COST CONTROLLER (Nhân viên kiểm soát chi phí)

GENERAL ACTIVITIES:
 To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel
 To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales
variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc…
procedure and to prepare a daily entertainment report
 To supervise the daily receiving and storekeeping activities
analysis reports and ensuring that all discrepancies are explained.
utlet beverage stocks and carry out spot checks.
 To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional
 Ensure all goods received and delivered in and out of the hotel stores are properly documented
 To assist with costing of special events for F&B Department.
 To participate in a food and beverage (monthly) stock-takes of storeroom and outlets.
 To update MC Purchasing system for new food or beverage items.
employees (staff meals).
be reconciled with the general ledger month-end balance.
and make recommendations for margin improvement.
 To establish par stock levels for General store and coordinate with FBM to establish par stock for
 To assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis
 Verify that officer checks (duty meals), F&B entertainment checks are processed according to the
 To assist F&B Department in menu planning via costing of recipes.
 To perform the physical count of all storeroom stocks and month-end inventory, with final balances to
and accounted for
 To prepare Daily Food and Beverage Flash Cost Reports.
 To prepare and analyze monthly FOC Minibar expenses.
MONTH END ACTIVITIES:
 Perform monthly comparisons of food and beverage cost percentage against other hotels.
 Review input of monthly market survey prices into MC system to ensure accuracy.
 Prepare report of slow moving beverage items on a monthly basis and near expiration date supplies
 Prepare month end food and beverage cost reports.
 Participate in monthly market surveys of fresh food items and flowers.
report.Fusion Original Saigon Centre
 Control FF&E, OS&E
inventory movements.
 Sales and cost trend analysis.
 Complete month end closing procedures for MC system, including export of month end journal for
OTHERS:
 Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender,
Accounts Payable and Income Auditor.
 Responsible for the computer, printers and calculators utilized in the course of performing the job
 Primarily responsible to ensure that there be NO out of stock situations.
duties.
 Other tasks assigned by Head of Department

QUALIFICATIONS & SKILLS

•Good English communication.
•Bachelor degree with major in Finance and Accounting.
•Minimum 2 years of experience in Hotel as similar position.
•Candidates with Hotel experience and familiar with MC and SUN systems are preferred.
•Understanding of purchasing, storing and issuing stock control procedures
•Excellent in excel.
•Strong supervisory skills

• Social welfare
• Accident Insurance (24/24)
• Food & Beverage discount for STARs/family/friends
• “Star Stay Program” with discounted rates in Fusion

Cập nhật gần nhất lúc: 2022-09-20 08:02:04