•Cost preparation for recipes and menus prepared by the Executive Chef and suggest the selling price
•Monitor cost to ensure that actual is in line with the budget
•Understand expense accounts and cost centers
•Analyze cost variances and identify areas of overspending or inefficiencies
•Evaluate spending practices and identify opportunities for cost savings
•Ensure that procurement and spending comply with internal policies and approved budgets
•Address cost-related queries and resolve discrepancies
•Develop and enforce cost control procedures and guidelines.
•Monitor changes in market conditions that could impact costs, such as fluctuations in material or labor prices
•Compare purchase orders, prices, terms of payment and other charges
•Spot check all departments to ensure adherence in company rules and policies.
•Monitor of inventory and stock control.
•Check and submit the inventory report for the month
•Review and Submit staff meal consumption report to Finance Manager for cost allocation
•Review and Submit F&B consumption for marketi presentation report to Finance Manager
•Review and submit wastage report to Finance Manager
•Maintain and improve internal controls to prevent errors and fraud
•Perform any other tasks as required and assigned by the Finance Manager
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