Monitor daily food and beverage costs and track variances against budgeted figures.
Conduct regular inventory counts and audits across all F&B and operational departments.
Analyse usage and wastage, identifying cost-saving opportunities without compromising quality.
Review supplier invoices and purchase orders to ensure accurate pricing and quantity control. […]
Prepare and submit accurate cost reports, usage summaries, and margin analyses to management.
Assist in setting up and maintaining standard recipes and portion controls in coordination with the Executive Chef and F&B Manager.
Ensure compliance...