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F&B Cost Control

Panna Hospitality Group

Actively hiring 5h ago

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Job Description

  • Lead all F&B cost control, inventory, and operating supplies activities, and develop and maintain cost control policies and internal controls.
  • Prepare daily to annual cost analysis reports, identify variances against budget and forecasts, and provide recommendations to senior management.
  • Oversee inventory audits and the monthly stock-take, as well as the receiving, storekeeping, and issuing functions.
  • Establish standard costing models for menus, ensuring proper pricing, portion control, and waste management.
  • Collaborate with the Executive Chef, Purchasing Manager, and department heads; review and approve purchase orders, invoices, and receiving reports.
  • Coach and supervise the cost control team and ensure full compliance with internal controls and audit standards.

Requirements

  • Bachelor’s degree in Accounting, Finance, F&B Management, or a related field.
  • Minimum 5 years of experience in cost control or finance, with proven leadership, preferably in restaurant or high-end hospitality environments.
  • Strong knowledge of restaurant financial and inventory systems, POS systems (ESB), advanced Microsoft Excel, and financial reporting software.
  • Solid understanding of F&B operations, cost calculation, material control, budgeting, forecasting, and internal controls.
  • Strong analytical, organizational, leadership, and communication skills with attention to detail.
  • Able to work under pressure with high integrity, ownership, and accountability.

Key Performance Indicators (KPI)

  • F&B cost percentages maintained within budgeted targets.
  • Accuracy and timeliness of inventory and cost reports.
  • Minimized variance between actual and standard costs.
  • Reduction in wastage and inventory loss.
  • Team performance and adherence to cost control procedures.
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About Panna Hospitality Group
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Panna Hospitality Group

Industry
general
Location
Jakarta Utara, Indonesia
Company Size
employees