Title:  Senior Executive / Executive, F&B Cost Control and Accounting

Job Responsibilities

• Collaborate closely with chefs and operations team to develop and refine recipe costing and conduct yield testing for food and beverage items.
• Assist in the production, analysis, and auditing of stock variance and cost of sales reports to identify trends and areas for improvement.
• Conduct regular audits on costs and inventory counts to ensure accuracy and compliance with established procedures.
• Audit stock levels to ensure optimal levels are maintained for efficient operations.
• Evaluate and analyze raw materials to ensure quality standards are met while optimizing costs.

Job Requirements

• Minimum 2 to 3 years of relevant experience in Food & Beverage cost control, ideally within a diverse operational environment of a large organization.
• Proficiency in working with numeric data and comfortable handling analytical tasks.
• Advanced proficiency in Microsoft Excel, including Pivot tables and Lookup functions.
• Previous experience in menu analysis is a plus.
• Curious and proactive attitude with a strong desire to learn.
• Exceptionally organized with excellent interpersonal, communication, and presentation skills.
• Ability to thrive in a fast-paced environment, work well under pressure, and consistently meet tight deadlines.