**. Cost Monitoring \& Analysis** * Track daily food and beverage costs, including wastage, transfers, and variances. * Analyze cost of sales (COS) vs revenue and prepare regular cost summaries for management. * Monitor recipe costing and ensure menu pricing aligns with profitability targets. **2\. Inventory \& Stock Control** * Conduct regular stock counts for kitchen, bar, and general supplies. * Reconcile inventory discrepancies and investigate shrinkage or wastage. * Ensure proper storage, issuance, and FIFO procedures. **3\. Procurement \& Supplier Coordination** * Evaluate supplier quotations and negotiate best prices while maintaining quality. * Monitor purchase orders and verify goods received vs invoices. * Maintain approved supplier lists and update cost databases. Job Type: Full\-time