Food and Beverage Cost Control Head 51 views

We are looking for a detail-oriented and experienced Food and Beverage Cost Control Head to

join our team. The successful candidate will play a key role in managing and optimizing food

and beverage costs, ensuring profitability while maintaining the highest quality standards within

a fast-paced environment

Responsibilities:

Recipe Management:

•  Develop and maintain standardized recipes for all food and beverage items.
•  Collaborate with chefs and kitchen staff to ensure accurate representation of ingre and portion sizes.
• Update recipes as needed, considering changes in ingredients or processes.

Cost Control:

•  Implement and oversee effective cost control measures for food and beverage items.
• Regularly review and analyze recipe costs, identifying areas for improvement and cost

optimization.

•  Collaborate with the procurement team to monitor and control ingredient costs.

Inventory Management:

• Work closely with the central store and production teams to monitor and control

inventory levels.

•  Implement inventory control procedures to minimize waste and prevent overstocking.
•  Conduct regular audits to ensure accuracy in stock levels.

Standard Operating Procedures (SOPs):

• Establish and enforce standardized procedures for recipe management and cost control.
•  Train kitchen staff and relevant teams on SOPs related to recipe adherence and cost

management.

•  Ensure consistent implementation of SOPs across all locations.

Budgeting and Forecasting:

•  Collaborate with finance teams in the development of annual budgets for food and

beverage costs.

•  Provide input on cost projections and financial planning.
•  Monitor budget performance and implement adjustments as needed.

Reporting and Analysis:

•  Prepare comprehensive reports on food and beverage costs, highlighting key insights and

trends.

•  Provide regular updates to senior management on cost control measures and

achievements. Analyze financial data to identify areas for improvement and efficiency.

Training and Development:

• Conduct training sessions for kitchen staff and relevant teams on cost-conscious

practices.

•  Stay informed about industry trends and share knowledge with team members.
• Foster a culture of cost-consciousness and efficiency across all locations

Required No:2

Term of Employment: Permanent

•  A minimum Advanced Certificate in Food and Beverage Control, Hospitality Management, Business, or a related field.
•  In-depth knowledge of inventory management, recipe control, and budgeting.
•  Strong analytical and problem-solving skills.
•  Excellent communication and leadership abilities.
•  Excellent communication, interpersonal, and leadership skills.
• Ability to multitask, prioritizes, and works in a fast-paced environment.
• Creative thinker with a strategic mindset.

Experiance: At least 2 years of work experience in food and beverage cost control.