Cost Control Officer at FoliXx Hospitality

• The Cost Control Officer is responsible for monitoring and managing all aspects of cost control within the Quick Service Restaurant (QSR) environment. This includes tracking food and beverage costs, analyzing variances, ensuring accurate inventory levels, and implementing effective cost-saving strategies. The role supports the restaurant’s profitability by working closely with the kitchen, procurement, and finance teams to optimize operations without compromising quality or customer service.

Key Responsibilities:Cost Monitoring & Analysis

• Track and analyze daily, weekly, and monthly food, beverage, and operational costs.
• Identify variances from budgets and standards, and report discrepancies to management.
• Monitor portion control and waste to reduce unnecessary expenses.

Purchasing & Vendor Coordination

• Monitor supplier pricing and ensure purchases align with cost targets.
• Review and verify purchase orders, delivery notes, and invoices to prevent overcharging or errors.
• Assist in evaluating vendors for cost efficiency and reliability.

Budget Compliance

• Support management in preparing budgets and cost forecasts.
• Ensure operations are aligned with approved budget limits.
• Recommend cost reduction strategies and highlight opportunities for savings.

Reporting & Documentation

• Prepare daily, weekly, and monthly cost reports for management review.
• Maintain detailed documentation for all cost control processes and inventory records.
• Assist with internal and external audits by providing accurate and up-to-date data.