Posted 8/21/2026
Cost Analysis & Reporting: Calculate daily F&B cost ratios, prepare monthly cost reports, analyze variances against budgets, and flag high-cost menu items. Inventory Management: Conduct monthly physical stock counts, reconcile inventory with POS/ERP systems, and investigate discrepancies in food, beverage, and OS&E stock. Purchasing & Receiving Control: Audit daily market lists, verify receiving…
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