PURPOSE OF THE ROLE

The General Manager - Costing is a critical strategic leadership position responsible for transforming the costing function from a purely reporting role into the commercial intelligence engine of the organization. This role owns end-to-end food costing, commercial analysis, recipe governance, production planning, and inventory integrity across all 35+ institutional catering sites serving 100,000+ meals daily.

The incumbent will drive profitability through robust cost controls, actionable commercial insights, menu engineering, waste reduction, procurement optimization, and continuous improvement initiatives. The role requires not just reporting numbers but actively shaping commercial decisions, building best-practice systems, leading a high-performing team, and providing executive-level intelligence to support strategic decision-making.

1. KEY RESPONSIBILITIES

2.1 MENU ENGINEERING & RECIPE GOVERNANCE

- Conduct comprehensive profitability analysis on all menus across all sites and product lines
- Identify low-margin recipes and initiate replacement recommendations
- Calculate item-level contribution margins and prepare monthly profitability rankings
- Perform recipe engineering and ingredient substitution analysis
- Establish and enforce cyclic menu policies ensuring optimal recipe rotation
- Monitor seasonal ingredient availability and cost fluctuations
- Lead cross-functional menu review sessions with Corporate Chef, Recipe chef and Executive Chefs
- Develop and maintain menu costing master with real-time ingredient cost updates
- Establish menu change approval workflows
- Monitor compliance to approved menus across all sites

2.2 RECIPE GOVERNANCE & STANDARDIZATION

- Establish and maintain Recipe Bank as single source of truth
- Define recipe template standards with ingredients, quantities, yield %,



costing
- Drive 100% completion of Recipe Bank including costing, yield data, photos
- Conduct quarterly recipe audits to ensure accuracy
- Update all recipes within 7 days of ingredient cost changes
- Establish yield standardization across all sites
- Create standard recipe cards with photo documentation
- Monitor recipe compliance at site level
- Establish escalation protocols for recipes showing poor yield
- Review and approve current recipe development requests

2.3 FOOD COSTING & COST ANALYSIS

- Maintain comprehensive food costing master with accurate standard costs
- Update standard food cost within 24 hours of invoice receipt
- Perform daily food cost % analysis across all sites
- Conduct variance analysis comparing budgeted vs actual food cost
- Identify root causes of food cost variances
- Publish daily High-Value Ingredient Monitoring reports
- Conduct monthly Top Cost Driver analysis
- Benchmark site-wise food cost performance
- Establish food cost targets for each site
- Prepare food cost forecasts for next 3/6/12 months

2.4 PRODUCTION PLANNING & MONITORING

- Establish production planning best practices
- Monitor daily production plans vs actual consumption
- Develop predictive production planning models
- Analyze over-production causes and implement corrective measures
- Analyze under-production causes
- Establish leftover utilization frameworks
- Monitor production efficiency metrics




- Track food waste from production
- Conduct monthly Production Plan Effectiveness analysis
- Partner with Executive Chefs on production scheduling optimization

2.5 INVENTORY MANAGEMENT & CONTROLS

- Establish inventory management policies
- Monitor inventory accuracy across all 35+ sites
- Conduct daily/weekly physical stock verification
- Monitor and analyze inventory variance trends
- Establish inventory threshold policies
- Monitor inventory aging and dead stock
- Conduct quarterly Inventory Accuracy audits
- Monitor stock transfer movements between stores
- Implement cycle counting programs
- Monitor storage conditions and food safety

2.6 WASTE REDUCTION & YIELD OPTIMIZATION

- Establish and maintain ingredient yield data
- Conduct quarterly yield testing
- Monitor actual yields against standard yields daily
- Analyze wastage by category
- Establish waste reduction targets
- Implement waste tracking systems
- Conduct monthly waste analysis reports
- Drive waste reduction initiatives
- Monitor vegetable trim loss separately
- Track and monitor spoilage/expiry losses

1. REPORTING RESPONSIBILITIES

DAILY REPORTS (by 19:00 Hrs) :

- Top 10 High-Value Ingredient Monitoring Report
- Daily Red Flag Dashboard identified from consumption report.
- Daily Production Plan Effectiveness of every site descending order from best to worst with corrective and preventive actions.
- Daily Commercial Risk Dashboard (RAG Status)
- Daily Consumption Variance Alert Report across all the sites with planned vs actual analysis.

WEEKLY REPORTS (by Friday EOD):

- Weekly Food Cost Ranking unit wise ascending order with plan of action for the bottom 15 units.
- Weekly Inventory Accuracy Ranking unit wise from lo

📌 General Manager - Commercial & Food Costing (Gandhinagar)
🏢 Jaiswal Hospitality
📍 Gandhinagar