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Summary: Responsible for monitoring and analyzing food and beverage costs, preparing financial reports, conducting inventory audits, and implementing cost control procedures to optimize resource usage. Highlights: 1. Monitor and analyze food and beverage costs 2. Develop and implement cost control procedures 3. Conduct regular audits of inventory and stock levels Responsibilities: Monitor and analyze food and beverage costs. Prepare detailed cost reports and financial statements. Conduct regular audits of inventory and stock levels. Develop and implement cost control procedures. Collaborate with kitchen and service staff to optimize resource usage. Review purchase orders and supplier invoices for accuracy. Ensure compliance with financial regulations and policies. Identify areas of cost reduction and implement savings strategies. Assist in budgeting and forecasting activities. Inventory Management: Tracking stock levels using digital or paper logs to prevent both overstocking and shortages. Stock Control: Receiving, inspecting, and unpacking incoming shipments, as well as arranging goods properly in warehouses or stockrooms. Pay: BD200\.000 \- BD300\.000 per month Work Location: In person
