Record & Monitoring
- Review, record and control all inbound and outbound material transactions in/out of all inventory locations (stores & warehouses)
- Review supplier goods receiving notes and match it to internal records.
- Analyze and monitor daily DMC & stock levels at stores
Inventory Control
- Conduct regular store audit visits "Material & Cash Spot Check“
- Conduct regular analysis of F&B costs.
- Generate detailed reports on cost variances (Budget vs Actual) and (Actual vs Standard)
Reporting & Analysis
- Provide insights and recommendations based on cost analysis
- Implement and maintain effective inventory management procedures.
Menu Costing
- Collaborate with chefs and menu planners to cost out menu items.
- Regularly review and update menu costs based on ingredient prices.
- Analyze menu engineering data to maximize profitability.
Bachelor of Accounting/Finance (or any other relevant field)Years of experience: 1 to 3 yearsPreferably holds other functional qualifications: FMVA, CM