Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs.
- Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks.
- Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy.
- Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies.
- Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage dead stock.
- Quality Control: Check quality of raw material as per the standard specification of Hotel Industry Key Requirements
Qualifications
- Education: Graduate with B.com, Bachelor's degree in Hotel Management.
- Experience: Proven experience in cost control within the hospitality industry.
- Skills: Strong numerical, analytical, and MS Excel skills.
- Systems: Proficiency in Inventory Management software and POS systems. Key Metrics
- Cost Variance Analysis: Monitoring the difference between budgeted and actual consumption.
- Inventory Turnover: Ensuring efficient stock usage and preventing overstocking.
- Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.
