Reported successfully

• Ensures the implementation and compliance with the Cost Control Policies and Procedures as laid down by Management.

• Reports on the daily and monthly food & beverage costs against each outlet.

• Determine sales potentials to provide a yardstick for the measurement of food & beverage sales performance.

• Supervises and directs the stores and receiving section on the implementation and compliance with established policies and procedures.

• Spot check on the receiving areas to ensure no foul plays and compliance with procedures.

• Organizes monthly physical stock-take of stock items in stores and kitchen.

• Complies a monthly cost control report for management information.

• Assists in establishing standard costs from recipes.

• Assists in establishing stock level from store items in consultation with store officer and other department heads.

• Attends food & beverage meeting to report on and account for food & beverage cost.

• Responsible in assisting the in safeguarding the company’s investment in food and beverage inventory and to provide the management with accurate and timely operational reports.

• Ensures that the control procedures affecting receiving, storing, issuing, costing and portion control are being followed.

• Coordinates with other department involved in matters affecting cost reduction and control.

• Coordinates with chef on costing of banquets, etc. and participate in the formulating and enforcement of sound control procedures for banquet beverage bar control practices.

• Reports discrepancies and irregularities and recommend corrective actions.

• Supervises in the daily inventory of perishables and the monthly inventory taking of food, beverage and supplies.

• Review and analyze all cost reports and check all end-of-the-month closing procedures.

• Supervises and perform yield test regularly to establish portion cost factors and to determine the most advantageous buying of wholesale cuts of meat and fish.

• Compares regularly prices of menu items with other hotels to determine reasonability and competitiveness of existing menu prices.

• Perform all other work delegated assigned by accountant manager

• Bachelor’s degree in Business Administration, Procurement, Accounting, or a related field.

• Good understanding of purchasing procedures, inventory control, and cost management.

• Good computer skills, particularly Microsoft Excel and purchasing/inventory systems.

• Good knowledge of local suppliers, products, prices, and market conditions.

• Experience in supplier negotiation and quotation comparison.

• Able to meet deadlines and work to tight schedules.

• English and Khmer (spoken and written).

• 1-4 years minimum experience hotel, hospitality, restaurant, or similar business.

REPORT

• Cost Controller will work closely with the accountant Manager and general Manager.

• Relationships to department Accounting, Store/Receiving, Food & Beverage, Kitchen, Housekeeping, Engineering, Spa, Human Resources, Management.