About the Role
Job Description
Requir...
Key Responsibilities:
Monitor and analyze daily operational costs and variances
Control inventory for F&B and hotel supplies; conduct stock counts
Verify POs, GRNs, and supplier invoices
Coordinate with F&B, Chef, and Procurement on recipe costing and menu profitability
Monitor and analyze daily operational costs and variances
Control inventory for F&B and hotel supplies; conduct stock counts
Verify POs, GRNs, and supplier invoices
Coordinate with F&B, Chef, and Procurement on recipe costing and menu profitability
Requirements
Requirements:
Bachelor’s degree in Finance / Accounting / Hospitality or related field
Minimum 5 years’ experience in hospitality cost control (5-star hotel preferred)
Strong knowledge of F&B costing and inventory control
Proficiency in Excel and hotel systems (Sun System, Opera, Micros, MC, etc.)
Bachelor’s degree in Finance / Accounting / Hospitality or related field
Minimum 5 years’ experience in hospitality cost control (5-star hotel preferred)
Strong knowledge of F&B costing and inventory control
Proficiency in Excel and hotel systems (Sun System, Opera, Micros, MC, etc.)
Requir...
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