Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ Lanexang Vientiane Hotel set to open in Q2 2026 will bring contemporary style and Laotian flair to the heart of the capital, just minutes from Wat Si Saket, Vientiane Night Market, and Chao Anouvong Park. The hotel’s 197 guest rooms and suites will blend modern design with local touches, offering its guests the choice of four dining venues, including an international all-day dining restaurant, a western comfort food concept and bar, and a Southeast Asian fine-dining restaurant. Guests will enjoy Avani Spa with five treatment rooms, an Avani Fit fitness centre and studio, an outdoor swimming pool, and versatile event spaces including a ballroom for up to 320 guests.

At Avani+ Lanexang Vientiane, great dining experiences are built not only on creativity and service, but also on smart control behind the scenes. As Food & Beverage Cost Controller, you will play a key role in ensuring the financial efficiency and profitability of our restaurants, bars, and culinary operations.

Working closely with the Finance and Food & Beverage teams, you will monitor costs, analyze performance, and support the team in maintaining the right balance between quality, consistency, and cost efficiency. Your insights will help guide purchasing decisions, menu pricing, and operational improvements that contribute to the overall success of the hotel.

This role is ideal for someone who is analytical, detail-oriented, and enjoys working closely with operations to drive both performance and efficiency.

Key Responsibilities

• Monitor and control food and beverage costs across all outlets, ensuring alignment with budget and company targets.
• Conduct regular cost analysis, including food cost percentage, beverage cost, and menu profitability.
• Work closely with the Purchasing and Culinary teams to ensure proper pricing, portion control, and product usage.
• Review and verify purchase orders, invoices, and receiving reports to ensure accuracy and compliance.
• Conduct regular stock counts and inventory audits, identifying variances and recommending corrective actions.
• Analyze wastage, spoilage, and consumption patterns to improve operational efficiency.
• Support menu engineering and pricing strategies to maximize profitability.
• Prepare regular cost reports and provide insights to Finance and F&B leadership teams.
• Ensure all cost control procedures comply with company policies and audit requirements.
• Assist in budgeting and forecasting processes for the F&B department.
• Contribute to continuous improvement of systems and processes related to cost control.

• Bachelor’s degree in Finance, Accounting, Hospitality Management, or related field.
• Minimum 3–5 years of experience in cost control, finance, or F&B operations, preferably within hotels or hospitality environments.
• Experience in Food & Beverage cost control is highly preferred.
• Strong analytical skills with attention to detail.
• Good understanding of inventory management, purchasing processes, and cost control systems.
• Proficiency in Microsoft Excel and financial reporting tools.
• Knowledge of hotel systems (POS, inventory, or ERP systems) is an advantage.
• Strong organizational and problem-solving skills.
• Ability to work closely with operational teams and communicate insights effectively.
• High level of integrity and accountability.
• Basic English communication skills are required.