Cost Controller (Kế Toán Giá Thành)

Cost Monitoring & Control

• Verify daily receiving reports, market lists, outlet requisitions, and production records.

• Check pricing, unit cost, yield, and recipe accuracy in the system.

• Monitor transfers between outlets and ensure proper documentation.

Inventory & Cost Accounting

• Coordinate monthly physical inventory counts for F&B, minibar, operating supplies, and other stock items.

• Reconcile inventory variances and prepare monthly cost of goods sold (COGS) reports.

• Maintain updated cost files and ensure consistent costing methodology.

System & Data Verification

• Ensure accuracy of postings in POS, inventory system, and accounting software.

• Monitor voids, discounts, promotions, complimentary items, and investigate abnormal transactions.

• Review consumption trends and highlight unusual fluctuations.

Reporting & Analysis

• Prepare daily, weekly, and monthly cost reports for management review.

• Analyze food & beverage cost percentages and operational efficiency indicators.

• Provide recommendations to improve cost performance and reduce waste.

Compliance & Coordination

• Ensure adherence to hotel purchasing, receiving, storage, and issuing procedures.

• Work closely with Purchasing, Receiving, F&B, and Kitchen to ensure control compliance.

• Support internal and external audits related to cost control.

Other Duties

• Perform any other tasks assigned by the General Ledger / Financial Controller.

Qualifications & Requirements:

• Bachelor’s degree in Accounting, Finance, or related field.

• 1–2 years of experience in cost control or F&B accounting (hospitality preferred).

• Strong Excel skills; knowledge of POS, inventory systems, and hotel software is an advantage.

• High attention to detail, integrity, and analytical thinking.

• Ability to work collaboratively with operational departments.