Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs. Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks. Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy. Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies. Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage dead stock. Quality Control: Check quality of raw material as per the standard specification of Hotel Industry Key Requirements Qualifications Education: Graduate with B.com, Bachelor's degree in Hotel Management. Experience: Proven experience in cost control within the hospitality industry. Skills: Strong numerical, analytical, and MS Excel skills. Systems: Proficiency in Inventory Management software and POS systems. Key Metrics Cost Variance Analysis: Monitoring the difference between budgeted and actual consumption. Inventory Turnover: Ensuring efficient stock usage and preventing overstocking. Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.