Cost Supervisor

- Supervise daily cost control activities for Food & Beverage and other operating departments. - Review F&B purchases, issues, transfers, returns, wastage, spoilage, and consumption. - Monitor F&B cost percentages and investigate significant cost variances. - Conduct monthly physical inventory counts and reconcile stock with system records. - Review inventory adjustments and ensure proper approvals and supporting documents. - Analyze actual costs against budget and previous period performance. - Monitor and control operating expenses in accordance with approved budgets. - Maintain and monitor the hotel’s Fixed Asset Register. - Perform month-end cost and operating expense closing within required timelines. - Prepare cost reports, departmental expense analysis, Fixed Asset reports, and reconciliations. - Ensure compliance with purchasing, receiving, inventory, CAPEX, accounting procedures, and internal controls. - Support internal and external audits and maintain accurate supporting documentation.