Key Responsibilities:

• Analyze food and beverage costs, labor costs, and other operational expenses by locations. 
• Prepare detailed cost reports and variance analyses, highlighting areas of savings and potential improvements. 
• Present cost analysis findings to management and collaborate on action plans to address cost deviations. 
• Develop and implement efficient inventory control procedures to minimize waste and spoilage. 
• Analyze and optimize purchase orders to ensure cost-effective procurement of materials and supplies. 
• Monitor inventory levels and implement timely reordering to avoid stockouts and surplus losses. 
• Analyze menu item profitability and recommend pricing adjustments to optimize margins. 
• Assist with new menu development by calculating and ensuring item profitability. 
• Approve any Recipe changes or new product recipe approval 
• Monitor market trends and competitor pricing to ensure competitive pricing strategies. 
• Identify and implement cost-saving opportunities across all departments and operations. 
• Negotiate better deals with suppliers and vendors to reduce procurement costs. 
• Analyze energy consumption and recommend initiatives to reduce utility costs. 
• Monitor food waste and implement measures to minimize kitchen waste. 
• Work closely with department heads (Operations, Kitchen, Purchasing, etc.) to improve cost awareness and implement cost-saving measures. 
• Provide training and guidance to staff on cost control practices and procedures. 
• Communicate cost performance metrics and key findings to relevant stakeholders. 
• Maintain accurate and up-to-date cost data using the company’s financial systems. 
• Utilize data analysis tools to identify trends, patterns, and potential areas for improvement. 
• Generate reports and presentations to effectively communicate cost analysis findings.

Requirements:

• Bachelor’s degree in Finance, Business Administration, or a related field (strongly preferred). 
• Minimum 3 years of experience in cost control, financial analysis, or inventory management. 
• Proven track record of successfully implementing cost-saving initiatives in a food and beverage or hospitality setting. 
• Strong analytical and problem-solving skills, with the ability to identify and analyze cost challenges. 
• Excellent communication and interpersonal skills, with the ability to effectively collaborate with various teams. 
• Proficient in spreadsheet software (Excel, Google Sheets) and data analysis tools. Knowledge of food and beverage operations and costing principles is a plus. 
• Additional Information: This is a full-time position located in Central Jakarta, Jakarta, Indonesia. 
• The ideal candidate will be a highly motivated and results-oriented individual with a strong work ethic.