Duties

• Monitor daily expenses, conduct menu/recipe costing, and perform variance analysis against budgets.
• Oversee routine stock takes for food, and supplies, and reconcile discrepancies.
• Efficiently order stock, verify deliveries for quality and quantity, and ensure proper storage and rotation.
• Conduct spot checks, monitor spoilage, and ensure strict requisition protocols are followed.
• Update Point of Sale (POS) systems, reconcile recipes, and prepare daily and monthly F&B reports for upper management.
• Ensure all storage and preparation areas adhere strictly to health, safety, and food hygiene regulations.

Requirements

• Degree or Diploma in Hospitality Management, Finance, Accounting, or a related field.
• At least 5+ years of operational or cost‑control experience within the hospitality or food service industry.
• Proficiency in financial reporting software, ERP systems, and adva...