Executive – Cost Accounts

• 4 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Agro based firms (incl. Agro Processing/Seed/GM)

• Bachelor’s degree in Accounting, Finance or a relevant discipline from a recognized university.   

• Candidates must have completed at least 1,000 marks from the Institute of Cost and Management Accountants of Bangladesh (ICMAB).

• Candidates pursuing or having completed relevant professional qualifications will be preferred.

• 4 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Agro based firms (incl. Agro Processing/Seed/GM)

• Age 27 to 35 years

• Candidates with 5-star hotel experience will be strongly preferred.

• Experience in F&B costing, hotel inventory, menu costing, pricing, budgeting and cost allocation will be an advantage. 

• Strong knowledge of cost accounting and cost control.

• Practical knowledge of hotel costing and F&B costing.

• Strong understanding of pricing, budgeting, forecasting, and variance analysis.

• Knowledge of cost allocation methods and cost center management.

• Good understanding of inventory valuation and stock reconciliation.

• Strong analytical and numerical skills.

• Good knowledge of MS Excel and financial/accounting software.

• Ability to analyze large volumes of financial and operational data.

• Strong attention to detail and accuracy.

• Good communication and interpersonal skills.

• Ability to work under pressure and meet deadlines.

• Strong problem-solving and decision-making abilities.

Quality Hospitality Limited (Q-HOTEL Dhaka) is looking for a skilled and detail-oriented Executive – Cost Accounts to support the Finance & Accounts function. The selected candidate will be responsible for managing hotel costing activities, cost allocation, cost data management, pricing analysis, budgeting, inventory-related costing, and cost control processes. The position will play an important role in ensuring accurate cost reporting and supporting management in making effective pricing and financial decisions.

Responsibilities

• Manage and update costing and cost control processes for hotel operations.

• Prepare and analyze F&B, menu, product, and operational costing.

• Maintain and update cost allocation across departments and cost centers.

• Collect, verify, and maintain accurate cost-related data and records.

• Assist in preparing budgets, forecasts, and cost variance analysis.

• Support management in pricing and profitability analysis.

• Monitor food, beverage, inventory, and operational costs to identify variances and control unnecessary expenses.

• Assist with inventory valuation, stock reconciliation, physical stock counts, wastage, and consumption analysis.

• Prepare regular cost control and management reports.

• Coordinate with Finance, Accounts, Procurement, Stores, F&B, Kitchen, and other departments regarding cost-related matters.

• Ensure compliance with company policies, procedures, and internal controls.

• Perform any other duties assigned by management.

• Gratuity,Insurance,Mobile bill
• Salary Review: Yearly
• Festival Bonus: 2

As per company Policy