nventory Management: Monitor and manage inventory levels of food and beverages, ensuring adequate stock while minimizing waste and pilferage.
Cost Control: Analyze and control food and beverage costs to maximize profitability. Establish and enforce cost control measures and procedures.
Menu Pricing: Develop and implement pricing strategies for menu items based on market trends and cost analysis.
Collaboration: Work closely with the executive chef, bar manager, and restaurant manager to ensure that menu items are priced correctly and that food quality meets customer expectations.
Financial Reporting: Prepare detailed financial reports and analyses for management review, including variance analysis for food and beverage costs.
Supplier Relations: Collaborate with suppliers to negotiate pricing and maintain strong relationships, ensuring quality and compliance with health and safety regulations.
Audits and Compliance: Conduct regular audits and reconciliations of inventory records to ensure compliance with company policies and regulations.