- Monitor and control food & beverage costs across outlets.
- Conduct recipe costing and menu engineering.
- Analyse daily, weekly, and monthly cost reports.
- Track inventory, stock movement, and variances.
- Perform regular stock audits and physical inventory counts.
- Reconcile purchases, issues, transfers, and consumption.
- Coordinate with the Purchase, Production, and Operations teams.
- Minimise wastage and ensure proper portion control.
- Maintain cost control reports and MIS.
- Ensure compliance with company SOPs and food safety standards.
Requirements:
- Bachelor's degree in Hospitality, Commerce, Finance, or a related field.
- 1–5 years of experience in F&B; Cost Control, preferably in hospitality, restaurants, cafés, or QSR.
- Robust knowledge of inventory management and recipe costing.
- Proficiency in MS Excel; ERP/POS knowledge is an advantage.
- Good analytical and communication skills.