Responsibilities:1.Cost Monitoring & Analysis:• Monitor daily food & beverage costs across alloutlets. • 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 fordiscrepancies.• Monitor price fluctuations and recommendcost-saving opportunities. 4. Menu Costing & Profitability: • Review and update menu costing for all restaurants and bars. • Analyze recipe costs and suggest pricingstrategies. • Work closelv 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 control systems and inventory software is a Must .• Previous experience with Material Control System is a Must.• Strong leadership and supervisory skills.• High integrity and accountability. • Fast-paced and dynamic environment requiring high adaptability.