Senior Executive, Cost Control (1 year contract)

Key Responsibilities:

• Cost Control: Develop and implement cost control measures to optimize food and beverage costs.
• Financial Analysis: Analyze financial data, identify trends, and provide insights to support business decisions.
• Inventory Management: Manage inventory levels, track usage, and minimize waste.
• Menu Engineering: Analyze menu profitability and provide recommendations for menu optimization.
• Financial Reporting: Prepare financial reports, including cost analysis and variance reports.
• Collaboration: Work closely with the culinary team, purchasing department, and other stakeholders to ensure cost-effective operations.

Requirements:

• Bachelor's degree in Finance, Accounting, or related field.
• Experience: 2-5 years of experience in finance or accounting, preferably in the hospitality

industry.

Skills:

• Strong analytical and problem-solving skills.
• Excellent communication and interpersonal skills.
• Proficient in financial software and Microsoft Office.
• Ability to work effectively in a fast-paced environment.