Primary Duties & responsibilities include but not limited to:

Cost Analysis & Menu Engineering:

· Conduct regular cost analyses on food and beverage products.

· Identify cost-saving opportunities and implement strategies to improve overall cost efficiency.

· Use data-driven insights to make recommendations on pricing adjustments, portion sizes, and menu changes to maximize profitability.

Recipe Costing & Variance Analysis:

· Conduct detailed cost analyses for recipes, taking into account the cost of each ingredient and associated overheads.

· Regularly review and update recipe costs based on fluctuations in ingredient prices and other factors.

· Monitor and analyze variances between expected and actual costs.

· Investigate and report on any discrepancies, identifying the root causes and implementing corrective actions.

· Use POS reports to cross-reference sales data with inventory usage and costs.

· Verify that the standard recipes are up-to-date and accurately reflect current ingredient costs and portion sizes. Make adjustments as needed.

Waste Management:

· Implement strategies to minimize food and beverage waste.

· Track and analyze wastage patterns, providing recommendations to reduce waste and improve overall efficiency.

Inventory Management:

· Maintain accurate and up-to-date records of inventory levels.

· Implement inventory control measures to minimize waste and ensure proper stock levels.

· Conduct regular stock takes and reconcile variances.

Standard Operating Procedures (SOPs):

· Develop and implement SOPs related to cost control and inventory management.

· Train staff on SOPs and ensure compliance with established procedures.

· Implement strategies to minimize food and beverage waste.

· Track and analyze wastage patterns, providing recommendations to reduce waste and improve overall efficiency.

Reporting:

· Generate regular reports on key performance indicators (KPIs) related to costs.

· Present findings and recommendations to management for strategic decision-making.