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Job Description & How to Apply Below
Key Responsibilities
Monitor, analyze, and control all food and beverage costs to ensure they align with budget.
Conduct regular physical inventory counts and reconcile variances.
Collaborate with the Head Chef on menu engineering, costing, and pricing.
Develop and implement effective cost-control procedures for purchasing, receiving, and storing goods.
Prepare regular cost reports for management, highlighting waste, loss, and opportunities for savings.
Work closely with suppliers and the purchasing team to ensure optimal pricing and quality.
Qualifications
Previous experience in a cost control, inventory, or accounting role within the F&B or hospitality industry.
Strong analytical and numerical skills with a high degree of accuracy.
Proficiency in inventory management software and MS Excel.
Excellent attention to detail and organizational skills.
Ability to communicate effectively with the culinary team and management.
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