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Cost Control Executive
Salary undisclosed
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1. Determination and reporting of the actual cost of food sold daily and monthly 2. Determination of the costing of beverage sold 3. Supervise and monitor receiving to check all procedures and policies are adhered to 4. Control the storing & issuing of goods from the stores 5. Organize monthly inventory, quarterly inventory (operating equipment) and preparation of the said report 6. Report slow moving items to FC and action taken 7. Control the operating equipment, to ensure everything well maintain. 8. Control F&B cost and expenses are within budget. 9. Overseeing receiving/ store sections and work closely with purchasing dept. 10. Filling & Records Job Type: Permanent Benefits: Health insurance Maternity leave Opportunities for promotion Parental leave Professional development