Inventory & Cost Control Officer

Responsible for monitoring, controlling, and maintaining accurate inventory records of food, beverages, supplies, and other operational items. Ensures proper receiving, storage, issuance, and recording of stocks, while monitoring inventory variances, wastage, and costs. Coordinates with Purchasing, Accounting, Kitchen, Restaurant, and other departments to maintain adequate stock levels and minimize losses and unnecessary expenses.

• Conduct daily/weekly/monthly inventory counts
• Monitor stock levels and prepare replenishment requests
• Record receiving, issuance, transfers, and returns
• Check inventory against actual physical stocks
• Investigate shortages, excesses, and variances
• Monitor wastage and spoilage
• Maintain accurate inventory records
• Coordinate with Purchasing, Accounting, Kitchen, Restaurant, and Housekeeping
• Prepare regular inventory reports
• Ensure proper storage, labeling, and FIFO/FEFO practices
• Assist in monitoring food and operating supply costs
• Report unusual discrepancies or inventory concerns to management