**Job Description:**

The Food Cost Control Manager is responsible for overseeing all aspects of food cost management within the restaurant. This role involves analyzing menu profitability, monitoring food costs, managing vendor relationships, optimizing inventory management, standardizing recipes, and collaborating with management to establish and maintain budgetary targets. The Food Cost Control Manager also plays a key role in staff training, quality control, and menu engineering to ensure the restaurant operates efficiently while delivering high-quality food at competitive prices. This position requires strong analytical skills, attention to detail, negotiation abilities, and a deep understanding of restaurant operations.

1. **Menu Analysis:** Evaluate menu items for profitability, identifying high and low-margin dishes.2. **Cost Monitoring:** Track and analyze food costs, ensuring they align with budgetary constraints and financial goals.3. **Vendor Management:** Negotiate contracts with suppliers to secure competitive pricing and quality ingredients.4. **Inventory Management:** Implement systems for accurate inventory tracking and minimize waste through efficient usage.5. **Recipe Standardization:** Develop and maintain standardized recipes to control portion sizes and optimize ingredient usage.6. **Budgeting:** Collaborate with management to establish food cost budgets and monitor adherence to financial targets.7. **Staff Training:** Provide training to kitchen staff on portion control, waste reduction, and cost-saving techniques.8. **Quality Control:** Ensure food quality standards are maintained while controlling costs, identifying areas for improvement.9. **Reporting:** Generate regular reports on food cost performance, highlighting trends and areas for improvement.10. **Menu Engineering:** Utilize data analysis to strategically adjust menu offerings to maximize profitability.