SCOPE: Responsible for monitoring, analysing, and controlling food, beverage, and operational costs to ensure profitability and compliance with hotel policies. To support management by providing accurate cost analysis, variance reports, and inventory control.

Responsibilities:-

• Controls food, beverage and operational costs through accurate monitoring, analysis, and reporting.

• Monitor food, beverage, and operational costs.
• Conduct regular inventory checks and stock reconciliations.
• Analyze cost variances and report to management.
• Work closely with kitchen, stores, and purchasing departments.

Key Responsibilities

• Monitor and control food, beverage, and operational costs
• Calculate daily, weekly, and monthly cost percentages
• Analyse cost variances and report discrepancies to management
• Ensure proper pricing, recipes, and portion control are followed
• Review purchase orders, receiving reports, and supplier invoices
• Verify cost accuracy in the accounting and inventory systems
• Prepare cost control reports for management review
• Coordinate with Purchasing, F&B, Stores, and Kitchen departments
• Ensure compliance with hotel internal control procedures

Inventory & Stock Control Duties

• Conduct regular stock takes (daily, weekly, monthly)
• Monitor inventory levels and slow-moving items
• Reconcile physical stock with system records
• Investigate and report inventory discrepancies and wastage
• Ensure proper storage, labelling, and FIFO practices

Financial & Reporting Duties

• Assist in menu costing and price adjustments
• Support budget preparation and forecasting
• Provide cost analysis for promotions and special events
• Assist in month-end closing related to cost and inventory
• Support internal and external audits

 Financial & Administration

• Prepare cost reports for management.
• Calculate food cost percentages and profitability margins.
• Monitor inventory valuation.