Responsibilities:

1. Cost Monitoring & Analysis:
• Monitor daily food & beverage costs across all outlets.
• Analyze cost variances and identify discrepancies.
• Prepare daily, weekly, and monthly cost
reports.
• Ensure proper cost allocation for each restaurant and nightlife venue.
2. Inventory Control:
• Supervise inventory processes including receiving, storing, issuing, and stocktaking.
• Conduct regular physical inventory counts (daily spot checks & monthly full counts).
• Investigate and resolve inventory variances, Ensure proper stock rotation (FIFO) and minimize wastage.
3. Purchasing & Receiving Control:
• Verify all purchase orders, invoices, and delivery notes.
• Ensure goods received match quality and quantity standards.
• Coordinate with procurement and suppliers for discrepancies.
• Monitor price fluctuations and recommend cost-saving opportunities.
4. Menu Costing & Profitability:
• Review and update menu costing for all restaurants and bars.
• Analyze recipe costs and suggest pricing
strategies.
• Work closely with chefs and bar managers to control portion sizes and minimize waste.
5. Team Supervision:
• Supervise cost control staff (storekeepers, receiving clerks, etc.).
• Provide training on inventory systems and procedures.
• Ensure team adherence to operational
standards.

Requirements:

• 4-6 years of experience in Luxury Restaurants or Hotels is a Must.
• Experience in multi-outlet operations is a strong advantage.
• Advanced knowledge of cost controller systems and inventory software is a Must.
• Strong leadership and supervisory skills.
• High integrity and accountability.
• Fast-paced and dynamic environment requiring high adaptability.