Overview
Cost Controller Jobs in Phnom Penh, Phnom Penh, Cambodia at Crowne Plaza Phnom Penh by IHG (VM Hotel Phnom Penh)
Title: Cost Controller
Company: Crowne Plaza Phnom Penh by IHG (VM Hotel Phnom Penh)
Location: Phnom Penh, Phnom Penh, Cambodia
The Cost Controller is responsible for monitoring, analyzing, and controlling the hotel’s food, beverage, and operational costs to support profitability, financial accuracy, and effective inventory management.
Responsibilities:
- Monitor and control food, beverage, and other operational costs to ensure profitability and compliance with approved budgets.
- Prepare daily, weekly, and monthly cost reports, including variance analysis between actual, budgeted, and theoretical costs.
- Conduct regular inventory and stock counts and reconcile physical inventory with system and accounting records.
- Monitor food and beverage consumption, wastage, spoilage, and losses, and investigate significant variances.
- Review and maintain recipe costing, menu costing, selling prices, and profitability analysis.
- Monitor purchasing prices and receiving procedures to ensure goods are purchased and received according to approved specifications, quantities, and prices.
- Conduct regular spot checks of stores, kitchens, restaurants, bars, and other operational areas to ensure proper inventory control.
- Ensure all stock movements, transfers, issues, returns, and inventory adjustments are properly authorized, documented, and accurately recorded.
- Work closely with Finance, Purchasing, Receiving, Culinary, and F&B teams to identify cost-saving opportunities and improve operational efficiency.
- Ensure compliance with hotel financial policies, internal control procedures, audit requirements, and applicable IHG standards.
Qualifications:
- Bachelor’s Degree in Accounting, Finance, Business Administration, Hospitality Management, or a related field.
- Minimum 2–4 years of experience in Cost Control, Accounting, Finance, Inventory Control, or a related position.
- Strong knowledge of cost accounting and financial analysis.
- Good understanding of Food & Beverage costing and menu engineering.
- Strong knowledge of inventory management and stock control procedures.
- Excellent attention to detail and accuracy.
