Qualification:
Bachelor’s Degree
Minimum 5 years of experience in Cost Control within the FM & Catering industry in the Gulf region
Responsibilities:
Visit project sites weekly
Verify requisitions match daily menu requirements
Calculate and confirm costs before issuing materials
Discuss over-budget items with the Project Manager
Monitor stock levels; prevent overstocking or under-stocking
Ensure proper food and beverage portion control
Track consumption and report any unusual variances
Record wastage and leftover quantities
Prepare and share weekly visit reports
Requirements:
Proven experience in cost control, preferably in catering
Strong knowledge of inventory and cost control systems
Attention to detail and accuracy in tracking costs
Effective communication and problem-solving skills
Ability to coordinate effectively with project teams