- Monitor and analyze daily food and beverage costs
- Conduct regular inventory audits and reconcile discrepancies in stock levels.
- Prepare detailed cost reports and present actionable insights to management.
- Collaborate with purchasing and culinary teams to optimize supplier contracts and pricing.
- Implement and maintain cost control systems and procedures.
- Review and verify invoices, purchase orders, and receiving reports for accuracy.
- Assist in menu engineering by analyzing item profitability and recommending adjustments.
- Support month-end closing processes by providing accurate cost data and analysis.
- Train operational staff on cost control best practices and inventory management.
- Identify areas for process improvement to reduce waste and enhance efficiency.
Minimum of 6 years of experience in food and beverage cost control or a related hospitality finance role.Strong analytical and numerical skills with a keen attention to detail.Proficiency in inventory management systems, Microsoft Excel & ERP.Ability to work independently and collaboratively within a fast-paced environment.Excellent communication and interpersonal skills.Demonstrated ability to manage multiple priorities and meet deadlines.Understanding of food and beverage operations and cost structures.Experience with financial reporting and variance analysis.Strong problem-solving skills and a proactive approach to challenges.Willingness to work onsite as required by the operational needs.