Cost Manager (Cost Controller)

The Cost Manager (Cost Controller) is responsible for controlling analysing, and reporting all costs related to food, beverage, operating supplies, and other controllable expenses. The role supports profitability while maintaining five-star service standards.

KEY RESPONSIBILITIES

Cost Control & Analysis

• Monitor and control food, beverage, operating supplies, and other departmental costs.

• Analyse cost variances against budget, forecast, and standard costs.

• Prepare daily, weekly, and monthly cost reports with recommendations.

•Ensure recipe costing, menu costing, and selling price calculations are accurate.

Inventory & Stock Management

• Conduct regular inventory counts for food, beverage, and operating supplies.

• Investigate inventory discrepancies, wastage, breakage, and spoilage.

• Ensure proper stock rotation, storage, and par levels.

• Purchasing & Receiving Controls

• Coordinate with Purchasing and Receiving to ensure compliance with approved suppliers and pricing

• Verify purchase prices, contracts, and supplier invoices.

• Ensure proper receiving and issuing procedures.

Internal Controls & Compliance

• Maintain strong internal controls to safeguard hotel assets.

• Ensure compliance with company policies and audit requirements.

• Support internal and external audits.

Systems & Reporting

• Maintain accurate data in inventory and cost control systems.

• Update recipes, portion sizes, and standard yields.

• Provide timely cost information to management.

Cross-Department Collaboration

• Work closely with F&B, Kitchen, Purchasing, Finance, and Operations teams.

• Support cost optimisation initiatives.

- Competitive salary .

- Meal, accommodation, transportation, and phone allowances

- Enntitlement to Service Charge and hotel facilities/benefits in accordance with Company policies

- Full employee benefits in compliance with the Vietnamese Labor Law and Social Insurance regulations

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

• Minimum 3-5 years' experience in cost control within a 5-star hotel or luxury resort.

• Strong understanding of F&B operations and hospitality cost structures.

SKILLS & COMPETENCIES

• Strong analytical and numerical skills

• High attention to detail and accuracy

• Proficiency in Excel and hotel accounting systems

• Strong organisational and communication skills

• Ability to work under pressure

• Fluency in English

KEY PERFORMANCE INDICATORS

• Food & Beverage Cost Percentage

• Inventory accuracy and variance

• Cost variance vs budget

• Audit and compliance results

• Timeliness and accuracy of reports