Cost Control Supervisor at Domeo Resources International (DRI)

Main Functions

• The Cost Control Supervisor will oversee cost monitoring, inventory management, and expense control processes across operational departments.
• The role involves analyzing operational costs, minimizing wastage, improving profitability, and ensuring effective inventory accountability within hospitality operations.
• The ideal candidate should possess strong analytical skills and experience in hospitality cost control systems.

Role Responsibilities
Cost Monitoring and Analysis:

• Monitor food, beverage, and operational costs across departments.
• Analyze cost trends and prepare cost control reports.
• Identify wastage, leakages, and inefficiencies affecting profitability.
• Recommend corrective measures to improve operational efficiency.

Inventory and Stock Control:

• Supervise inventory management and stock reconciliation processes.
• Conduct routine stock audits and inventory verification.
• Monitor stock movement and ensure proper documentation.
• Ensure adequate stock levels while minimizing overstocking and wastage.

Financial and Operational Compliance:

• Ensure compliance with company cost control procedures and SOPs.
• Review invoices, requisitions, and supplier transactions.
• Support implementation of internal control systems.
• Collaborate with finance and operations teams to improve accountability.

Reporting and Team Supervision:

• Prepare periodic cost analysis and inventory reports.
• Supervise and support cost control assistants and store personnel.
• Train operational staff on inventory and cost control procedures.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s Degree or HND in Accounting, Finance, Business Administration, or related disciplines
• Professional accounting or inventory management certifications will be an added advantage.

Experience:

• 4 - 6 years’ experience in cost control or inventory management.
• Must have strong experience in hospitality, restaurant, lounge, or resort operations.
• Good understanding of food and beverage cost management.

Skills
Analytical and Technical Skills:

• Strong analytical and reporting skills.
• Proficiency in Microsoft Excel and inventory management systems.
• Good understanding of accounting and inventory procedures.

Leadership and Organizational Skills:

• Strong leadership and supervisory abilities.
• Excellent attention to detail and organizational skills.
• Ability to work under pressure and meet deadlines.