Record & Monitoring 

Review, record and control all inbound and outbound material transactions in/out of all inventory locations (stores & warehouses) 

Review supplier goods receiving notes and match it to internal records.  

Analyze and monitor daily DMC & stock levels at stores 

Inventory Control 

Conduct regular store audit visits "Material & Cash Spot Check“  

Conduct regular analysis of F&B costs. 

Generate detailed reports on cost variances (Budget vs Actual) and (Actual vs Standard)  

Reporting & Analysis 

Provide insights and recommendations based on cost analysis 

Implement and maintain effective inventory management procedures. 

Menu Costing 

Collaborate with chefs and menu planners to cost out menu items. 

Regularly review and update menu costs based on ingredient prices. 

Analyze menu engineering data to maximize profitability.