you what we want and coach you on how to get there. The execution and the follow-through are yours. What the work looks like : Running the accounts Own the posting calendar for Instagram, LinkedIn and wherever else we are active. Plan it a week ahead and keep it full. Schedule and publish the posts, reels, stories and carousels. If something is stuck waiting for an approval, it is on you to go chase that approval rather than let the slot pass. Answer comments and DMs. Anything that smells like a real sales enquiry goes to the sales team the same day. Keep a simple sheet of what went out, when, and how it did. Nothing fancy, just current. Making the creatives Build posts in Canva or whatever you are quick in, working off our templates and brand guidelines. Static posts, carousels, light reels edits. Write captions and hooks in plain English. Our readers are restaurant owners and F&B managers, not marketers, so the writing has to be simple. Reuse what we already have. Case studies, product screenshots, blog posts and webinar clips can all become social content without starting from zero every time. Basic video editing for reels and shorts. CapCut or Premiere Rush is fine. Reporting back Pull the monthly numbers into a short report: reach, engagement, follower growth, profile clicks, leads. Say plainly what is working and what is not. We would much rather hear that a format has flopped three times than find out two months later. Other things that will land on your plate Creatives for email and WhatsApp campaigns, collateral for events and trade shows, small website content updates. Talking to the sales team often enough that what we post lines up with what clients are actually asking them about. Who we are looking for : Needed : You use Instagram and LinkedIn as someone who posts, not only as someone who scrolls. You know what formats work and how often to put things out. Real Canva ability. Send us work, not certificates. Clear written English, because our clients will read your captions. Dependability. In this job, posting on time and finishing what you started counts for more than raw talent. You can take feedback and redo a creative two or three times without it becoming a problem. Pursuing or recently finished any degree. A marketing or mass communication background helps but we are not strict about it. Helpful, not compulsory Short video editing for reels. Any time spent around restaurants, bars or hotels. Even a part-time stint at a café counts for something here. Some familiarity with Meta Business Suite, LinkedIn page analytics, or any scheduling tool. Decent phone photography. What you get : ₹12,000 to ₹15,000 a month, plus ₹500 a month towards your internet. Paid leaves, and all national holidays off. Hybrid working, split between our Mumbai office and home. You report into the sales team, which means you hear how restaurants are actually sold to. Most interns do not get anywhere near those conversations. You handle our live accounts. This is not a dummy project that gets thrown away at the end. You pick up how F&B businesses really run: food cost, inventory, margins. That knowledge travels well, whether you stay in hospitality or move into SaaS marketing. A certificate at the end, and a genuine shot at a full-time role if the work has been good.
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