Responsible for monitoring and controlling food and beverage costs in the cafeteria by managing inventory, verifying purchases, analysing consumption patterns, and reducing waste. Ensures accurate recipe costing, supplier compliance, and alignment with budget targets while maintaining quality and regulatory standards. Collaborates with kitchen, procurement, and finance teams to optimize cost efficiency and support overall operational goals.

Key Responsibilities

• Cost Monitoring and Analysis: Track food, beverage and operational expenses to ensure they align with budgets.  Analyse variances between actual and projected costs to identify areas of improvement.
• Inventory management: Monitor stock levels of ingredients and supplies to prevent overstocking or shortages.  Conduct regular inventory audits to minimize waste, theft or spoilage
• Menu Costing: Calculate the cost of each menu item based on ingredient prices, portion sizes, and preparation methods.  Ensure pricing supports profitability while remaining competitive.
• Budget preparation: Assist in creating and managing the cafeteria’s budget, forecasting expenses, and setting financial targets.
• Vendor and Supplier Coordination: Negotiate with suppliers for cost-effective pricing and quality ingredients.  Monitor supplier performance to ensure timely deliveries and adherence to agreements.
• Waste Reduction: Identify sources of waste (e.g., excess portions, spoilage) and implement strategies to minimise them, such as portion control or repurposing leftovers.
• Financial Reporting: Prepare reports on costs, profits, and financial performance for management. Provide insights and recommendations to improve efficiency.
• Compliance and Standards: Ensure adherence to food safety regulations, quality standards and University financial policies.

Qualifications

Education, knowledge and experience

• Diploma or Degree in Accounting, Finance or Business Administration, Hotel Management, or related field.
• Certification in cost control, inventory management or accounting (CPA 2).
• Two to three (2-3) years of experience in food and beverage operations, such as working in a kitchen as a supervisor, storekeeper, or cashier in a cafeteria, restaurant, or similar setting.
• Exposure to inventory tracking, stock management or basic cost control tasks.
• Familiarity with food preparation processes and portion control.
• Strong knowledge of inventory and purchasing systems.
• Proficient in accounting software and F&B software.
• Familiarity with inventory management systems and point-of-sale (POS) systems.
• Strong knowledge of Microsoft Excel for budgeting, cost analysis and reporting.
• Understanding of food costing and menu pricing techniques.