- Manage food and beverage costing, recipe costing, and menu engineering.
- Monitor food costs, beverage costs, COGS, gross profit, and food cost percentages.
- Maintain accurate inventory records and monitor stock consumption.
- Conduct regular stock audits and physical stock verification.
- Analyze stock variances, wastage, and discrepancies, and implement corrective measures.
- Prepare daily, weekly, and monthly MIS reports related to food costs, inventory, and consumption.
- Monitor recipe standardization, portion control, and yield calculations.
- Coordinate with kitchen, purchase, and operations teams to control costs and minimize wastage.
- Track purchase prices and consumption patterns to identify cost-saving opportunities.
- Ensure accurate data entry and reporting through POS and inventory management systems.