รายละเอียด

Position Purpose

The Cost Officer oversees daily recording, control, analysis, and reporting of all food and beverage flows across the property. This role safeguards operational assets by tracking inventory movement from purchasing, receiving, and storage through issuing and kitchen/bar production. Working closely with the Financial Controller, Cost Controller, and Food & Beverage team, the Cost Officer provides timely, accurate variance analysis and operational reporting to maintain targeted cost-of-sales percentages and prevent revenue leakage.

Key Responsibilities

1. Daily Costing & Inventory Operations
• Maintain daily cost books, recording all store transactions, authorized requisitions, and inter-kitchen/outlet inventory transfers.
• Price and extend all store issues, daily officer checks (duty meals), F&B entertainment checks, and staff canteen consumption.
• Maintain perpetual inventory records and reconcile stock movement against system balances.
• Perform daily beverage bottle checks, bar inventory controls, and potential vs. actual sales comparisons.

2. Receiving, Storeroom & Floor Audits
• Conduct routine physical audits of the loading bay, main stores, kitchen prep areas, and bar outlets to ensure proper handling, temperature control, and sanitation.
• Audit receiving operations against purchase specifications, market lists, supplier delivery orders, and approved unit pricing.
• Enforce inventory rotation standards (FIFO) and par-stock levels to minimize slow-moving items, spoilage, breakage, and pilferage.
• Supervise storekeeping and receiving practices to guarantee storeroom orderliness and documentation integrity.

3. Recipe Costing, Yields & Portion Control
• Verify adherence to standard recipe cards, portion control standards, and yield management across production kitchens and bars.
• Perform routine yield tests (butchery, seafood, and fresh produce) alongside the culinary team.
• Cross-reference POS sales summaries against kitchen captain orders, dispense dockets, and inventory issues to detect discrepancies, unrecorded voids, or waste.
• Assist in periodic recipe reviews, updating cost structures to reflect market fluctuations.

4. Financial Reporting & Month-End Reconciliations
• Calculate and distribute daily operational food and beverage cost percentage reports to department heads.
• Conduct monthly physical stock counts for all F&B stores, satellite outlets, and operating equipment (OS&E).
• Prepare comprehensive monthly cost reports:
o Monthly F&B cost of sales reconciliations.
o Potential vs. actual beverage consumption reports.
o Slow-moving, dead stock, and write-off schedules.
o Comparative unit purchasing price trends.
o Outlet consumption resumes and gross profit margin analyses.

5. Cross-Departmental Collaboration & Compliance
• Partner with the Executive Chef, F&B Manager, and Purchasing Manager to optimize vendor terms and refine purchasing specifications.
• Participate in market surveys and vendor spot checks to benchmark price, quality, and service reliability.
• Maintain administrative records, internal control files, and audit-ready documentation in full compliance with accounting standards and company SOPs.
Workplace Health, Safety & Asset Protection
• Adhere to Occupational Health and Safety (OH&S) guidelines, identifying operational hazards and reporting risks immediately.
• Apply safe manual handling and lifting techniques during stock counts, deliveries, and store audits.
• Ensure storerooms, chemical cages, and walk-in chillers adhere to food safety regulations, fire safety clearances, and emergency evacuation protocols.
• Maintain clean, organized storage facilities and monitor the maintenance of scales, temperature gauges, and handling equipment.

Candidate Profile & Qualifications
• Diploma or Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related discipline.
• 3–5 years of progressive experience in cost control, store management, or F&B auditing within a 4- or 5-star hotel or high-volume resort environment.
• Deep understanding of hotel F&B cost control cycles, perpetual inventory methods, and yield testing.
• Strong working proficiency in hotel PMS / inventory systems like Comanche and advanced Microsoft Excel.
• Strong numerical accuracy, data interpretation, and investigative mindset.
• Ability to enforce standard operating procedures diplomatically across culinary and service teams.
• Professional resilience and sound time management during monthly reporting deadlines.
• Good command of spoken and written English and Thai for effective communication across diverse teams.
• High personal integrity, ethical conduct, professional grooming, and schedule flexibility to accommodate business cycles and month-end inventory stock takes.