Tasks and responsibilities:
Prepare and update the cost of varieties and meals accurately
- Analyzing operating costs and materials, and monitoring deviations
Follow -up inventory and ensure actual drainage accuracy
Providing periodic reports on the cost of production and waste of materials
Coordination with purchases to control costs and evaluate suppliers
Support pricing decisions based on financial analysis and cost
Suggest ways to reduce waste and improve profitability
Preparing financial reports that help in making effective operational decisions
Requirements:
At least two years experience in the field of restaurants
