• To assist the Cost Controller for the production and administration of the F&B cost control section especially in cost account and control besides he or she has to be responsible for food and beverage cost movement
• To recording and reporting volume and actual costs of food and beverage purchased, issued, and sold by the hotel.

Financial

• Responsible for the maintenance of proper food and beverage control procedures, including collection of data on food and beverage costs and sales
• Establishment of standards and par, reporting of comparative costs, statistics etc
• Works closely with the F&B Manager, Purchasing Manager and storerooms on the purchase of supplies, receiving, storing, issuing, service and sale of food and beverage item
• Recommends and aids in establishing standard in portions, recipes, purchase specification and yields
• To review and analyses the percent of food and beverage consumed each month
• To assist in determining sales potentials which actual sales are measured to furnish management with reports on control of food and beverage sales • Maintain beverage inventory and issuance control, taking personal inventories at periodic intervals
• To supervise store in order to assure that stock are properly records and controlled
• To update the purchase price comparison for the main selected items (monthly or yearly recap) and distributes to department head concerned
• To conduct random testing of existing per plate menu items to consider the existing costs and to determine the need for menu price increases • To supervise the month end stocktaking and to review the discrepancy, if any
• Supervise and control subordinates to discharge their duties in an effective and efficient manner
• To ensure teamwork and efficient operation of the hotel by developing the spirit within the section
• Ready to be assigned by the superior when any necessary and/ or urgent assignments are needed to be performed.
• To determines and reports the actual costs of food and beverage sold daily and monthly in the food and beverage report which incorporates the following:
• Pricing and extension of food and beverage issuing
• Costing of food and beverage consumed by the employees and other credits
• Categorizing of food and beverage issued to each independent kitchen
• Costing of inter-kitchen transfer
• Costing of food and beverage consumed by the banquet sales department for their functions
• Records the total food purchased by
• Checking the extensions and additions of invoices
• Recording and classifying food purchase journal in term of the different kinds of food and beverage of their terms of payment, code of accounts payable
• Performs the reconciliation of meat tags
• Prepares the employee and supervisors cafeteria cost records
• Accomplishes the monthly food & beverage inventory by
• Counting the food and beverage in the storeroom
• Pricing these food and beverage items and determining total value
• Reconciling the recorded value of inventory and value arrived at from the physical count
• Performs other duties as may be assigned

Operational

• To supply management with the tools for planning and control of the F&B department
• To prepare accounting information relating to food and beverage
• To control OS&E (Operating Supply & Equipment) and Preparing Report and checking for Hotel every 3 months.
• To conduct market survey of different items so as to ensure that the prices paid by the hotel should be below the market retail prices.
• To spot check at random.
• The accuracy of recipes
• Par stocks in the outlets and storerooms
• Inventory on shelves compared with the inventory recorded in the computer
• Market survey on items being purchased
• The quantity of items being received to ensure that they match purchase specifications
• Inventory turnover

Administration

• To maintain organized files of all pertinent cost audit and F.F.& E. records.

General

• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• To report duty punctually wearing smart attire according to Hotel’s dress codes and name badge at all time
• To have a complete understanding of the Hotel’s policies and procedures and to adhered to them.
• To have a complete understanding of the Hotel’s policy relating to fire, safety and health.
• To carry out any other reasonable duties and responsibilities as assigned.
• To respond to changes in departmental functions as dictated by the statutory regulations, industry, Hotel. 

ADDITION DUTIES

• Any other job/tasks are required by Accountant, Chief Accountant
• Work overtime for special events which will be compensated within one month.
• All employees are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All employees may be assigned to other duties in the hotel as and when required based on business demand.

• Minimum 3 years’ experience in costing fields in standard hotel
• Bachelor degree in related hotel management as Finance & Accounting, discipline or equivalent education. 
• Accounting system
• Computer skill (word, excel, power point, Email)
• Interpersonal and communication skill • Friendly, responsible, and honesty
• Able to work flexible hour to meet the needs of the business
• Able to handle company and employee data with confidentially
• Good organizational and time management skills
• Good Administration skills
• Driver license
• Exceptional Khmer & English writing and oral skills
• Basic knowledge of Cambodian labor law.