China Gate Restaurant - Head - F&B Cost Controller

F&B Cost Controller Head

A Food and Beverage (F&B) Cost Controller Head is responsible for managing and optimizing all costs related to food and beverage operations within a hospitality setting. This includes monitoring inventory, tracking costs, implementing strategies to reduce waste, and ensuring profitability. They analyze financial data, prepare reports, and collaborate with various teams to maintain quality and control expenses.

Key Responsibilities:

Inventory Management:

- Oversee and control food and beverage inventory levels, including receiving, storage, and usage.

Cost Control:

- Monitor and analyze food and beverage costs, identify areas for potential savings, and implement cost-saving measures.

Waste Reduction:

- Develop and implement strategies to minimize food and beverage waste, ensuring efficient use of resources.

Financial Reporting:

- Prepare and analyze financial reports, including budgets, forecasts, and variance analysis, to track performance and identify areas for improvement.

Menu Pricing:

- Collaborate with chefs and management to establish appropriate menu pricing strategies based on cost analysis.

Purchasing and Procurement:

- Oversee the purchasing and procurement process for food and beverage items, ensuring quality and cost-effectiveness.

Compliance:

- Ensure compliance with all relevant financial regulations, health and safety standards, and company policies.

Team Collaboration:

- Work closely with other departments, including kitchen, purchasing, and management, to achieve financial goals and maintain operational efficiency.

System Management:

- Utilize and manage relevant software systems for inventory tracking, cost analysis, and financial reporting.

Training and Development:

- Provide guidance and training to staff on cost control procedures and best practices.

Data Analysis:

- Analyze financial data to identify trends, variances, and opportunities for cost reduction and revenue enhancement.

Reporting:

- Prepare and present financial reports and analysis to senior management.

Skills and Qualifications:

- Bachelor's degree in finance, accounting, or a related field.

- Proven experience in food and beverage cost control, preferably in a hospitality setting.

- Strong analytical and problem-solving skills.

- Proficiency in using relevant software and systems.

- Excellent communication and interpersonal skills.

- Ability to work independently and as part of a team.

- Knowledge of relevant regulations and best practices.