Join Our Team

Key Responsibilities

• Monitor food, beverage, wine and spirits costs against standard costs and budgets, and analyze cost-of-sales, gross profit and contribution margin variances.
• Maintain recipe and beverage costing, standard yields, portion sizes and pour measures, updating costs when purchase prices, recipes or serving sizes change.
• Reconcile POS sales and expected recipe consumption against actual inventory usage and ERP records, investigating missing postings, incorrect units of measure and unexplained variances.
• Review receipts, stock issues, outlet transfers, returns and stock adjustments to ensure accurate recording and appropriate approvals.
• Coordinate periodic and surprise stock counts, reconcile physical stock against system balances and follow up on approved corrective actions.
• Monitor stock ageing, slow-moving products and expiry risks, and investigate wastage, spoilage, breakages, shrinkage and over-pouring.
• Ensure staff consumption, complimentary items, promotions and other non-sale stock issues are properly authorized and recorded.
• Review purchasing and receiving controls, including purchase-price variances and quantity and price checks against approved orders and supporting documentation.
• Maintain accurate item costs, recipes, units of measure and stock information within ERP and POS systems, ensuring controlled changes and appropriate audit trails.
• Prepare timely cost, stock, yield, wastage and outlet profitability reports, identify root causes of variances, recommend corrective actions and track resolution.
• Support budgeting, forecasting, menu pricing and cost optimization initiatives, and assess the effectiveness of implemented improvements.

Key Competencies

• Strong numerical and analytical skills with excellent attention to detail.
• Ability to investigate variances, identify root causes and recommend practical corrective actions.
• High level of integrity, accountability and sound judgement when handling stock records and control issues.
• Strong communication and interpersonal skills, with the ability to work effectively with both Finance and operational teams.
• Ability to work independently and manage priorities in a fast-paced hospitality environment.

Academic, Professional Qualifications and Experience

• Bachelor’s degree in accounting, Finance, Hospitality Management or a related field.
• CPA, ACCA, CMA or CIMA qualifications, or progress towards certification, is an added advantage.
• 3 to 5 years of cost-control experience within hospitality, restaurants, food and beverage operations or another intensive inventory environment.
• Practical experience in recipe costing, yield analysis, portion and pour controls, stock reconciliation and loss investigations.
• Experience using ERP, POS and inventory management systems.
• Strong Excel skills, including reconciliations, pivot tables, lookup functions and analysis of sales and inventory data.
• Experience working across multiple outlets is an added advantage.

Access the full Job Descrption in the link attached.

Kitchen Operations

• Maintain a high standard of specified work in accordance with the Sous Chef’s instructions.
• Prepare, cook, and serve food and ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a section chef.
• Prepare the ingredients for a more senior chef handling main dishes.
• Measure dish ingredients and portion sizes accurately.
• Deal with deliveries and stock rotation by monitoring stock movement and being responsible for ordering in your section.
• Ensure timely production of food orders.
• Aid in achieving food cost budgets, kitchen standards, and overall objectives by adhering to the laid-down standards of procedures at all times.
• Carry out daily and weekly procedures, which include temperature checks, food labeling/dating and storage, and ensuring that all records of such are maintained.
• Ensure an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to make a profit.
• Carry out opening and closing procedures of the kitchen as laid out by the Executive Chef.

Supervision & Relationship Management

• Be well-versed with the daily menu and communicate to the service section in case of missing items and suggest alternatives.
• Work as part of a team in a constructive manner that enables the Club to achieve the objective of providing exceptional customer service.
• Attend all meetings, briefings and training sessions as required.
• Keep oneself updated on new products, recipes and preparation techniques so as to always ensure the highest standards and consistent quality in the daily preparation.
• Ensure that the immediate reliever is well informed about all relevant operational issues.
• Prepare and submit timely reports and information for decision-making.

Health & Safety

• Maintain high standards of hygiene at all times by ensuring work surfaces and surroundings are clean at all times.
• Observe high standards of personal hygiene.
• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef on duty.
• Have full knowledge of, and be able to act upon, fire procedures and other emergencies.
• Be aware of and comply with statutory requirements regarding the workplace such as health and safety, hygiene, fire prevention, licensing and employment law, etc.

Key Responsibilities

Service Provision

• Maintain a clean, sanitary and safe environment, keep a professional appearance by wearing the appropriate uniform at all times and welcome all guests warmly with an appropriate greeting.
• Serve members and guests in a friendly and professional manner to maintain repeat visits.
• Ensure accurate handling of member bills, receipts, report discrepancies immediately to supervisor
• Welcome guests personally within 3 - 45 seconds of their arrival.
• Understand available menus for both food & beverage so as to be able to ensure the guest receives exceptional customer service.
• Offer suggestions to guest on what they can have that will indeed satisfy them.
• Ensure the guest is attended to without delays.
• Take food and beverage orders in a professional way and serve products to the guests professionally.
• Perform closing duties as clearly stipulated in the standards of operations.
• Ensure following the set standards and procedure of service when providing service to members righ from the time the member or guest steps into the restaurant to the point of leaving. At all times sequence of service must be adhered to.
• Consistently ensure clearance of soiled dishes from dinning room to kitchen and depositing them in proper placing at the Steward area and ensure at no single time, should there be dirty utensils on the table.
• Responsible for setting up tables in accordance with the Restaurant policy.
• Ensure proper maintenance of crockery and cutlery at all times.
• Ensure the environment is impeccably clean at all times to be able to provide a relaxing and appealing environment to members.
• Stock glasses and silverware where they can be easily reached during service.
• Ensure chairs and tables are in a clean and acceptable condition at all times.
• Replenish supply of linen and other operating equipment.
• Load food and beverage items on the computer system.
• Clean all spillage during mealtime promptly.
• Understand and communicate all services available at the Club.
• Be at full alert to guest signals, such as when they are raising their hands or looking directly at you, for
• orders.
• Endeavor to know and utilize guests’ names, know their occupation and favorite drinks.
• Know when to stop serving alcohol to members and ensure that they get home safely.
• Note the missing items
• Attend Department meetings.
• Assist frontline departments in achieving guest satisfaction by providing them with the necessary support and services.
• Participate in any training/development schemes as recommended by senior management.

Interested candidates who meet the above requirements should send in their applications on or before Friday 13th November, 2026 at 5:00pm to careers@muthaigagolfclub.com quoting ‘THE POSITION APPLIED FOR’ as the subject line.

Only shortlisted candidates will be contacted.

Use the link to access the full job description.