Key Responsibilities:

• Monitor and control F&B costs and prevent revenue leakage.
• Prepare daily and monthly cost reports.
• Conduct regular stock takes and reconcile variances.
• Monitor wastage and suggest cost-saving measures.
• Review and verify purchase requests and orders.
• Work closely with kitchen and bar staff to ensure accurate consumption reporting.

Qualifications:

• Degree or Diploma in Finance, Accounting, or Hospitality Management.
• 3+ years of experience in cost control within a hotel or restaurant environment.
• Strong Excel and POS/inventory management software skills.
• Excellent attention to detail and analytical thinking.
• Ability to work under pressure and meet tight deadlines.