Finance Executive @ IT

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           •     Conduct regular physical stock counts (monthly/weekly/daily as required).

      •     Monitor par stock levels and assist in reordering.

      •     Reconcile actual stock with system records and report discrepancies.

           •     Track and control food and beverage costs across outlets.

      •     Analyse daily wastage, spoilage, transfers, and breakage.

      •     Prepare cost reports, including food cost %, beverage cost %, and variance analysis.

      •     Verify and cross-check incoming goods against purchase orders and invoices.

      •     Work with the procurement team to optimize purchasing based on consumption trends.

      •     Maintain recipe costing and menu pricing.

      •     Coordinate with the Executive Chef and F&B Manager for menu planning, promotions, and portion                            control.

      •     Support the Finance team during audits and month-end closings.