To establish key analysis & reports to measure inventory related KPI’s – Food Cost report, Consumption and variance report, Staff meal report, Discounts report, Wastage report.

To carry out analysis based on system reports and feedback to Management on areas of concern.

Play a role in menu engineering analysis. Identify cost and margin issues and report to Management cost saving / margin making options.

Prepare variance analysis for food & beverage and communicating with relevant parties.

Analyze & illustrate results and trends which impact restaurant performance.

Identify anomalies on inventory and costs, raising questions and clarifications with Operations.

Recipe costing and System Recipe management updates.

Wastage and Discount analysis and comprehensive checks to minimize cost and impacts.

Responsible for linking the articles and Recipes in Material Control and mapping to POS.

Responsible for maintaining the Menu Pricing, Menu additions, removals, and other changes on POS systems.

Effectively conduct spot checks on restaurants to ensure compliance of process and other inventory checks.

Inventory system set up and replication to new restaurant / market

Skills

Bachelor of Commerce or Similar or 4-year bachelor’s degree in finance and accounting or Hotel Management.

Good verbal and written communication skills. Additionally, need to be an Excel expert and skilled in data analytics.

Ability to multitask, work independently as well as contribute as a team.

High level attention to detail and ability to maintain confidentiality.

Experience in cost control and / or experience within the F&B Industry.

candidate should be presently available in Qatar with transferable visa.

Gastronomica

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