Cost Control Officer

Responsibilities:

• Track daily consumption and usage of raw materials across kitchen, bar, and service areas.
• Review recipes, portion sizes, and batch yields to ensure adherence to cost standards.
• Investigate variances between actual vs. theoretical costs and report findings.
• Conduct daily, weekly, and monthly stock counts (raw materials, food, bar, and store items).
• Verify stock receipts, transfers, and requisitions to ensure accurate recording.
• Collaborate with storekeepers, kitchen leads, and bartenders to detect stock abuse or over-portioning.
• Audit stock movement across all units (dispatch, return, wastage, spoilage).
• Monitor food and beverage wastage and recommend process improvements.
• Prepare timely reports on cost trends, inventory discrepancies, and stock aging.
• Ensure that all units adhere to SOPs for procurement, storage, and usage.
• Support finance and operations with input into pricing, menu engineering, and budgeting.
• Participate in regular kitchen/bar audits to verify compliance and efficiency.

Requirements:

• Bachelor's Degree in Accounting, Finance, Business Admin, or related field.
• Minimum of 2–3 years’ experience in cost control or inventory management (hospitality or FMCG sector preferred).
• Excellent analytical and problem-solving skills.
• High level of integrity, accuracy, and accountability.
• Ability to work independently and across departments in a fast-paced environment.
• Attention to detail and process compliance
• Strong numerical and analytical mindset
• Familiarity with food & beverage costing
• Excellent Excel/Google Sheets skills
• Communication and reporting abilities
• Ability to spot red flags and act promptly.