Responsibilities: 1.Cost Monitoring & Analysis:• Monitor daily food & beverage costs across all outlets. • Analyze cost variances and identify discrepancies.• Prepare daily, weekly, and monthly costreports.• Ensure proper cost allocation for each restaurant and nightlife venue. 2. Inventory Control:• Supervise inventory processes including receiving, storing, issuing, and stocktaking. • Conduct regular physical inventory counts (daily spot checks & monthly full counts). • Investigate and resolve inventory variances, Ensure proper stock rotation (FIFO) and minimize wastage. 3. Purchasing & Receiving Control: • Verify all purchase orders, invoices, and delivery notes. • Ensure goods received match quality and quantity standards.• Coordinate with procurement and suppliers for discrepancies.• Monitor price fluctuations and recommend cost-saving opportunities.4. Menu Costing & Profitability: • Review and update menu costing for all restaurants and bars. • Analyze recipe costs and suggest pricingstrategies. • Work closely with chefs and bar managers to control portion sizes and minimize waste. 5. Team Supervision: • Supervise cost control staff (storekeepers, receiving clerks, etc.).• Provide training on inventory systems and procedures.• Ensure team adherence to operationalstandards. Requirements:• 4-6 years of experience in Luxury Restaurants or Hotels is a Must. • Experience in multi-outlet operations is a strong advantage. • Advanced knowledge of cost controller systems and inventory software is a Must.• Strong leadership and supervisory skills. • High integrity and accountability. • Fast-paced and dynamic environment requiring high adaptability.