Cost Controller

1. Bachelor degree in Accounting
2. At least 3 years experience in Cost Controlling function a cost controlling officer
3. Strong supervisory and managerial skills and result oriented
4. Excellent communication and presentations skills required.
5. Strong in analytical skill
6. Good command in English communication
7. Strong leadership and people skills.
8. Thai national

Remuneration:
A competitive salary and benefits are offered to the successful candidate.

1. Collect the par stock report from outlets/departments and prepare the combined par stock report for food, beverage and consignment.
2. Conduct a quarterly inventory of chinaware, glass, silverware and linen .
3. Provide an analysis of costs and controlling expenditure for management.
4. Coordinate with F&B, housekeeping requirements to maintain stock level for operating equipment efficient running of departments.
5. Supervises, coordinates and participates in all activities of operation analyst and head storekeeper in controlling food and beverage and general storeroom supplies used in the hotel.
6. Responsible in safeguarding the company- s investment in food and beverage inventory and other storeroom inventories and provides the management with accurate and timely operational cost reports.
7. Ensures that the control procedures affecting receiving, storing, issuing, costing and porting control are being followed.
8. Attends and participates in dealing with current problems in food and beverage department and other departmental meetings.
9. Coordinates with food and beverage director and other departments involved in matters affecting cost reduction and control.
10. Reports discrepancies and irregularities and recommends corrective action.
11. Coordinates with food and beverage director on closing of banquets, events etc. and participate in the formulation and enforcement of sound control procedures for banquet beverage bar control practices.
12. Supervises the daily inventory of perishables and the monthly inventory taking of food, beverage, and supplies and the quarterly operating equipment inventory.
13. Reviews and analyzes all cost reports and checks all end of the month closing procedures. Responsible of the implementation and follow of estimated potential costs for food & beverage.
14. Establishes and maintains par stock for all store rooms.
15. Check and report on the slow moving items in store to reduce the companies exposure on any major write offs of inventory.
16. Review regularly inventory par levels and ensure stocks are kept at appropriate level.
17. Prepare the daily food and beverage cost /monthly F&B cost report / F&B statistics report.
18. Perform porting checking regularly and discuss with chef.
19. To undertake any other duties as directed by financial controller and management.
20. Update menu items into systems after checking the recipes created by the executive chef.
21. Establish special event P&L, confirm that the actual revenues and costs are in line with the forecasted P&L. Coordinate with the operation to ensure that the hotel- s profits are maximized.
22. Reconciliation report for food, beverage, wine consignment, general and engineering store.
23. Performs other duties, as assigned, to meet business needs.

ประกันสุขภาพ
อาหาร
ยูนิฟอร์ม
กองทุนสำรองเลี้ยงชีพ
ประกันสังคม
กองทุนเงินทดแทน
ตรวจสุขภาพประจำปี
Service Charge

ฝ่ายทรัพยากรบุคคล (Human Resources)
100-100/1 หมู่ 4 ถ.บางนา-ตราด กม. 14 ต.บางโฉลง อ.บางพลี สมุทรปราการ 10540 
เว็บไซต์ : www.eastinhotelsresidences.com/eastinthanacitygolfbangkok
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