Cost Controller

• Create items or products in the inventory and point of sales systems.
  
• Coordinate with all Department Heads on establishing Par Stock levels for all Store Inventory items and thereafter maintain re-order levels;
• Control all inventory items maintaining minimum working stock levels;
• Ensure that inventoried items are stored properly and issued in rotation to minimize wastage and spoilage;
• Prepare menu costing in coordination with the F&B and Kitchen leadership;
• Supervise the Receiving Function so that vendors deliver items based on the agreed-upon quality and hygiene standards;
• Spot-check daily receiving and store-keeping procedures to ensure they are being adhered to;
• Daily verify the accuracy of all invoices received by the Store and Receiving Clerk and ensure proper matching to purchase orders or market list.
• Monitor daily store requisitions and ensure that the Store and Receiving Clerk update the data in the inventory system.
• Monthly, organize and coordinate the inventory process for the outlets, kitchens, and stores. Thereafter, to prepare an accurate and timely consumption report of all stocks and supplies expensed.
• Perform random checks at outlets to ensure cost control system and work procedures are being implemented efficiently;
• Check and verify all reconciled inventory reports with book balance, actual counts, and unit costs. Troubleshoot if necessary to correct errors identified;
• Monitor all costs in operating departments (except for POMEC and S&M) and recommend measures to control them;
• Assist the F&B and Kitchen leadership in completing the Budget and Forecast where applicable; and
• Report actual results against the Budget for all food & beverage promotions.
• Completion of the monthly F&B analysts on a timely basis.
• Continues to improve cost control and revenue generated system to be the most practical and effective.
• Work closely with the Executive Chef and Purchasing Manager to control food and beverage costs.

Address: Lane 431, Au Co Street, Tay Ho District, Hanoi, Vietnam

• Uniform
  
• Duty Meals
• Insurance policy per current labor law.
• Accident Insurance 24/7
• Monthly service Charge
• Annual Health Check
• Participating job training, skill training by international hotel standards.
• Hotel's Activities
• Other benefits per Vietnam labor law.

• Tertiary education in finance or accounting.
• Three (3) years of Accounting experience.
• Ability to communicate in English with guests/vendors/government agencies and hotel staff to their understanding.
• Ability to provide legible communication.
• Ability to compute mathematical calculations.
• Experience with computers, calculators, or word processors.

Desirable:

• College diploma, Accounting major.
• Certification of previous training in computers.
• Fluency in a second language.
• Business writing skills.