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Metro location and mid-level experience increase candidate competition.
Hospitality-specific menu costing and inventory control moderately reduces cross-industry transferability.
Explicit 4-5 years plus accounting diploma and mandatory Excel/accounting system skills.
Oversee all aspects of Food & Beverage cost control including supervision of receiving clerk, requisition handling, sales analysis, standard recipe costing, and cost reporting.
Manage inventory and par levels for food, beverage, and related store items; perform monthly food, beverage, and storeroom inventory counts to control costs and minimize waste.
Coordinate with internal departments and Accounts for accurate cost submission, perform menu costing/pricing and monitor slow moving/obsolete inventory items.
Diploma in Accounting / Finance or Graduate degree.
Minimum 4-5 years of experience in Food & Beverage cost control or similar role.
Proficiency in MS Excel, Word, PowerPoint, and relevant accounting systems.
Good command of English language (reading, writing, oral).
Experienced in managing end-to-end F&B cost control operations in hospitality environment, including inventory and vendor cost reconciliation.
Strong analytical skills with ability to prepare sales analysis, cost reports, and menu pricing adjustments.
Proven ability to coordinate cross-departmentally and manage team performance to achieve cost efficiency and operational accuracy.