Cost Controller/ Quản lý chi phí

 To prepare and reconcile month end stock count report.
Create 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provide employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork
Adheres to hotel policies and procedures
 To prepare monthly Food and Beverages costing reports.
 Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives
 Maintains a favourable working relationship with all other hotel employees to foster and promote a co- operative and harmonious working environment
 To ensure the room, food and beverage cost within the acceptable standards. To liaise with Department Head on the cost control and to overseeing the operation of receiving and stores.
To ensure new menu and promotion items are costed before launching. To ensure the F&B department have input new selling prices in the Micros system.
 To prepare weekly/daily F&B costing reports for food and beverages monitoring/review.
 Assist beverage requisitions to departments are completed in a timely manner, when required
 To do monthly stock counts on all outlets for month end closing.
Constantly review of market prices on daily market list and liaise with Director of Finance and F&B department on the prices increases and to review of our selling prices.
 Gives personal attention, takes personal responsibility, and uses teamwork when providing guest service
 Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
 Communicate effectively with guests, co- workers and the manager
Prepares all necessary documents and controls required
 Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.
Constantly monitoring and reviewing of buffet costing with Executive Chefs and F&B manager. To organise buffet sample costing with Executive Chefs.
 Follows safety and security rules and procedures
 To monitor store and par stock of the stores.
 To have weekly random beverages and food checks on outlets and report to Director of Finance if there are any discrepancies.
 Attends work on time as scheduled
 To ensure all OS&E lists are maintain and to conduct yearly OS&E counts when required
 Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
 Performs other duties required to provide the service brand behavior and genuine hospitality
 To ensure Director of Finance approval is obtained before creation of new articles
 To prepare monthly food and beverages journal transfer for Officer Checks and Entertainment cost and other related cost transfer.
 To prepare monthly Food and Beverages cost journal for month end closing.
 To maintain and review the MC system units price and article creations.
 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
 At all times projects a favourable image of the Hotel to the public

Ability to multitask and work well under pressure
Able to collaborate effectively with other hotel employees and managers to ensure teamwork
High school diploma required, bachelor’s degree in hospitality preferred
Excellent oral and written communication skills
Knowledge of local liquor laws and regulations
One year experience in similar position, preferable in a hospitality environment
Advanced experience with Microsoft Office Suite

Competitive salary and benefit package
Learning and development within Radisson Hotels Group
Company shuttle bus
Internal Careers Advancement
Uniform & duty meals

Cập nhật gần nhất lúc: 2024-06-21 04:00:03