The Cost Control Executive monitors, analyzes, and manages all food and beverage expenses across hotel outlets. This role ensures stock accuracy, minimizes waste, prevents leakage, and enforces purchasing and inventory controls to maximize profit margins.
Cost Analysis & Reporting: Calculate daily F&B cost ratios, prepare monthly cost reports, analyze variances against budgets, and flag high-cost menu items.
Inventory Management: Conduct monthly physical stock counts, reconcile inventory with POS/ERP systems, and investigate discrepancies in food, beverage, and OS&E stock.
Purchasing & Receiving Control: Audit daily market lists, verify receiving reports against purchase orders, and inspect delivered items for quality, yield, and pricing compliance.
Menu Engineering & Standard Recipes: Collaborate with Executive Chefs and Bar Managers to calculate standard recipe costs, update menu pricing, and perform yield testing.
Waste & Waste Control: Monitor waste logs, spoilage, void reports, complimentary items, and staff meal allocations to eliminate shrinkage.
