Position Summary: Manage expenses and costs, control food and beverage costs, and ensure proper use of company resources. Key Responsibilities: 1. Control costs to prevent leaks and waste. 2. Comprehensive management of inventories and A&B consumption. 3. Analysis and determination of the daily food and beverage cost. Position Objective: Manage company expenses and costs to prevent operational leaks, waste, or shrinkage. Control food and beverage costs and ensure proper use of resources. Requirements: - Education: Accounting, Administration or related field. - Experience (field/years): 2 years in cost control, recipe costing, budgeting. - Knowledge of F&B. Responsibilities: - Daily cost report. - Intercompany billing for consumptions. - Guest reporting, consumption centers. - Kitchen, bar and wine inventory. - Review of receipts (warehouse invoices). - Update F&B recipes. - Determine daily food and beverage cost. - Review and control warehouse receipt records, whether direct or storable. - Conduct site visits to operational areas and consumption centers. - Cost closing. -Requirements- Minimum education: Higher education - Bachelor's degree 2 years of experience Keywords: accountant, paymaster, cost controller, accountant, billing clerk, treasurer, bookkeeper