Monitor and analyse all costs related to food, beverages, supplies, and other operational expenses.
Identify areas of cost overruns or inefficiencies and recommend corrective actions.
Prepare regular cost reports, including cost and inventory variance analysis and comparisons against budgeted targets.
Provide accurate and timely financial data to management for informed decision-making.
Develop and implement inventory control procedures to track and maintain optimal inventory levels.
Conduct regular inventory audits to ensure accuracy and minimise stock discrepancies.
Coordinate with kitchen and procurement teams to optimize stock rotation and minimize wastage.
Monitor wastage levels to find the reason and reduce the same.
Recommend and implement measures to reduce food and beverage costs, such as portion control and recipe standardization and SOPs.
Identify opportunities to streamline processes and eliminate unnecessary expenses.
Keep up to date with industry trends and best practices in cost control.
Monitor pricing and negotiate with suppliers to ensure competitive rates and quality products.
Track actual financial performance against budgeted targets, identifying deviations and proposing corrective actions.
Collaborate with the operations team to analyse sales data and identify opportunities for cost optimisation.
Liaise with the procurement team to evaluate supplier contracts and negotiate favourable terms.
Train and educate staff on cost control procedures and best practices.
