Job Title

Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs.Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks.Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy.Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies.Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage /"dead stock/".Quality Control: Check quality of raw material as per the standard specification of Hotel Industry Key RequirementsQualifications Education: Graduate with , Bachelor’s degree in Hotel Management.Experience: Proven experience in cost control within the hospitality industry.Skills: Strong numerical, analytical, and MS Excel skills.Systems: Proficiency in Inventory Management software and POS systems. Key MetricsCost Variance Analysis: Monitoring the difference between budgeted and actual consumption.Inventory Turnover: Ensuring efficient stock usage and preventing overstocking.Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.