Job Description

Cost Control and Budgeting:

• Develop and implement cost control procedures for food and beverage operations.
• Monitor daily, weekly, and monthly expenditures to ensure adherence to budgets.
• Assist in the preparation of financial forecasts and annual budgets.
• Analyze financial reports and identify opportunities to reduce costs without compromising quality.

Inventory Management:

• Oversee inventory control procedures, including receiving, storage, and issuance of food and beverage supplies.
• Conduct regular inventory audits to ensure accuracy and prevent theft, loss, or waste.
• Establish and maintain par levels for food and beverage stock.
• Work closely with procurement to ensure the availability of quality ingredients at the best possible cost.

Menu Pricing and Analysis:

• Collaborate with the kitchen and bar teams to determine appropriate pricing for menu items.
• Perform cost analysis for recipes and provide recommendations for menu adjustments.
• Monitor the profitability of individual menu items and suggest optimization strategies.

Operational Oversight:

• Ensure compliance with health, safety, and hygiene standards in all food and beverage operations.
• Review and validate supplier invoices and payments related to food and beverage purchases.
• Support the management team with insights into cost-saving opportunities and operational efficiencies.

Reporting and Communication:

• Prepare detailed reports on food and beverage costs, inventory levels, and variances.
• Communicate financial data and performance insights to management and stakeholders.
• Provide training and support to staff on cost control measures and inventory practices.

Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?50,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid time off
• Provident Fund

Schedule:

• Day shift
• Morning shift

Supplemental Pay:

• Yearly bonus

Experience:

• Catering / Hotel: 2 years (Required)

Work Location: In person