Cost Controller

Location: Reignwood Park, Lam Luk Ka Khlong 11, Pathum Thani Cost Controller : Check daily sales report for all outlets, as well as internal requisition. Maintain accurate records in inventory management systems (SAP) Ensure all cost-related data is properly documented and reconciled. Track daily food and beverage consumption across outlets (restaurant, bar, banquets, golf course kiosk). Coordinate with the F&B team to keep recipes up to date and ensure accurate cost calculation. Monitor recipe costing and update standard costs based on market fluctuations. Analyze cost variances and prepare detailed reports for management. Review and verify product requisitions from all warehouses, including ensure Ensure to have well-plan of inventory & cost control for all departments/ outlets/ warehouses Prepare monthly actual cost worksheets for food and beverage. Prepare budgets for special events and control banquet cost management. Storage and Inventory Management: Supervise receiving, storing, and issuing of stock - F&B and operating supplies. Conduct monthly and quarterly inventory counts at all warehouses, outlets and kiosks including surprise checks at randomly selected warehouses. Prepare summary for physical stock counted, stock movement, and inventory adjustment reports periodically to support accounting closing period. Identify slow-moving or obsolete stock and recommend corrective actions. Maintain par stock levels and coordinate with purchasing for timely replenishment. Create item codes for purchased and sold products, ensuring systematic categorization. Coordination and Reporting: Collaborate and coordinate with all departments and outside the company. Work with Executive Chef and F&B Manager to engineer menus based on cost efficiency Participate in pricing strategies and recommend adjustments based on cost analysis. Attend departmental meetings to address cost-related issues and propose solutions. Prepare daily, weekly, and monthly cost reports, and summary of the performance reports and next step and plan of cost controlling & warehouse for management review. Ensure compliance with internal controls, health regulations, and audit standards. Support external and internal audits with relevant documentation and analysis. Qualification: Bachelor’s degree or higher in Accounting, Cost Accounting, or Finance. Minimum of 5 years of continuous experience in cost controlling, preferably in 5-star hotels or fine dining establishments. Basic knowledge of warehouse management systems (WMS) or inventory tracking software. Proficient in Microsoft Office applications. Teamwork and communication skills to collaborate with other departments. Strong organizational skills to manage inventory and maintain warehouse efficiency. Highly responsible and capable of coordinating effectively across departments. Experience with accounting software (e.g. SAP or other ERP systems) is a plus.