Job Description

Job Purpose:

The job purpose is to monitor and control the costs associated with food, beverages, and overall restaurant operations. The role ensures effective cost management practices are in place to maximize profitability while maintaining high-quality service. This includes managing inventory, conducting cost analysis, and implementing waste control initiatives.

Food and Beverage Cost Monitoring:

- Track and analyze all costs related to food, beverages, and other consumables in the restaurant.

- Ensure that food and beverage costs remain within the budget by monitoring consumption, ordering, and wastage.

Menu Costing and Pricing:

- Calculate and monitor the cost of individual items from the menu and ensure that they are priced appropriately to achieve the desired profit margins.

- Collaborate with chefs to adjust recipe costs based on ingredient prices and suggest cost-effective alternatives where necessary.

Inventory Management:

- Conduct regular inventory counts for food, beverages, and supplies to ensure accurate stock levels.

- Maintain detailed records of inventory movements (purchases, transfers, wastage, and sales) to ensure accurate tracking.

- Implement and monitor best practices for stock rotation to minimize waste and spoilage.

Cost Reporting:

- Prepare and distribute daily, weekly, and monthly cost control reports that summarize food and beverage costs, variances, and operational efficiency.

- Provide restaurant management with actionable insights and recommendations for reducing costs while maintaining quality standards.

Budgeting and Forecasting:

- Assist in preparing budgets and cost forecasts for food, beverages, and other restaurant expenses.

- Monitor budget adherence and work with management to adjust operations when costs exceed budgeted levels.

Food Cost Percentage:

- The proportion of food costs relative to sales.

Beverage Cost Percentage:

- The beverage costs as a part of total beverage sales.

Inventory Turnover Rate:

- The efficiency of inventory usage and stock management.

Waste Management and Reduction:

- The effectiveness of waste control initiatives for food and beverages.

Menu Item Profitability:

- The profitability of individual menu items by comparing cost and selling price.

Variance in Inventory:

- Discrepancies between recorded and actual physical inventory.

Adherence to Budget:

- Ensuring operational costs (food, beverage, and labor) remain within the budget.

Supplier Price Accuracy:

- The accuracy of prices charged by suppliers as per agreements.

Cost Reporting Timeliness:

- The accuracy and punctuality of cost control reports submitted.

Job Type: Full-time

Pay: AED3,500.00 per month