Key Responsibilities:
• Monitor and control food & beverage costs across outlets
• Conduct regular inventory audits and track variances
• Analyze wastage and implement cost-control measures
• Ensure adherence to standard recipes and portion control
• Verify GRNs, invoices, and purchase records
• Prepare MIS reports and provide actionable insights
• Work closely with kitchen, operations, and procurement teams
What We’re Looking For:
• 2-4 years of experience in F&B cost control (restaurant/hospitality preferred)
• Strong analytical skills and attention to detail
• Proficiency in MS Excel and inventory systems
• Understanding of menu costing and yield management