We are looking for a reliable and service‑focused candidate to join our team!

Key Duties

Cost Control & Financial Analysis

• Monitor daily, weekly, and monthly food and beverage cost percentages against budget and forecasts.
• Perform variance analysis and report deviations to management with corrective recommendations.
• Prepare detailed F&B cost reports for senior management.
• Analyze sales, consumption trends, and profitability per outlet or menu item.

Inventory & Stock Management

• Conduct and supervise regular physical inventory counts across all F&B outlets and storage areas.
• Ensure proper stock rotation (FIFO), storage, and inventory control procedures.
• Reconcile inventory levels with purchasing records and POS sales to identify discrepancies (waste, theft, errors).

Purchasing & Receiving Control

• Review and verify purchase orders, invoices, and receiving reports for accuracy and compliance.
• Ensure materials received meet quality standards and specifications.
• Work closely with suppliers and procurement to ensure cost efficiency and quality supply.

Menu Costing & Engineering

• Calculate recipe costs and menu item profitability.
• Support menu engineering and pricing strategies to achieve targeted margins.
• Recommend adjustments to pricing or portioning based on cost fluctuations.

Operational Controls

• Monitor F&B outlets for wastage, pilferage, and inefficiencies.
• Audit POS transactions (voids, discounts, staff meals, complimentary items).
• Conduct spot checks and internal audits to ensure adherence to procedures.

Reporting & Compliance

• Maintain accurate financial records and supporting documentation.
• Ensure compliance with company policies, financial procedures, and audit requirements.
• Assist with budgeting, forecasting, and financial planning for F&B operations.

Collaboration

• Work closely with:
• Executive Chef
• F&B Manager
• Finance Department
• Provide insights and recommendations to improve cost efficiency while maintaining quality standards.

Requirements

• MBO/HBO education preferred
• 3 - 5 years of experience in cost control or F&B Operations, preferably in hospitality
• Strong knowledge of:

food cost principles

inventory systems

POS systems

• High level of numerical and analytical skills
• Knowledge of financial and cost analysis
• Inventory Management
• Attention to detail and accuracy
• Communication and teamwork
• Strong problem-solving and decision making capabilities
• Strong in Excel and data analysis
• Dutch passport or valid work permit

Benefits

• Life & Disability Insurance
• Attendance & Year‑End Bonus
• Vacation Savings Plan
• Dental & Vision Insurance
• Mental Health Assistance
• Gym Access
• Training and Course Allowance