Food Cost Controller

**1. Food Cost Management

• Target Setting: Set and monitor food cost targets based on menu pricing, portion sizes, and supplier contracts.
• Cost Analysis: Regularly analyze food costs and compare them with budgeted targets, identifying variances and implementing corrective actions.
• Cost Optimization: Develop strategies to optimize food costs without compromising quality, including menu engineering, recipe standardization, and waste reduction.

**2. Inventory Management

• Stock Levels: Maintain optimal stock levels to meet operational needs while minimizing excess inventory.
• Inventory Audits: Conduct regular and surprise audits of inventory to ensure accuracy and prevent pilferage.
• Supplier Management: Evaluate and negotiate with suppliers to secure the best prices and terms, ensuring quality and timely delivery.

**3. Data Reporting and Analysis

• Regular Reporting: Prepare and present weekly, monthly, and quarterly reports on food cost performance, including trends and areas of concern.
• Data Analysis: Analyze food cost data to identify patterns, inefficiencies, and opportunities for cost-saving measures.
• Benchmarking: Compare internal food cost data against industry standards and competitors to ensure competitiveness.

**4. Collaboration with Kitchen and Management

• Menu Planning: Work closely with the Executive Chef to develop cost-effective menus that align with market trends and customer preferences.
• Training and Development: Provide training to kitchen staff on portion control, waste management, and efficient use of ingredients.
• Cross-Departmental Coordination: Collaborate with the purchasing, finance, and operations teams to align food cost control measures with overall business goals.

**5. Compliance and Standards

• Regulatory Compliance: Ensure that food cost control practices comply with local health and safety regulations.
• Internal Policies: Develop and enforce internal policies related to inventory management, procurement, and cost control.
• Continuous Improvement: Regularly review and update food cost control procedures to reflect best practices and changes in the market.

**6. Technology and Systems Management

• Software Utilization: Utilize inventory and cost control software to track and manage food costs efficiently.
• System Updates: Ensure that all food cost data is accurately recorded in the system and regularly updated.
• Process Automation: Explore and implement technology solutions that can automate and streamline food cost control processes.

**7. Financial Accountability

• Budget Adherence: Monitor and ensure adherence to food cost budgets, providing explanations for any deviations.
• Cost Forecasting: Assist in preparing food cost forecasts for budgeting purposes, considering seasonal trends, menu changes, and supplier price fluctuations.
• Profitability Analysis: Contribute to profitability analysis by identifying cost-saving opportunities that do not compromise quality.