Key Responsibilities:
- Oversee the procurement storage and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
- Analyze the hotel costs on a regular basis including ingredient costs portion sizes menu prices and sales trends to identify variances and opportunities for cost optimization.
- Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction taking into account ingredient costs pricing strategies and menu engineering principles.
- Establish and enforce internal controls and procedures for food and beverage procurement storage and disbursement to prevent theft shrinkage and unauthorized use of inventory.
- Identify opportunities for costsaving initiatives such as portion control measures inventory optimization waste reduction strategies and energysaving practices to improve profitability.
Qualifications :
- Bachelors degree in Hospitality Management Finance Accounting or related field; Certified Hospitality Accountant Executive (CHAE) certification preferred.
- Minimum of 1 year of experience in a similar role preferably in the hospitality industry with a focus on food and beverage cost control.
- Strong analytical skills with the ability to interpret financial data analyze cost variances and develop actionable insights.
- Proficiency in inventory management systems financial software and Microsoft Excel.
- Excellent communication and interpersonal skills with the ability to collaborate effectively with crossfunctional teams.
- Detailoriented with a strong focus on accuracy and precision in financial calculations and reporting.
Additional Information :
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
Remote Work :
No
Employment Type :
Fulltime