Food & Beverage Cost Controller
Job Details Experience Needed: 3 to 5 years Career Level: Experienced (Non-Manager) Education Level...
الملخص الوظيفي
Job Details
Experience Needed:3 to 5 years
Career Level:Experienced (Non-Manager)
Education Level:Not Specified
Salary:Confidential, Annual Bonus
Job Description
- Monitor and analyze daily food and beverage costs to ensure alignment with budgetary targets.
- Prepare and present regular cost control reports to management, highlighting variances and recommending corrective actions.
- Collaborate with purchasing and culinary teams to optimize inventory levels and minimize waste.
- Conduct regular audits of inventory, invoices, and receiving procedures to ensure accuracy and compliance.
- Develop and implement cost control policies and procedures for food and beverage operations.
- Assist in menu engineering by analyzing item profitability and suggesting pricing adjustments.
- Track and reconcile all food and beverage purchases, transfers, and usage.
- Support month-end closing activities by providing accurate cost data and analysis.
- Train staff on cost control best practices and inventory management systems.
- Stay updated on industry trends and recommend process improvements to enhance operational efficiency.
Job Requirements
- Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.
- 3-5 years of experience in food cost control, preferably within the hospitality or restaurant industry.
- Strong analytical and numerical skills with a keen attention to detail.
- Proficiency in inventory management systems and Microsoft Excel.
- Excellent communication and interpersonal skills for cross-functional collaboration.
- Ability to work independently and manage multiple priorities in a fast-paced environment.
- Solid understanding of food and beverage operations and cost structures.
- Experience with auditing and compliance procedures.
- Demonstrated problem-solving abilities and a proactive approach to process improvement.
- Willingness to work onsite and adapt to flexible schedules as needed.
