Supervision of Receiving Clerk handling of Food and Beverage requisitions preparation of Sales Analysis and Standard Recipe Costing preparation of Cost Reports monitoring and control of non food purchases against budget pre-cost of all restaurant and banquet menu inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items.
To ensure the smooth and efficient operation of Cost Control Store rooms and Receiving and to assist Management in keeping the cost of food beverage and other supplies to the minimum.
Identify optimal cost effective use of the resources and educate the team on the same.
Supervise all operational functions of Cost Controlling such as Checking of KOTs/BOTs and Spot Checks.
Qualifications :
Bachelors degree in Finance Accounting or related field
Strong financial management and accounting skills
Expertise in budgeting forecasting and cost control
Proficiency in Microsoft Excel and financial software
Excellent analytical and problem-solving abilities
Strong communication and interpersonal skills
Experience in the hospitality or restaurant industry
Knowledge of food and beverage industry trends and regulations
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