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Niche hospitality finance role with metro location and mid-level experience yields moderate competition.
F&B cost control, menu costing, and inventory expertise are highly industry-specific.
Explicit 4-5 years requirement and accounting qualifications create medium strictness.
Supervise Receiving Clerk and manage Food & Beverage requisitions including inventory control, cost reporting, and menu pre-costing.
Ensure cost control by monitoring non-food purchases, preparing sales analysis, and managing minimum/maximum par levels of store items.
Collaborate with hotel departments to optimize resources, handle cost-related accounts, conduct monthly inventories, and support Finance and Management with accurate cost data.
Diploma in Accounting/Finance or Graduate degree.
Minimum 4-5 years of experience in a similar food and beverage cost control role.
Proficiency in MS Excel, Word, PowerPoint, and relevant accounting systems.
Good proficiency in English (reading, writing, oral).
Experienced in operational cost control within food and beverage or hospitality environments with supervisory responsibilities.
Skilled in inventory management, menu costing, and financial reconciliation related to food and beverage costs.
Capable of cross-department coordination and managing resource optimization with finance and operations focus.