1157 Cost Control Jobs - Page 27

We are looking for a motivated Junior Quantity Surveyor to join our growing team. Responsibilities include preparing BOQs, estimating project costs, assisting in tender documentation, and tracking material usage and budgets. The ideal candidate should have a diploma or degree in Civil Engineering or Quantity Surveying, good knowledge of measurement and billing, and proficiency in MS Excel and AutoCAD. Candidates with up to 2 or more years of experience are encouraged to apply. Key Responsibilities: Prepare quantity take-offs and Bill of Quantities (BOQ) based on drawings and specifications. Assist in cost estimation and budgeting for construction projects. Support in tender preparation, rate analysis, and bid documentation. Track project costs and monitor material usage and wastage. Liaise with site engineers to verify measurements and work progress. Assist in preparing and reviewing subcontractor bills and client invoices. Maintain proper documentation of contracts, variations, and billing. Ensure compliance with company standards and project timelines. Requirements: Diploma or Degree in Civil Engineering or Quantity Surveying. 1-2 years of relevant experience in the construction industry. Knowledge of construction materials, rate analysis, and cost control. Proficiency in MS Excel; familiarity with AutoCAD and billing software is a plus. Good analytical and numerical skills with attention to detail. Ability to read and interpret architectural and structural drawings. Strong communication and teamwork abilities. Willingness to work on-site as required. Benefits: Competitive salary based on experience. Opportunity to work on reverse and high end projects. Professional growth and skill development opportunities. Collaborative and creative work environment.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Housekeeping Team Management:Supervise, train, and lead the housekeeping staff, including room attendants, housekeepers, and laundry staff Create work schedules, assign tasks, and monitor staff performance to ensure efficient and effective operations Quality Control:Ensure that all guest rooms, public areas, and facilities meet or exceed cleanliness and hygiene standards Conduct inspections to identify areas that require attention and follow up on corrective actions Inventory Management:Maintain inventory of cleaning supplies and equipment, and order necessary supplies when needed Ensure the efficient use and maintenance of housekeeping equipment Guest Services:Respond to guest requests and concerns related to housekeeping promptly and professionally Coordinate special requests, such as extra beds or cribs, with the front desk Training and Development:Provide ongoing training and development for housekeeping staff, ensuring they follow safety protocols and industry best practices Budget Management:Assist in developing and managing the housekeeping department's budget, controlling costs, and optimizing resource allocation Reporting:Maintain records, reports, and documentation related to housekeeping activities, such as room occupancy, maintenance issues, and staff performance Health and Safety Compliance:Ensure that the housekeeping department complies with health and safety regulations and maintains a safe work environment Environmental Sustainability:Promote and implement sustainable and environmentally friendly housekeeping practices, such as waste reduction and energy conservation Communication:Maintain open and effective communication with other departments, such as front desk, maintenance, and management, to ensure smooth operations

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmen t Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmen t Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmen t Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years' work experience as Assistant Manager / Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards The candidate should have worked in both outlet and banquets as well

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Bar is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years' work experience as Assistant Bar Manager or Team Leader/Captain in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards

Perform diversified cleaning and housekeeping activities (as mentioned in the contract) of the client premises. Maintain all areas assigned in a perfect state of cleanliness.Proper use of chemicals and other cleaning agents.Collection and disposal of garbage. Proper use of cleaning equipment.Carry out any other duty as instructed by the Supervisor/Manager Attend all scheduled staff training and safety meetings. Estimate time and materials required on work orders.Maintain work area and equipment in a clean and orderly condition following all prescribed regulations. Know current Safety Regulations.Respond to emergency call-in situations. Have necessary stock and tolls to perform the cleaning and housekeeping activities.Make daily rounds of premises as assigned by Supervisor

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Outlet Manager - Bar in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the Laundry department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Laundry Manager is responsible to ensure the smooth operation of the laundry department in Rooms Division, which includes the area of laundry, dry cleaning and the uniform room. Qualifications Ideally with a diploma in Hospitality or Tourism management. Minimum 2 years work experience as Laundry Manager or Assistant Laundry Manager in larger operation. Good problem solving, administrative and interpersonal skills are a must.

