Cost Control Personnel at Circa Non Pariel

Key Responsibilities

Cost & Financial Control

• Monitor daily, weekly, and monthly food, beverage, and operating costs.
• Analyze variances between actual costs and budgeted/standard costs and recommend corrective actions.
• Develop and maintain standard recipe costs and portion control standards.
• Ensure menu pricing aligns with cost structures and targeted profit margins.

Inventory Management

• Oversee inventory control for food, beverage, and non-food items.
• Conduct regular stock counts (daily spot checks, weekly/monthly full inventories).
• Investigate and report inventory discrepancies, wastage, breakage, and pilferage.
• Ensure proper storage, rotation, and handling in line with fine dining standards.

Purchasing & Vendor Management

• Review purchase orders, invoices, and supplier pricing for accuracy and competitiveness.
• Coordinate with chefs, bar managers, and purchasing teams to optimize ordering levels.
• Monitor supplier performance, quality consistency, and contract compliance.
• Recommend cost-effective sourcing solutions without compromising quality.

Operational Support

• Work closely with kitchen, bar, and service teams to control portioning and minimize waste.
• Support menu engineering and new menu launches with accurate cost analysis.

Ensure compliance with internal policies, SOPs, and audit requirements.

Reporting & Analysis

• Prepare detailed cost control reports, KPIs, and dashboards for management.
• Track key performance indicators such as food cost %, beverage cost %, and gross margins.
• Provide insights and recommendations to improve profitability and efficiency.

Compliance & Controls

• Ensure adherence to company financial controls, hygiene, and safety standards.
• Assist with internal and external audits.
• Maintain accurate documentation and records.

Qualifications & Experience

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or related field.
• 3–5 years of experience in cost control or finance within fine dining restaurants, hotels, or luxury hospitality venues.
• Strong understanding of food & beverage operations and costing methodologies.
• Proficiency in POS systems, inventory software, and Microsoft Excel.

Pay is N500,000 net.