F&B Cost Controls Executive

Job description

Job Description Key Responsibilities: Oversee the procurement, storage, and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage. Analyze the hotel costs on a regular basis, including ingredient costs, portion sizes, menu prices, and sales trends, to identify variances and opportunities for cost optimization. Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction…

Required skills

optimization sales food team trends procurement guest hotel inventory profitability beverage menu storage managers culinary opportunities satisfaction cost waste costs ingredient issuance prices menus variances portion minimizing spoilage sizes

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