You will be responsible to provide an excellent and consistent level of service to your customers. The Waiter/Waitress is responsible to serve Food & Beverage to guests in the assigned Place of Work, provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

A Food and Beverage Controller is responsible for managing the inventory and cost of food and drinks. Qualifications Certificate or qualification in Finance and/or Accounting / 1 years' work experience as Food and Beverage Controller in a hotel or similar large organization or accounting firm desirable

Responsible for guiding Restaurant staff - Captains, Waiters & Hostess in performance of their jobs Responsible for Sanitation, Cleanliness, Maintenance & Manpower planning of the outlet Maintain Operational Standards, Guest Satisfaction & Profits Required Candidate profile Diploma/Graduate in Hotel Management 8 -10 years of Experience in Hospitality 2-3 years Managerial Experience in High Traffic Dining Bar

Responsibilities : - Will be responsible for P&L Of Real Estate Business and across projects. - Responsible for the overall Operation Strategy, Project Controls & planning, Project Feasibility, Cost Control, Budgeting, Monitoring, P&L, engineering, procurement, construction, and start-up, of projects assigned. - P&L - Project Management, Design & Development, Sales, Marketing, Execution, and Legal Formalities for the Purchasers till handover. - Responsible for Execution of projects, Project monitoring Engineering, contracts, Tendering, procurement, planning & budgeting, cost monitoring, product quality, safety, estimation, etc. - Responsible for supporting successful delivery on time and within cost. - The profile includes business development, tendering, execution of projects within time and contractual parameters, closing contracts, team building, customer relationships, etc. - Execution- including selection and management of Architects- Local/International, Consultants, Vendors and Co-ordination for project approvals with statutory authorities Qualifications : - MBA (IIT/IIM/XLRI/SCMHRD/IMT/FMS), or Rich Real Estate Experience - (Good Experience with - Godrej Properties, Shobha Construction, Megha Infrastructure, Lodha Group, Rajpushpa, Shapoorji Pallonji Group, My Homes Group, Tata, Stattva, L& T, will be an added advantage) - Visionary leader with an entrepreneurial mindset and a strong background in P&L management, construction, and strategic planning. - Dynamic individual with a proven track record in township, high-rise, and residential projects.

Job Description: Plant Cost Controller Department: Management Control Location: Vashi ,Navi Mumbai Qualification: ICWA / CMA Years of Experience: Minimum 2-5 years Key Duties and Responsibilities: 1. Budget Development: Collaborate with operational management in budget development. Prepare and file budget templates, ensuring consistency and accuracy. Challenge data and consolidate financial information. 2.Results Management: Prepare provisional results and load them into the controlling tool. Conduct result and variance analyses against budget and previous year. Support the accounting department during closing, presenting and explaining results. Propose and implement action plans, conduct ad hoc analyses, and assist in cash management. Drive, animate, and monitor performance indicators. 3.Forecasting: Assist operational management in developing and building forecasts. Challenge forecast data for accuracy and reliability. 4.Cross-Departmental Collaboration: Work effectively with other departments. Share knowledge and information. Assist operational managers in utilizing financial tools and decision-making. Technical Skills: 1.Industrial Efficiency: Collaborate closely with Plant Manager and corporate team to monitor and analyze industrial equipment efficiency and KPIs. Apply strategies to improve overall plant efficiency. 2.Management Analysis: Perform comprehensive financial analyses with accuracy, consistency, and integrity. Utilize financial and accounting data to conduct analyses by profit center. 3.Controlling/Financial Business Modeling: Provide support to business functions in cost management and decision-making. Contribute to the performance of the plan through financial modeling. 4.Financial Data Mining and Reporting: Process and interpret data to produce effective reports. Understand the impact of erroneous data on company systems and statistics. Desired Profile: Good knowledge of costing, variance analysis, budget preparation, and process improvement. Preferably from Dairy Manufacturing, though not mandatory. Knowledge and proficiency in SAP and Excel are mandatory. Strong leadership and communication skills in English. Ability to work with multiple stakeholders and ensure adherence to deadlines.

