Inventory Management:
1. Oversee the procurement, storage, and issuance of food and beverage inventory to ensure
adequate stock levels while minimizing waste and spoilage.
2. Conduct regular inventory audits and reconcile discrepancies.
3. Maintain accurate records of inventory levels, purchases, and usage.
4. Ensure defined recipes are being followed in production and deviations, if any are rectified on
immediate basis.
Cost Analysis & Cost saving initiatives:
1. Analyze food and beverage costs on a regular basis, including ingredient costs, portion sizes, menu
prices, and sales trends.
2. Identify variances and opportunities for cost optimization.
3. Provide insights and recommendations to the management team for improving profitability.
4. Ensure consumption is in line with revenue.
Menu Engineering:
1. Collaborate with the culinary team and category teams to develop menus that balance profitability
with guest satisfaction.
2. Identify opportunities for cost-saving initiatives, such as portion control measures, inventory
optimization, waste reduction strategies, and energy-saving practices.
3. Consider ingredient costs, pricing strategies, and menu engineering principles.
4. Analyze the profitability of menu items and suggest modifications as needed.
Vendor Management:
1. Identification of new vendors when expanding to a new city.
2. Negotiate favorable terms with suppliers and vendors to secure competitive pricing, quality
products, and timely deliveries.
3. Maintain strong vendor relationships and evaluate vendor performance.
4. Work on alternate vendors for critical materials and keep a repository ready for all locations.
5. Ensure compliance with quality standards and food safety regulations.
Internal Controls:
1. Establish and enforce internal controls and procedures for food and beverage procurement,
storage, and disbursement.
2. Prevent theft, shrinkage, and unauthorized use of inventory.
3. Conduct regular audits to ensure compliance with policies and procedures.
Reporting and Analysis:
1. Prepare regular reports and analysis on food and beverage costs, inventory levels, sales
performance, and profitability metrics.
2. Present findings to management for decision-making.
3. Develop and maintain dashboards and key performance indicators (KPIs) for monitoring
performance.
Hygiene and Sanitation Standards:
1. Policy Development: Establish and enforce hygiene and sanitation policies and procedures in line
with local health regulations and industry standards.
2. Training Programs: Conduct regular training sessions for staff on hygiene practices, including
proper handwashing, food handling, and cleaning procedures.
3. Compliance Monitoring: Ensure all staff adhere to hygiene standards through regular inspections
and audits.
Food Safety Management:
1. Hazard Analysis and Critical Control Points (HACCP): Implement and manage HACCP plans to
identify and control potential food safety hazards.
2. Temperature Control: Monitor and maintain proper temperature controls for food storage,
preparation, and serving to prevent contamination.
3. Cross-Contamination Prevention: Establish protocols to prevent cross-contamination between raw
and cooked foods, as well as allergens.
Cleaning and Maintenance:
Coordinate with the Facilities team to ensure following:
1. Cleaning Schedules: Develop and oversee cleaning schedules for kitchen equipment, dining areas,
and storage facilities to ensure cleanliness and prevent pest infestations.
2. Sanitization Procedures: Ensure proper sanitization of all food contact surfaces, utensils, and
equipment.
3. Waste Management: Implement effective waste management practices to minimize the risk of
contamination and maintain a clean environment.
Training and Education:
1. Conduct training sessions for food and beverage staff on cost control best practices, inventory
management techniques, and compliance with standard operating procedures.
2. Foster a culture of cost consciousness and continuous improvement.
