- Cost Analysis and Reporting:
- Develop and maintain accurate cost tracking systems for food, beverage, labor, and other operational expenses.
- Prepare regular cost reports, analyzing variances and identifying trends.
- Conduct detailed cost analysis of menus, recipes, and purchasing practices.
- Forecast future costs based on historical data, market trends, and business plans.
- Inventory Management:
- Oversee inventory control procedures to minimize waste, spoilage, and theft.
- Conduct regular stock audits and reconciliations.
- Establish par levels for inventory items to ensure optimal stock levels.
- Negotiate with suppliers to obtain the best possible pricing and terms.
- Budgeting and Forecasting:
- Assist in the development of annual budgets and monthly forecasts.
- Monitor budget performance and identify areas for cost reduction.
- Provide financial insights and recommendations to management.
- Menu Engineering:
- Analyze menu profitability and recommend pricing strategies.
- Collaborate with the culinary team to develop cost-effective recipes.
- Monitor food costs and adjust menu items as needed.
- Compliance and Internal Controls:
- Ensure compliance with all relevant accounting standards and regulations.
- Implement and maintain strong internal controls to safeguard company assets.
- Participate in internal and external audits.
Bachelor's degree in Accounting, Finance, Business Administration, or a related field.Minimum 5+ years of proven experience as a Cost Control Manager specifically within the F&B industry.In-depth knowledge of F&B cost accounting principles, inventory management techniques, and menu engineering.Strong analytical, problem-solving, and decision-making skills.Proficiency in accounting software and Microsoft Excel (advanced skills are essential).Excellent communication, interpersonal, and presentation skills.Ability to work independently and as part of a team.Strong attention to detail and accuracy. Knowledge of POS systems and inventory management software is a plus.