Cost Controller Officer (เจ้าหน้าที่ควบคุมต้นทุน)

GENERAL MISSION:

1. Ensures the smooth and efficient operation of department, food & beverage cost control, storerooms and receiving. Assists the management in keeping the cost of food, beverage and other supplies to the minimum.
2. Leads and coordinates the hotel- s profit engineering activities.
3. Ensures all accounts and financial statements are up to date and maintained in accordance with international standard charter of accounts practices and local government regulations.

RESPONSIBILITIES AND MEANS:

1. Responsible for the maintenance of proper food and beverage control procedures, including collection of data on food and beverage costs and sales, establishment of standards and pars,
reporting of comparative statistics.
2. Works closely with Accounting, Purchasing and storeroom on the purchase, receiving, storing, issuing, service and sales of food and beverage items.
3. Recommends and aids in establishing standards in portions, purchase specifications and yields.
4. Reports on costs of food and beverage consumed and sold and measures them against food and beverage cost potentials.
5. Assists in determining sales potentials against which actual are measured to furnish the management with reports on control of food and beverage sales.
6. Maintains beverage inventory and issuing control, taking personal inventories at periodic intervals.
7. Reviews the daily receiving report & store requisition for all materials.
8. Verifies the purchase department is performing their duties according to hotel procedures.
9. Computes daily requisition and material transferred between the kitchen, restaurant and bars and then computes the food and beverage cost for kitchen, restaurant and bar, separately. Also prepares the daily/weekly food & beverage cost report.
10. Supervises the monthly physical inventory taking for the food, beverage and general supplies and engineering materials and computes the inventory amounts for the physical inventory list.
11. Supervises the regular physical inventory taking for hotel operating equipments and computes the inventory list, calculation of loss and breakage report from retain service charge.
12. Prepares the monthly cost controller report.
13. Verifies that receiving staff are performing their duties according to hotel procedures and using good judgment in inspecting goods.
14. Checks daily receiving procedures for F&B items to make sure they are being followed.
15. Verifies the storeroom staff are performing their duties according to hotel procedures and properly managing all goods stored.
16. Computes and records costs in the standard recipe and standard drink recipe. Performs Butcher test and have a grasp of spoiled or unusable ingredients.
17. Verifies F&B Cashiers are performing their duties according to hotel procedures. Verifies that systems are adjusted when menu price changes.
18. Verifies that kitchen and bar staff is providing a high standard of food preparation and service.
19. Performs analysis of the menus and computes standard food cost.
20. Verifies all storeroom keys are sufficiently safeguarded and no theft problems occur.

1. Training & Education
2. 5 days working / 2 days off
3. Service Charge
4. Provident Fund
5. Social Security
6. Public Holiday
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation