Cost Controller Officer (เจ้าหน้าที่ควบคุมต้นทุน)

1. To ensure that accurate par levels are established and ordering is done in accordance with the set par.
2. To be involved in formal negotiations for annual or large contracts involving inventory items, such as mini bar items, general suppliers, etc.
3. To ensure that all goods are channeled to the Receiving.
4. To Spot check that all scales are working properly and that all goods are not left unattended.
5. To ensure that all invoices are stamped and signed by the Receiving officer. All direct purchased items should also be signed by the Department Head or Outlet Manager.
6. Spot check to ensure that goods are received as per specifications.
7. That the Receiving does not receive goods without a purchase order or purchase list.
8. That the Receiving only holds files for current purchase orders and purchase lists for goods not yet received.
9. That commissary chef is called to check on quality of good received, e.g. herbs and fresh meat.
10. That correct inventory items and quantity are received in the computer to the correct stockroom.

To audit back-of-house functions: receiving, store and inventory. To audit the day-to-day operation of all food and beverage outlets.

สวัสดิการ
-กองทุนประกันสังคม
-กองทุนทดแทน
-ตรวจสุขภาพประจำปี
-เงินช่วยเหลือกรณีมรณกรรม
-ชุดยูนิฟอร์ม
-ทำงาน 5 วัน หยุด 2 วันต่อสัปดาห์