Monitor and control food, beverage, inventory, recipe, wastage, and operational costs to protect profitability and ensure strong financial discipline across F&B operations.KEY RESPONSIBILITIESCost Monitoring• Calculate and analyze food cost, beverage cost, packaging cost, wastage, consumption, and cost of sales.• Prepare daily, weekly, and monthly cost reports with clear variance explanations and corrective actions.Inventory Control• Supervise stock counts, spot checks, inventory reconciliations, transfers, returns, and expiry monitoring.• Investigate variances between system stock, physical stock, purchases, sales, and production usage.Recipe & Menu Costing• Maintain standard recipes, portion costs, menu costing sheets, and selling price recommendations.• Review menu profitability and highlight low-margin, high-wastage, or slow-moving items.Controls & Compliance• Audit receiving, issuing, storage, wastage, staff meals, complimentary items, and approval processes.• Implement controls to reduce leakage, theft, over-portioning, incorrect posting, and unauthorized adjustments.Coordination• Work with chefs, procurement, stores, accounting, and operations to improve cost performance.• Support budgeting, forecasting, supplier price analysis, and management decision-making.RequirementsEducation & CertificationsBachelor degree or diploma in Accounting, Finance, Hospitality, Cost Control, or related field.Experience3-5 years in F&B cost control, preferably in restaurants, cafes, hotels, or catering operations.Technical CompetenciesInventory systems, POS, recipe costing, Excel, stock audits, variance analysis, menu engineering, purchasing controls.Behavioral CompetenciesAnalytical thinking, firmness, integrity, accuracy, investigation skills, communication, follow-up, cost discipline.
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