Support the finance and operations teams with daily cost monitoring, inventory control, and maintaining accurate stock records across all restaurants, catering units, and the central kitchen.
Key Responsibilities
Assist in tracking daily F&B costs and preparing basic variance reports.
Support receiving checks, stock transfers, and daily inventory updates.
Participate in monthly stock counts and help reconcile variances.
Enter invoices, item prices, and stock data accurately into the system.
Conduct basic kitchen/store spot checks for wastage, portioning, and issuing.
Help prepare weekly and monthly cost and inventory reports.
Qualifications & Experience
Diploma or Bachelor's in Accounting, Finance, or Supply Chain (preferred).
1-2 years F&B experience (restaurants, catering, hotel/central kitchen).
Basic knowledge of inventory and food cost control.
Good Excel skills; ERP experience is a plus.
Detail-oriented and willing to learn.
Job Type: Full-time
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