F&b Cost Controller
2 weeks ago
**Inventory Management**:
Job Summary:
The Cost Controller in the Food & Beverage department is responsible for monitoring and controlling food and beverage costs, ensuring accurate inventory management, and providing detailed financial reports to aid in decision-making and budgeting. The role requires close collaboration with kitchen staff, procurement, and management to optimize profitability while maintaining quality standards.
Key Responsibilities:
- Conduct regular physical inventories of food and beverage items.
- Maintain accurate records of inventory levels and ensure proper storage to minimize waste and spoilage.
**Cost Analysis**:
- Analyze food and beverage cost reports to identify trends, variances, and opportunities for cost savings.
- Prepare detailed cost reports and present findings to management.
**Budgeting and Forecasting**:
- Assist in the preparation of annual budgets and monthly forecasts for the F&B department.
- Monitor actual expenses against budgeted figures and provide explanations for variances.
**Purchasing and Procurement**:
- Review purchase orders and ensure that all purchases are within budget and meet quality standards.
- Negotiate with suppliers to secure the best prices and terms.
**Menu Engineering**:
- Work with chefs and F&B managers to develop cost-effective menu items.
- Calculate the cost of each menu item and recommend pricing strategies to achieve target profit margins.
**Waste Management**:
- Implement and monitor waste reduction programs.
- Analyze waste reports and provide recommendations for minimizing waste.
**Compliance and Controls**:
- Ensure compliance with financial regulations and internal control procedures.
- Conduct regular audits to ensure adherence to policies and procedures.
**Reporting**:
- Prepare and distribute daily, weekly, and monthly cost reports.
- Provide insights and recommendations based on financial analysis to improve operational efficiency.
**Training and Development**:
- Train kitchen and service staff on cost control procedures and best practices.
- Promote awareness of cost-saving initiatives among staff.
**Collaboration**:
- Work closely with the F&B Manager and Executive Chef to achieve financial goals.
- Participate in management meetings to discuss financial performance and operational strategies.
Skills and Qualifications:
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- Proven experience in cost control, preferably in the hospitality industry.
- Strong analytical and problem-solving skills.
- Proficiency in financial software and Microsoft Office, especially Excel.
- Excellent communication and interpersonal skills.
- Detail-oriented with strong organizational abilities.
- Ability to work under pressure and meet deadlines.
Pay: RM2,000.00 - RM3,000.00 per month
**Benefits**:
- Additional leave
- Dental insurance
- Flexible schedule
- Health insurance
- Maternity leave
- Meal allowance
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Fixed shift
Supplemental pay types:
- Performance bonus
**Education**:
- Diploma/Advanced Diploma (preferred)
**Experience**:
- Budget Control: 3 years (preferred)
- F&B Management: 3 years (preferred)
License/Certification:
- Food Handling (preferred)
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