THANG NGUYEN PHUOC

-Professional guidance for new employees.
-Allocate tools, assets and prepaid expenses.
-Allocate employees's meal costs.
-Allocate laundry costs.
-Accounting salaries and bonuses of employees.
-Monitor accounting control of the accounting department and invoices in accordance with accounting standards and compliance with the law.
-Control all records and accounting documents of the AC department and check and comment on input contracts.
-Consolidate and advise on regulations and SOPs (Standard Operating Procedures) on cost control, revenue control and regulations related to finance and accounting.
-Handle tax issues.
-Cash flow report.
-Profit and Loss report.
-Annual report to the General Statistics Office.
-Budge planning for revenue, capex and opex.

-Ensure all warehouse import and export activities are accurately accounted for and have all approved documents in accordance with regulations.
-Ensure the implementation of policies and procedures in controlling cost prices. Prepare cost reports as required by management.
-Determine the standard cost price consumption table for dishes, transfer the cost price of hotel staff meals (employee meals).
-Determine minimum and maximum inventory levels, warehouse management system and to ensure the fulfillment of activities of related departments.
-Ensure all goods imported and exported to the warehouse are recorded correctly with complete supporting documents.
-Perform daily and monthly F&B reconciliation, through sales analysis reports from POS, inconsistent data must be explained.
-Report cost of food and drinks at the end of the month.
-Consumption report for housekeeping department.
-Determine differences in goods and raw materials of departments at the end of the month.

-Ensure all warehouse import and export activities are accurately accounted for and have all approved documents in accordance with regulations.
-Ensure the implementation of policies and procedures in controlling cost prices. Prepare cost reports as required by management.
-Determine the standard cost price consumption table for dishes, transfer the cost price of hotel staff meals (employee meals).
-Determine minimum and maximum inventory levels, warehouse management system and to ensure the fulfillment of activities of related departments.
-Ensure all goods imported and exported to the warehouse are recorded correctly with complete supporting documents.
-Perform daily and monthly F&B reconciliation, through sales analysis reports from POS, inconsistent data must be explained.
-Report cost of food and drinks at the end of the month.
-Consumption report for housekeeping department.
-Determine differences in goods and raw materials of departments at the end of the month.

-Ensure all warehouse import and export activities are accurately accounted for and have all approved documents in accordance with regulations.
-Ensure the implementation of policies and procedures in controlling cost prices. Prepare cost reports as required by management.
-Determine the standard cost price consumption table for dishes, transfer the cost price of restaurant staff meals (employee meals).
-Determine minimum and maximum inventory levels, warehouse management system and to ensure the fulfillment of activities of related departments.
-Ensure all goods imported and exported to the warehouse are recorded correctly with complete supporting documents.
-Perform daily and monthly F&B reconciliation, through sales analysis reports from POS, inconsistent data must be explained.
-Report cost of food and drinks at the end of the month.
-Determine differences in goods and raw materials of departments at the end of the month.

- Check the validity of invoices and related documents before importing/exporting warehouses.
- Coordinate with debt accounting to compare daily arising data.
- Confirm the results of checking, counting, transferring and transferring from the general warehouse to the department warehouse or transferring between departments and update it in the management software.
- Control import and export of inventory.
- Participate in periodic (or unscheduled) inventory work. Prepare reports on surplus, shortage, and poor quality.
- Prepare inventory reports, import and export reports.
- Check expired goods and broken goods in parts.
- Prepare a record of liquidation or return of expired goods.
- Update prices promptly to serve cost calculation.
- Participate in inventory after closing the buffet to calculate buffet or party costs.
- Monthly Cost buffet report.