https://bayt.page.link/v1TUmrkCw1dqRip19

Inventory And Cost Controller

Yesterday 2025/04/14

Full Time Employee

50-99 Employees · Accounting - Catering, Food Service, & Restaurant

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Cost preparation for recipes and menus prepared by the Executive Chef and suggest the selling price
Monitor cost to ensure that actual is in line with the budget
Understand expense accounts and cost centers
Analyze cost variances and identify areas of overspending or inefficiencies
Evaluate spending practices and identify opportunities for cost savings
Ensure that procurement and spending comply with internal policies and approved budgets
Address cost-related queries and resolve discrepancies
Develop and enforce cost control procedures and guidelines.
Monitor changes in market conditions that could impact costs, such as fluctuations in material or labor prices
Compare purchase orders, prices, terms of payment and other charges
Spot check all departments to ensure adherence in company rules and policies.
Monitor of inventory and stock control.
Check and submit the inventory report for the month
Review and Submit staff meal consumption report to Finance Manager for cost allocation
Review and Submit F&B consumption for marketing/customers presentation report to Finance Manager
Review and submit wastage report to Finance Manager
Maintain and improve internal controls to prevent errors and fraud

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