Key Responsibilities:
Monitor and control food and operational costs across outlets
Track inventory, purchases, and stock movement
Identify cost variances and investigate discrepancies
Prepare cost reports and provide regular analysis to management
Implement and improve cost control procedures
Coordinate with purchasing, kitchen, and finance teams
Requirements:
Proven experience as a Cost Controller in the F&B or hospitality industry
Strong understanding of inventory management and cost control systems
Good analytical and reporting skills
Proficiency in Excel or accounting/costing software
Detail-oriented and organized
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