First of all, I don't know much about the catering industry and property, but I can give some opinions from the perspective of cost management for your consideration:

First, the competent department of cost management should be the Audit Department or the Group Finance Department. As a project department, you should not exceed your authority. If the management of the company stipulates that you have this function, it is another matter. Of course, if you are afraid of some uncontrollable projects, you can put forward opinions to the above two departments and let them be introduced.

second, as far as the restaurant is concerned, the cost is nothing more than rent, water and electricity repair expenses, staff salaries, etc. These are uncontrollable, but there are requirements on the number of employees. What items and how much repair expenses need to be submitted for approval in advance should be stipulated. The important thing is that there should be a system for the management of the kitchen in the procurement and warehousing acceptance.

Third, the property is mainly the expenditure of engineering repair, which is also stipulated above, and the finance should have a perfect system.

Fourth, reiterate: to do a good job in cost work, you should understand the business process and go to the scene in person to understand the actual situation.