Cost Control Supervisor - Calabar at Domeo Resources International (DRI)

Reports to: Finance Manager / Operations Manager
Direct Reports: Cost Control Assistants, Store Officers

Main Function

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 discipline.

Experience

• Minimum of 2-4 years’ experience in cost control or inventory management.
• Experience in hospitality, restaurant, lounge, or resort operations is required.
• 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.

IMPORTANT: CANDIDATE MUST BE RESIDING IN CALABAR