Analyze food and beverage costs, including purchasing and inventory, to identify trends and variances
Prepare weekly and monthly financial reports that detail F&B performance, including profit margins and cost trends
Oversee inventory controls, including regular stock counts and reconciliation of inventory levels in F&B outlets.
Implement effective inventory management practices to minimize waste and optimize stock levels
Develop and enforce policies and procedures for cost control in the F&B department, including butcher tests, yield test, purchasing and menu pricing strategies, etc
Collaborate with kitchen and service teams to analyze menu costs and recommend pricing adjustments to achieve desired profit margins
Requirements
University graduate or above in Business Administration, Finance or related disciplines
Minimum 3 years of experience in cost control or financial analysis, preferably in the hospitality or F&B sector
Strong analytical skills with the ability to interpret financial data and trends
Good interpersonal communication skills
Good command of both written and spoken English and Chinese
Detail-oriented with strong organizational and time management skills
Expected salary:
Location: Hong Kong
Job date: Sat, 24 May 2025 22:04:48 GMT
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