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Cost Control Executive

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Job Description
  • Monitor and control all Food & Beverage and operational costs across hotel departments.
  • Conduct regular inventory checks and ensure accurate stock records in the system.
  • Analyze daily, weekly, and monthly consumption reports for food, beverage, and general stores.
  • Review and verify receiving reports, purchase requisitions, and supplier invoices.
  • Track waste, spoilage, and variances to identify cost leakages and opportunities for savings.
  • Assist in menu engineering by providing cost per portion and profitability analysis.
  • Ensure proper pricing strategies in POS systems and keep recipe costing up to date.
  • Coordinate with the purchasing and kitchen teams to ensure proper inventory management.
  • Prepare daily, monthly, and ad hoc cost control reports for management.
  • Support in budget preparation, forecasting, and financial audits as needed.
  • Ensure compliance with internal controls and standard operating procedures.
  • Experience with POS and inventory software (e.g., Micros, FMC, Material Control).
  • Knowledge of menu engineering, recipe costing, and yield management.
  • Familiarity with local purchasing laws and compliance in the hospitality industry.

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