Key Responsibilities:
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.
Valuable analytical and communication skills.