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Job Description
- Monitor and analyze all F&B costs to ensure alignment with budgetary targets and company objectives.
- Develop, implement, and maintain cost control systems and procedures for food and beverage operations.
- Prepare detailed cost reports, variance analyses, and recommendations for cost optimization.
- Collaborate with procurement, kitchen, and finance teams to track inventory usage and minimize waste.
- Conduct regular audits of inventory, invoices, and supplier contracts to ensure accuracy and compliance.
- Support menu engineering by evaluating recipe costs and suggesting pricing strategies.
- Identify cost-saving opportunities and process improvements across F&B operations.
- Assist in forecasting, budgeting, and financial planning for F&B departments.
- Ensure adherence to company policies, industry standards, and regulatory requirements related to cost control.
- Train and mentor junior staff on cost control best practices and systems.
Job Requirements
- Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.
- 3-5 years of proven experience in cost control within the food and beverage industry.
- Strong analytical skills with the ability to interpret complex financial data.
- Proficiency in cost control software and MS Office applications, especially Excel.
- Excellent communication and interpersonal skills for cross-functional collaboration.
- Detail-oriented with a high level of accuracy in reporting and analysis.
- Ability to work independently and manage multiple priorities in a fast-paced environment.
- Solid understanding of F&B operations, procurement, and inventory management.
- Experience with ERP systems or restaurant management software is a plus.
- Strong problem-solving skills and a proactive approach to identifying and resolving issues.
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