Key Responsibilities

• Conduct regular store audits to assess compliance with operational, financial, and food safety standards.
• Review inventory management, stock movement, wastage control, and asset accountability.
• Perform inventory and cost variance analysis, identify discrepancies, determine root causes, and recommend corrective actions.
• Evaluate the condition, maintenance, and proper utilization of kitchen equipment and operational tools.
• Monitor adherence to standard operating procedures (SOPs) within Front-of-the-House (FOH) and Back-of-the-House (BOH) operations.
• Prepare detailed audit reports, including findings on inventory, sales, and operational variances.

Qualifications

• Strong knowledge of kitchen equipment, including operation, maintenance requirements, and safety standards.
• Comprehensive understanding of Back-of-the-House (BOH) operations, including receiving, storage, production, inventory control, and waste management.
• Proficient in inventory reconciliation and variance analysis, with the ability to investigate stock, cost, and usage discrepancies.
• Knowledge of food cost management, inventory controls, and audit procedures.
• Strong analytical, problem-solving, and report-writing skills.