Your Role and Responsibilities:
As our Food Cost Analyst, you will be the bridge between finance and the kitchen, ensuring efficiency at every level:
- Cost Analysis & Reporting: Analyze ingredient usage and recipe costing to ensure targets are met, comparing actual vs. theoretical food costs to investigate variances.
- Margin Management: Monitor raw material price fluctuations and assess their impact on our margins.
- Inventory & Yield Control: Track inventory levels, wastage, and spoilage while maintaining standard recipes and yield tests.
- Strategic Support: Support menu engineering, pricing recommendations, and cost-saving initiatives.
- Collaboration: Coordinate with procurement on supplier pricing and contracts to ensure we get the best value.
Qualifications:
- Education: Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field.
- Experience: At least 2 years of experience in the Restaurant or Food & Beverage industry, with a proven track record in food costing or F&B finance.
- Technical Skills: Proficient in Microsoft Excel and experienced with inventory or ERP systems.
- Soft Skills: High attention to detail, strong numerical/analytical skills, and excellent communication.
- Bonus: Knowledge of kitchen operations and menu costing is a significant advantage!
