Group Cost Controller – Food & Beverage សំរាប់ D.Q.D Consulting Co., Ltd.
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| សំរាប់ : | ជនជាតិខ្មែរ |
| ផ្នែក : | គណនេយ្យ - ពន្ធដារ / សវនកម្ម, ធនាគារ និង ហិរញ្ញវត្ថុ, សេវាកម្មនិងបដិសណ្ឋារកិច្ច |
| ពេលធ្វើការ : | ពេញម៉ោង |
| ភេទ : | ប្រុស, ស្រី |
| ភាសា : | ខ្មែរ, អង់គ្លេស |
| តំបន់ : | ភ្នំពេញ |
| ចំនួន : | 1នាក់ |
| ឈប់ទទួលពាក្យ : | ថ្ងៃទី 02 ខែ ធ្នូ ឆ្នាំ2026 |
| ប្រាក់ខែ : |
តាមការចរចារ
|
| បទពិសោធន៍ : | យ៉ាងហោចណាស់ 5ឆ្នាំ |
| សញ្ញាបត្រ : | បរិញ្ញាបត្រ |
ពិព៌ណនាអំពីការងារ
We are now looking for qualified candidates to fulfill the positions below:
តួនាទីនិងការទទួលខុសត្រូវ
- Recipe Costing
- Build and maintain standard recipe cards for all food and beverage items, including ingredients, yields, portion sizes and preparation losses.
- Cost each recipe using current purchase prices and update costs when supplier prices, recipes or portions change.
- Work with Chefs and Bar Managers to confirm standard recipes, yields and portion specifications, and run yield / butcher tests where needed.
- Calculate food cost % and beverage cost % per menu item and flag items below target margin.
- Theoretical vs Actual F&B Cost
- Calculate theoretical (ideal) food and beverage cost from POS sales mix and standard recipes.
- Calculate actual cost of sales using opening stock + purchases + transfers – closing stock, adjusted for staff meals, entertainment and complimentary items.
- Analyse variances between theoretical and actual cost by outlet and category; investigate root causes (over-portioning, wastage, pricing, theft, recipe deviation, recording errors).
- Present findings and corrective actions to outlet managers, chefs and management.
- Wastage Control
- Implement and monitor wastage, spoilage and breakage logs in all kitchens, bars and stores.
- Review wastage daily / weekly, value it at cost and report trends by outlet and item.
- Recommend actions to reduce wastage, such as par-level changes, prep planning, FIFO and storage improvements.
- F&B Stock Counts
- Plan and lead month-end physical stock counts of food, beverage and consumables in all stores, kitchens and bars; carry out spot checks during the month.
- Reconcile physical counts to system stock, investigate discrepancies and post approved adjustments.
- Monitor slow-moving, expired and excess stock; review par levels and inter-outlet transfers.
- Check receiving: compare deliveries against POs and invoices for quantity, quality and price.
- Menu Cost Updates in POS
- Maintain menu item costs and recipe links in the POS / inventory system so that theoretical cost reporting is accurate.
- Set up new menu items, promotions and set menus with correct recipes and costs before launch.
- Update POS costs promptly when recipes or ingredient prices change, and review POS item lists for inactive or mis-mapped items.
- Menu Engineering & Pricing Support
- Run menu engineering analysis (popularity vs contribution margin) and recommend menu and pricing changes.
- Review supplier price movements and support Purchasing with price comparisons and alternative products.
- Reporting & Month-End Close
- Prepare daily / weekly flash F&B cost reports and the monthly F&B cost report by outlet.
- Provide closing stock valuation and cost of sales figures for the month-end close and reconcile them to the GL.
- Track F&B cost KPIs against budget and explain variances.
- Controls & Continuous Improvement
- Enforce F&B control procedures: requisitions, transfers, staff meals, complimentary and entertainment items, and void / waste approvals.
- Support internal and external audits with stock and cost schedules.
- Train outlet staff on recipe standards, wastage recording and stock-count procedures.
តំរូវការការងារ
Languages:
- Khmer - Good is required
- English - Good is required
- Bachelor's Degree in Accounting, Finance, Hospitality Management or a related field.
- F&B cost control experience in hotels, restaurants or a multi-outlet F&B group for 3 to 5 years as a minimum
- Strong knowledge of recipe costing, yield tests, theoretical vs actual cost analysis and inventory control.
- Hands-on experience with POS and inventory / recipe management systems.
- Advanced Microsoft Excel skills (pivot tables, lookups, cost models).
- Good command of English; local language required.
- Accuracy: Detail-oriented with numbers, recipes and stock records.
- Analytical thinking: Turns cost data into clear findings and practical actions.
- Communication: Works constructively with chefs, bar and outlet teams while holding them to standards.
- Hands-on approach: Hands-on in kitchens, stores and bars for counts and spot checks.
- Integrity: Handles stock and cost data objectively and with strong control awareness.
- Time management: Meets daily, weekly and month-end deadlines across multiple outlets.
ព័ត៌មានសំរាប់ការដាក់ពាក្យ
Interested qualified candidates are invited to send your CV, and Cover letter to email address provided in the contact details.
ជួយគាំទ្រ ខ្មែរអនឡាញចប
នៅពេលអ្នកដាក់ពាក្យសំរាប់ការងារនេះ ប្រសិនបើអាចសុំជួយប្រាប់ទៅកាន់ក្រុមហ៊ុនថា "អ្នកបានឃើញការងារនេះក្នុងគេហទំព័រ www.khmeronlinejobs.com".
អរគុណទុកជាមុន,
ពីក្រុមការងារ ខ្មែរអនឡាញចប
ព័ត៌មានអំពីក្រុមហ៊ុន (ដំណឹងជ្រើសរើសបុគ្គលិក)
| ឈ្មោះក្រុមហ៊ុន : | D.Q.D Consulting Co., Ltd. |
| ឈ្មោះសំរាប់ទំនាក់ទំនង : | D.Q.D. Consulting Co., Ltd. |
| អុីម៉េល : | admin@dqdconsulting.com |
| អាស័យដ្ឋាន : | #163, St 192, Sangkat Tuek L'ak Ti Bei, Khan Tuol Kouk, Phnom Penh, Cambodia |
ដំណឹងជ្រើសរើសបុគ្គលិកផ្សេងៗពីក្រុមហ៊ុននេះ
១នាក់
តាមការចរចារ
ថ្ងៃទី 02 ខែ ធ្នូ ឆ្នាំ2026
ភ្នំពេញ
១នាក់
តាមការចរចារ
ថ្ងៃទី 02 ខែ ធ្នូ ឆ្នាំ2026
ភ្នំពេញ
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