across restaurants, lounges, cafes and central kitchen operations.
The ideal candidate has hands-on experience with
recipe costing, consumption analysis, variance reports, and menu engineering
, working closely with finance, procurement, chefs, and operations teams.
Key Responsibilities
Monitor and control
food & beverage cost percentages
across outlets
Maintain and update
recipe costing sheets
and standard yield calculations
Conduct regular
stock audits
with storekeepers and operations teams
Analyze variances between
theoretical vs. actual consumption
Track wastage, spoilage, transfers, and staff meals
Implement cost-control procedures for purchasing and inventory
Review supplier pricing with procurement team
Support
menu pricing and menu engineering analysis
Prepare daily/weekly/monthly cost reports for management
Coordinate with finance for inventory valuation and closing
Ensure compliance with
HACCP and internal control procedures
Requirements
Bachelor's Degree in Accounting, Finance, or related field
Minimum 3 years experience in F&B cost control
(restaurant, hotel, catering, central kitchen)
Strong knowledge of food costing, yield and recipe management
Hands-on experience with:
POS back-office systems
Inventory management software
Excel / Power BI (advantage)
Strong analytical skills and attention to detail
Ability to work closely with chefs and operations teams
UAE/GCC experience preferred
Preferred Experience
Multi-outlet restaurant groups
Central production kitchen / catering
Turkish, Japanese, steakhouse or lounge concepts
Experience in