Cost Control Supervisor

Location: Calabar, Cross River
Reports to: Finance Manager / Head of Accounts
Direct Reports: Cost Control Assistant / Store Personnel

Main Function

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

Role Responsibilities
Cost Monitoring and Analysis:

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

Inventory and Stock Control:

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

Financial and Operational Compliance:

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

Reporting and Team Supervision:

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

Qualifications and Requirements
Education and Certifications:

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

Experience:

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

Skills:
Analytical and Technical Skills:

• Proficiency in Microsoft Excel and inventory management systems.
• Strong analytical and reporting skills.
• 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.

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using "Cost Control Supervisor – Calabar" as the subject of the email.

Note: Only shortlisted candidates will be contacted.