Monitor and control food, beverage, inventory, recipe, wastage, and operational costs to protect profitability and ensure strong financial discipline across F&B operations.

KEY RESPONSIBILITIES

Cost Monitoring

• Calculate and analyze food cost, beverage cost, packaging cost, wastage, consumption, and cost of sales.

• Prepare daily, weekly, and monthly cost reports with clear variance explanations and corrective actions.

Inventory Control

• Supervise stock counts, spot checks, inventory reconciliations, transfers, returns, and expiry monitoring.

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