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Job Description
- Monitor and control all direct variable materials cost, maximize utilization of available resources to obtain the optimal materials consumptions and ensuring the accuracy of allocated and calculated cost of sold items.
- Prepare & Update new products recipes and identify them with related raw materials on the system and POS machines.
- Prepare Variable cost of sales budget (Food, Beverage, Packing, Waste) for the Stores & Central Kitchen.
- Review store recipes cost Vs. actual cost.
- Reports and analyze any changes in the prices and its effect on the cost.
- Review final monthly report for each store and analyze cost variance & deviation.
- Analyze all the data of the deviated restaurants and take the necessary actions.
- Take actions on short and over in all spot checks adhering company’s policy is applied in all criteria’s (cash, food etc.).
- Review the product mix to confirm that all the items have an updated cost & also to ensure that all the items have the right recipe.
- Review and analyze sales/cost- changes effect and impact on monthly basis
- Prepare periodical reports for waste, employee meals and COG variances.
- Inventory count and check for the Central Kitchen.
- Review Cost of Goods Report errors in case any errors in received goods, inventory or waste.
- Prepare transfer entries between Kitchen, Warehouse & Stores.
- Prepare required analysis for over/short premiums.
- Prepare any required related costing reports.
- COG mapping items (update or add new item)
- Running of the COG Mapping items pricing, after the running of the Avg. price (thru the Warehouse)
- Reviewing the Avg. price of all the items, and ensure that any variance in the cost price is justified.
- Reviewing the Ending Inventory & Waste report for all the stores to ensure that all the entered quantities are correct.
- Apply any modification form on the system for any wrong entry.
Job Requirements
- Bachelors Degree in Accounting
