Background
This role is crucial for managing and optimizing costs within the hospitality sector.
Responsibilities
Analyze food, beverage, and operational costs to identify savings.
Conduct daily/monthly stocktakes of inventory (F&B, linens, amenities).
Compare actual costs against budgeted costs and report variances.
Implement portion control and waste reduction strategies.
Audit purchase requests and receiving procedures to prevent theft.
Qualifications
Experience in cost control, preferably in the hospitality industry.
Strong analytical and problem-solving skills.
Proficiency in inventory management and cost analysis.
How to Apply
Apply by emailing: eliveogen@gmail.com
