Description:
Responsibilities Monitor daily food and beverage costs and analyze variances against budgets. Calculate recipe costing, menu costing, and standard costing for all products. Conduct cost-benefit analysis for new menu items and promotions. Review and validate purchase prices, supplier invoices, and contracts. Identify cost-saving opportunities without compromising quality. Inventory Management Supervise inventory counts (monthly/quarterly) and reconcile physical stock with system records. Monitor stock levels, wastage, spoilage, and shrinkage. Ensure proper stock …