Cost Control

• Minimum D3/S1 in Accounting, Finance, Hospitality, or a related field. • Minimum 1 year of experience as a Cost Control, preferably in the hospitality or F&B industry. • Strong understanding of inventory control, food cost, beverage cost, and purchasing procedures. • Proficient in Microsoft Excel and cost control reporting. • Strong analytical skills with high attention to detail. • Honest, disciplined, and responsible. • Able to work independently and collaborate with cross-functional teams. • Experience using inventory or hotel management systems is an advantage.