The Cost Control Officer is responsible for monitoring and controlling all hotel costs, ensuring accurate recording of stock movements, and supporting the Food & Beverage and Purchasing departments in maintaining profitability and efficiency.

Key Responsibilities:

• Monitor and analyze daily food and beverage costs and variances
• Track inventory movements: purchasing, receiving, issuing, and transfers
• Prepare daily and monthly cost reports for management
• Conduct regular stock counts and reconcile discrepancies
• Ensure accurate pricing and cost allocation for all items
• Collaborate with chefs and F&B managers on menu costing and portion control
• Review supplier invoices and ensure compliance with purchase orders
• Maintain cost control systems and suggest improvements
• Assist in budgeting and forecasting processes
• Ensure compliance with internal controls and audit requirements

Key Skills:

• Strong analytical and numerical skills
• Attention to detail and accuracy
• Knowledge of hospitality operations and cost structures
• Ability to work under pressure and meet deadlines
• Excellent communication and teamwork abilities