- Analyze food and beverage cost percentages daily and weekly, comparing actuals to budget and prior periods
- Conduct monthly physical inventory counts for all food, beverage, and supply storage areas across the property
- Reconcile POS sales data against purchase records, production records, and physical inventory to identify shrinkage or discrepancies
- Review and audit receiving documents, invoices, and purchase orders for accuracy and compliance with approved vendor agreements
- Prepare monthly F&B cost reports and variance analyses for presentation to the Director of F&B and hotel leadership
- Conduct menu engineering analysis: calculate actual food cost per menu item and compare to theoretical costs
- Audit beverage control procedures including portion standards, over-pouring detection, and liquor requisition accuracy
- Monitor slow-moving and expiring inventory; coordinate with culinary team to reduce waste and spoilage
- Support the annual budgeting process with historical cost trends, category breakdowns, and outlet-level forecasts
- Implement and enforce receiving, storage, and requisition procedures to maintain inventory control integrity
Job Type: Full-time
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: Hybrid remote in Mumbai, Maharashtra (Mumbai)
