Job Description:

• Monitor and control all Food & Beverage and operational costs across hotel departments.
• Conduct regular inventory checks and ensure accurate stock records in the system.
• Analyze daily, weekly, and monthly consumption reports for food, beverage, and general stores.
• Review and verify receiving reports, purchase requisitions, and supplier invoices.
• Track waste, spoilage, and variances to identify cost leakages and opportunities for savings.
• Assist in menu engineering by providing cost per portion and profitability analysis.
• Ensure proper pricing strategies in POS systems and keep recipe costing up to date.
• Coordinate with the purchasing and kitchen teams to ensure proper inventory management.
• Prepare daily, monthly, and ad hoc cost control reports for management.
• Support in budget preparation, forecasting, and financial audits as needed.
• Ensure compliance with internal controls and standard operating procedures.
• Experience with POS and inventory software (e.g., Micros, FMC, Material Control).
• Knowledge of menu engineering, recipe costing, and yield management.
• Familiarity with local purchasing laws and compliance in the hospitality industry.

Desired Skill & Expertise:

• Strong knowledge of cost control procedures in F&B and hotel operations
• Proficient in inventory management and conducting stock audits
• Experience with POS and inventory systems (e.g., Micros, FMC, Material Control)
• Ability to analyze consumption, waste, spoilage, and variance reports
• Skilled in recipe costing, menu engineering, and portion control analysis
• Accuracy in reviewing invoices, purchase orders, and receiving reports
• Understanding of pricing strategies and POS system configuration
• Strong coordination with purchasing, stores, and kitchen teams

APPLY NOW