Job Description

ABOUT US

Bait Maryam is a Michelin-recognized, family-run Levantine restaurant founded by Chef-Owner Salam Daqqaq. We are committed to serving authentic, high-quality Levantine dishes using fresh, locally-sourced ingredients.

JOB DESCRIPTION

Bait Maryam is seeking a highly skilled and detail-oriented Cost Controlling Specialist to join our team. The ideal candidate will have significant experience in managing and controlling costs across various departments. This role is crucial for ensuring that the company operates within budget, achieves financial efficiency, and provides insightful recommendations for cost optimization.

Key Responsibilities:

1. Food and Beverage Cost Management:

• Monitor food and beverage inventory : Regularly check stock levels, track usage, and ensure that inventory is accurately recorded.
• Control waste : Identify areas of waste in food preparation, spoilage, or over-ordering and implement strategies to minimize waste.
• Cost of goods sold (COGS) analysis : Track and calculate the cost of food and beverages sold, ensuring it aligns with budgeted margins and pricing strategies.
• Menu pricing support : Assist in evaluating and adjusting menu prices based on ingredient costs, market trends, and profitability goals.
• Supplier negotiations : Work closely with suppliers to secure favourable pricing, discounts, and maintain consistent product quality.

2. Budgeting and Forecasting:

• Prepare budgets : Help in preparing annual and monthly budgets for food, beverages, labor, and operating expenses.
• Forecasting : Estimate future needs based on historical data, seasonal trends, and expected business volumes to ensure cost control is maintained.
• Profitability analysis : Regularly assess the restaurant's financial performance and make adjustments to keep the profit margins healthy.

3. Inventory Control:

• Conduct regular inventory checks : Perform physical inventory counts to verify that the actual stock matches the recorded levels.
• Reconcile discrepancies : Investigate discrepancies between inventory records and actual stock, addressing issues such as theft, loss, or errors in ordering.
• Track product usage : Monitor usage patterns of key ingredients to ensure that there is no overuse or underuse, helping to prevent unnecessary costs.

4. Cost Reporting and Analysis:

• Create regular cost reports : Generate daily, weekly, or monthly reports on food costs, labor costs, and overall restaurant expenses.
• Identify cost variances : Investigate any significant variances between actual costs and budgeted costs, and work to resolve discrepancies.
• Communicate findings : Present detailed reports to management, highlighting areas where costs can be reduced, or efficiencies can be improved.

5. Menu and Recipe Costing:

• Analyse menu performance : Track the profitability of menu items, identifying high-cost or low-margin items, and recommending changes to improve profitability.
• Recipe costing : Calculate the cost of each menu item by analysing ingredient costs, portion sizes, and preparation methods.
• Optimize menu offerings : Suggest menu changes, such as eliminating low-performing items or introducing higher-margin dishes.

6. Collaboration with Other Departments:

• Work with chefs and kitchen staff : Collaborate with kitchen management to ensure proper portion control, minimize waste, and maintain consistency in food preparation.
• Coordinate with finance and accounting : Work with the accounting team to ensure accurate record-keeping of costs, profits, and financial reports.
• Support purchasing team : Work with the purchasing department to help order necessary ingredients at competitive prices while maintaining quality.

7. Implementing Cost-Saving Measures:

• Develop cost-reduction strategies : Continuously look for ways to reduce operational costs without compromising the quality of food, service, or customer experience.
• Introduce efficiencies : Suggest methods for improving operational processes, from ordering supplies to preparation techniques, to help reduce costs.

8. Compliance and Standards:

• Ensure adherence to industry standards : Ensure that the restaurant complies with health and safety regulations, including proper food storage, sanitation, and handling.
• Regulatory compliance : Maintain up-to-date knowledge of regulations affecting food costs, restaurant operations and ensure compliance.

UAE Experience is a must.

Job Types: Full-time, Contract
Contract length: 24 months

Pay: AED3,000.00 - AED3,500.00 per month

Application Deadline: 24/01/2025