Cost Control Officer

Job Description Roles & Responsibilities Monitor and control food, beverage, and operational costs. Conduct daily, weekly, and monthly cost analysis and variance reporting. Review inventory, stock movements, and wastage to ensure cost efficiency. Perform recipe costing, menu pricing, and yield analysis. Coordinate with Procurement, Operations, and Finance to optimize costs. Verify invoices, purchase orders, and supplier pricing. Conduct regular stock audits and physical inventory counts. Prepare management reports with recommendations for cost-saving initiatives. Ensure compliance with company policies and internal controls. Desired Candidate Profile ✅ Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field. ✅ 3–5 years of experience as a Cost Control Officer in the catering, hospitality, or large-scale food service industry. ✅ Strong knowledge of food cost control, inventory management, and purchasing procedures. ✅ Proficiency in Microsoft Excel and ERP systems (SAP, Oracle, or similar). ✅ Excellent analytical, reporting, and communication skills. ✅ Ability to work in a fast-paced, high-volume catering environment. Employment Type Full Time Company Industry RestaurantsCateringFood Services Department / Functional Area ChefsF&BHousekeepingFront Desk Keywords Cost AnalysisCost Controlling Get real-time job updates only on our App