Requirements

• Bachelor\'s Degree in Accounting, Finance, or Hospitality Management.

• Minimum 1–2 years of experience in Cost Control, preferably in the hotel or hospitality industry.

• Strong understanding of Food & Beverage Cost Control and Inventory Management.

• Knowledge of food, beverage, and operational cost calculations.

• Familiar with stock management, inventory procedures, and stock opname.

• Able to analyze cost variances and prepare cost reports.

• Proficient in Microsoft Office, especially Excel.

• Familiar with POS and inventory management systems.

• Strong analytical, numerical, and problem-solving skills.

• Detail-oriented, disciplined, honest, and responsible.

• Able to work under pressure and meet deadlines.