Cost Control Executive

Overview Located in Barsha Heights, TRYP by Wyndham features 650 modern rooms, from studios to premium suites, catering to business travelers and families alike. As an urban retreat, TRYP has a host of premium facilities, including three dining venues, a co-working space, a fitness center, and a spa, while various cafés, restaurants and supermarkets can be found within walking distance. Conveniently located near the Dubai Metro Station and major thoroughfares, TRYP offers easy access to the city's amenities. Additionally, in its pursuit to blend city living with beachfront relaxation, TRYP offers guests exclusive access to Soluna Restaurants and Beach Club on the Palm Jumeirah. Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with TRYP by Wyndham. The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint. Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximize efficiency, drive revenue growth, and enhance guest satisfaction. At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimize performance, boost profitability, and deliver sustainable growth for your property. Job Description Monitor and control all Food & Beverage and operational costs across hotel departments. Conduct regular inventory checks and ensure accurate stock records in the system. Analyze daily, weekly, and monthly consumption reports for food, beverage, and general stores. Review and verify receiving reports, purchase requisitions, and supplier invoices. Track waste, spoilage, and variances to identify cost leakages and opportunities for savings. Assist in menu engineering by providing cost per portion and profitability analysis. Ensure proper pricing strategies in POS systems and keep recipe costing up to date. Coordinate with the purchasing and kitchen teams to ensure proper inventory management. Prepare daily, monthly, and ad hoc cost control reports for management. Support in budget preparation, forecasting, and financial audits as needed. Ensure compliance with internal controls and standard operating procedures. Experience with POS and inventory software (, Micros, FMC, Material Control). Knowledge of menu engineering, recipe costing, and yield management. Familiarity with local purchasing laws and compliance in the hospitality industry. Desired Skill & Expertise Strong knowledge of cost control procedures in F&B and hotel operations Proficient in inventory management and conducting stock audits Experience with POS and inventory systems (, Micros, FMC, Material Control) Ability to analyze consumption, waste, spoilage, and variance reports Skilled in recipe costing, menu engineering, and portion control analysis Accuracy in reviewing invoices, purchase orders, and receiving reports Understanding of pricing strategies and POS system configuration Strong coordination with purchasing, stores, and kitchen teams Options