Food Cost Controller

Responsibilities: Monitor and analyze food costs Track ingredient usage and inventory levels Prepare food cost and inventory reports Conduct menu costing and profitability analysis Identify cost-saving opportunities Monitor waste and stock variances Maintain food cost records and documentation Collaborate with the kitchen and operations teams Requirements: Degree in Accounting, Finance, Business Administration, Hospitality Management, or related field 2–4 years of experience in food cost control, inventory analysis, or restaurant operations Strong analytical and numerical skills Close attention to detail Proficiency in Excel or Google Sheets Previous experience working as a Host or Hostess in a restaurant or hospitality environment