Cost Controller - Based onsite

To assist in the implementation a system of control to avoid excessive cost by reducing waste and other losses without sacrificing quality.
To assist in playing a positive and creative role in working with the F&B Department and to constructively assist in pricing, testing and menu planning, as well as the actual control of the cost.
To work continually with the Executive Chef in the development of butchering tests, portion control and recipes.
To perform related duties and special projects as assigned by the Director of Financial or the Financial Controller.
To establish and conduct inventory schedules of all store items. Standard inventory Sheets will be used.
To check in the accuracy of banquet billing based on Event Order received. To review the work of the F&B Cashiers to make sure that there are no irregularities and that the guest checks are priced in accordance with the current menus, and that no food is leaving the kitchen without being checked and priced.
Should inspect and extend all store requisitions and transfers and call attention to apparent over- issuing.
To monitor slow moving stock items held in storage and to highlight such on a timely basis. To recommend methods and procedures to improve control waste and losses within the hotel and to investigate reasons for spoilage and wastage.
To prepare any other cost evaluations required by the Financial Controller or any Department heads. Also to analyze major expense items.
To ensure the establishment of records on a daily basis for both foods issued to the kitchen from the storerooms as well as perishable foods delivered directly to the kitchen.
To assist in identifying problems in the F&B operations early so that they can be resolved before they turn into major problems.
To establish inventory counts of operating equipment both at the Hotel stores and operating departments as per schedules established by the Financial Controller. To assist the Financial Controller in the preparation of operating equipment inventory and loss reports.
To perform a continuous audit of actual food costs against potential costs by ensuring that standard recipe costing are updated. To count and audit the inventories of all Hotel stores for pricing and quantity reasonableness.

- Fluent communication skills in English;
- Management and analytical skills
- Able to work under pressure;
- Always be ready to ask questions, continue to gather new knowledge with a positive attitude.
- High sense of responsibility;

Opportunities to develop career further in luxury hospitality segment.
Duty meals.
Bonus up to 13th and 14th month (based on business situation).
Participate in statutory insurances at 100% salary rate.
Social & Accident Insurance.
5 complimentary nights at Six Senses resorts after 12 months of employment.
Participate in Training Programs of the Company.

Cập nhật gần nhất lúc: 2024-05-09 10:40:02