Cost Control Officer

Key Responsibilities:

Cost Management:

• Monitor and control food and beverage costs on a regular basis.
• Analyze variances in actual vs. budgeted costs and propose corrective actions.
• Maintain recipes and portion standards to ensure accurate costing.

Inventory Control:

• Conduct regular stock counts and reconcile with the inventory system.
• Ensure that all inventory movements (e.g., purchases, consumption, wastage) are tracked and recorded accurately.
• Minimize inventory losses through proper stock rotation (FIFO) and storage techniques.

Reporting and Analysis:

• Prepare daily, weekly, and monthly cost reports and provide detailed analysis to management.
• Track kitchen, bar and boutiques waste to identify areas for improvement.
• Provide accurate cost estimates for new menu items.

Collaboration:

• Work closely with the Executive Chef, Procurement Manager, and Operations team to monitor and optimize costs.
• Ensure procurement aligns with quality standards and budget constraints.
• Collaborate with the finance team for financial reporting and audits.

Policy Compliance:

• Enforce adherence to Beit Kanz's cost control policies and standard operating procedures.
• Identify and mitigate any irregularities in purchasing, inventory, or cost management processes.

Qualifications:

• Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• Minimum of 2-3 years of experience in cost control, preferably in F&B or hospitality.
• Proficiency in inventory management software.
• Strong analytical and problem-solving skills.
• Excellent communication and organizational skills.