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 lists.
• Monitor daily store requisitions and ensure that the Store and Receiving Clerk updates the data in the inventory system.
• On a monthly basis, 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 Executive Chef and Purchasing Manager to control food and beverage costs.

Others

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

Accountabilities

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

Company’s Culture

• Communicate and fully embrace the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer, and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

Essential

• 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.