Job Summary: We are seeking a mid-level Accountant with a strong background in accounting and finance. The ideal candidate should have cleared CA Inter, possess at least 5 years of experience in accounting and financial management, and have extensive knowledge of taxation, GST, and cost control. Proficiency in Excel and excellent communication skills are also essential. Key Responsibilities: Financial Reporting: Maintain accurate financial records and ensure the timely preparation of financial statements, balance sheets, income statements, and cash flow reports. Monthly Financial Reporting: Prepare and submit monthly financial reports, including Profit & Loss statements, Balance Sheets, and financial metrics, by the 10th of every month. Taxation & Compliance: Manage all aspects of direct and indirect tax, including GST filings, tax audits, TDS compliance, and liaising with tax authorities to ensure adherence to regulatory requirements. Cost Control: Develop and implement cost control measures across operations, monitor expenses, and suggest initiatives to optimize financial efficiency. Budgeting & Forecasting: Assist in the preparation and analysis of budgets, forecasts, and financial plans to support decision-making processes. Accounts Payable & Receivable: Manage accounts payable and receivable functions, including invoicing, payment processing, and reconciliation of accounts. General Ledger Management: Maintain and update the general ledger, ensuring accuracy and completeness of entries. Financial Audits: Support the external audit process by preparing financial information and documents as required by auditors. Excel Reporting: Develop and maintain advanced Excel models for financial analysis, budgeting, and reporting. Collaboration & Communication: Work closely with cross-functional teams to provide financial insights and ensure smooth execution of financial operations. Clearly communicate financial findings and recommendations to management. Requirements: Educational Qualification: CA Inter (Cleared) Experience: Minimum 5 years of accounting experience in a similar role. Taxation Expertise: Strong knowledge of GST, income tax, TDS, and other tax regulations. Cost Control: Proven experience in implementing cost-saving initiatives and financial optimization. Technical Skills: Proficiency in MS Excel, with advanced knowledge of formulas, pivot tables, and data analysis. Communication: Excellent verbal and written communication skills for effectively liaising with team members and external stakeholders. Attention to Detail: High level of accuracy and attention to detail in financial reporting and analysis. Preferred Qualifications: Experience in accounting software such as Tally, Zoho Books, or similar.

We are looking experienced Estimation Engineers to join our real estate team The candidate will be responsible for preparing accurate cost estimates The candidate must have strong background in cost estimation for commercial projects Required Candidate profile Prepare cost estimates for residential and commercial real estate projects. Assist in the preparation of tender documents, BOQs, and rate analysis Evaluate subcontractor quotations and vendor pricing

Key Roles and Responsibilities of a Quantity Surveyor: Cost Estimation and Budgeting: QSs are responsible for preparing detailed cost estimates and budgets for projects, including materials, labor, equipment, and other costs. Contract Administration: They manage contracts between clients and contractors, ensuring compliance with terms and conditions, and negotiating variations and changes. Tendering and Procurement: QSs oversee the tendering process, evaluating bids, and selecting contractors or suppliers who offer the best value. Cost Control and Management: They monitor project costs, identify and manage risks, and implement cost control measures to ensure projects stay within budget. Valuation of Work: QSs value completed work, preparing certificates for payments to contractors and subcontractors. Financial Reporting: They prepare financial reports, manage project cash flows, and assist in preparing final accounts. Dispute Resolution: QSs help resolve contractual disputes and claims, ensuring fair and timely resolution. Risk Management: They identify and assess potential risks associated with projects and implement strategies to mitigate them. Value Engineering: QSs may be involved in value engineering exercises, seeking ways to improve project value while maintaining quality and reducing costs. Post-Construction Phase: They assist in finalizing accounts, preparing documentation for tax reporting, and submitting insurance claims.