Responsibilities

• Monitor food and beverage costs regularly and recommend actions to reduce expenses without compromising quality.
• Prepare daily, weekly, and monthly cost reports to support decision-making.
• Conduct variance analysis between budgeted and actual costs, identifying trends and irregularities.
• Oversee the tracking, valuation, and reconciliation of inventory (food, beverages, and operational supplies).
• Perform regular physical inventory checks and ensure accurate stock levels are maintained.
• Implement and maintain inventory control systems to prevent wastage, pilferage, and overstocking.
• Identify and implement cost-saving measures across the food and beverage departments.
• Assist in developing and enforcing Standard Operating Procedures (SOPs) for portioning, waste management, and other operational practices.
• Ensure adherence to company policies and local regulations regarding food safe...