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Niche hospitality cost-control role with metro location, limiting broad applicant competition.
Highly hospitality-specific skills like menu costing and par-level inventory management reduce cross-industry transferability.
Requires finance/accounting degree and hospitality cost-control skills but lacks explicit years or certifications.
Supervise receiving clerk and manage food and beverage requisitions, including inventory control to maintain minimum and maximum par levels.
Prepare sales analysis, standard recipe costing, cost reports, and pre-cost all restaurant and banquet menus to minimize food, beverage, and supply costs.
Coordinate across departments to ensure smooth cost control operations and assist finance management with reporting and budget adherence.
Any degree in Finance or Accounting.
Experience Required: Not explicitly mentioned in the JD.
Knowledge of inventory and cost control processes for food and beverage.
Not explicitly mentioned: Notice period or location constraints.
Experienced in food and beverage cost control with hands-on operational management of inventory and budgeting.
Strong coordination skills to work seamlessly with multiple departments and assist senior management with financial reporting.
Capable of analyzing cost data and making recommendations to optimize supply expenses and menu pricing.