1. Monitor and analyse F&B costs, recipes, and pricing to support profitability
2. Collaborate with operations to ensure cost control and accurate inventory management
3. Maintain and update recipe costing and menu pricing
4. Oversee warehouse documentation for goods receiving and inter-transfer and stock accuracy
 

1. Diploma holder or above in Accounting, Hotel Management or related disciplines
2. 2 - 3 years of relevant working experience, preferably in hotel or F&B industry
3. Proficient in MS Office and familiar with Accounting, POS and Procurement systems