Cost Control Manager

The Cost Control Manager is responsible for ensuring the financial integrity and efficiency of Clients operations by developing, implementing, and maintaining robust cost management systems. This role drives profitability through effective budgeting, forecasting, and variance analysis while partnering with operational and project teams to optimize resource utilization and minimize waste across catering, facility management, and hospitality divisions.

1. Budgeting & Forecasting

• Develop and manage annual budgets and forecasts in alignment with company financial goals.

• Monitor actual performance against budgets and report significant variances with recommendations.

2. Cost Monitoring & Analysis

• Track operational expenses across catering, facilities, and projects.

• Analyze cost trends and variances to identify savings opportunities and inefficiencies.

3. Cost Control & Implementation

• Establish and enforce cost control measures, ensuring adherence to company policies.

• Implement initiatives to reduce waste, control labor and food costs, and optimize overall expenditure.

4. Procurement & Inventory Oversight

• Coordinate with Procurement to review supplier pricing, contracts, and service terms.

• Monitor stock usage, wastage, and valuation to maintain optimal inventory levels.

5. Financial Reporting & Compliance

• Prepare and present cost and variance reports to management for strategic decisions.

• Ensure compliance with internal controls, financial standards, and audit requirements.

6. Process Improvement & Systems Integration

• Enhance cost control systems and reporting tools (e.g., SAP, Power BI).

• Train and guide operational teams to promote financial awareness and accountability.

• Bachelor’s degree in Finance, Accounting, Economics, or Business Administration.
• Professional certification, such as CPA, CMA, or equivalent,t is an advantage.
• Minimum 7–8 years of experience in cost control, financial analysis, or budgeting.
• At least 3–5 years in a managerial or supervisory role within catering, facility management, or hospitality sectors.
• Strong background in cost monitoring, forecasting, and financial reporting.