Cost Controller

• Oversee daily cost control activities for Food & Beverage, Rooms, Engineering, Housekeeping, and other operating departments.
• Prepare and maintain accurate cost reports (daily, weekly, monthly) including food cost, beverage cost, payroll cost, operating supplies, and other departmental costs.
• Conduct regular inventory counts, reconcile discrepancies, and ensure correct valuation of stock (FOH & BOH).
• Implement and monitor purchasing and receiving procedures to prevent loss, pilferage, and over-ordering.
• Analyze variances vs. budgets and forecasts; provide root-cause analysis and recommend corrective actions.
• Develop and maintain standardized recipes, portion control guidelines, and costing templates for F&B outlets.
• Review invoices, par levels, and supplier pricing; assist in supplier negotiations and contract reviews.
• Coordinate with the Finance Manager/Controller to prepare month-end journals, accruals, and supporting schedules.
• Support budgeting, forecasting, and financial modeling; provide timely inputs for capital and operational plans.
• Train and guide department heads and relevant staff on cost control policies, inventory procedures, and wastage reduction techniques.
• Ensure compliance with internal controls, audit requirements, and company policies.
• Participate in internal and external audits; provide required documentation and explanations.
• Lead or participate in ad-hoc cost improvement and profitability projects.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Minimum 3–5 years’ experience in cost control or accounting within the hotel, resort, or F&B industry. (Experience expectations can be adjusted based on hotel star rating.)

Strong knowledge of hospitality costing principles, inventory control, and financial reporting.

Proficient in MS Excel (advanced formulas, pivot tables) and experience with hotel accounting or POS/inventory systems (e.g., M3, Opera, Fidelio, MICROS, ORACLE, iCHEF, or similar).

Solid understanding of general ledger, accruals, and month-end processes.

Excellent analytical, problem-solving, and organisational skills.

Strong communication skills and the ability to work collaboratively with operational teams.

Attention to detail, integrity, and ability to handle confidential financial information.

Please send your CV to: recruitment"a còng"lessens.vn