Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Phạm Duy Hưởng
618 Lượt xem hồ sơ
Nam, 25/07/1989, 35 tuổi
167 Đô Lương, P12, TP Vũng Tàu
Cập nhật: 11/08/2022
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 3 đến 5 năm
Giám sát
Thỏa thuận
Tiếng Anh (Trung bình)
5 sao
Tài chính, kế toán
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Ho Chi Minh City Open University
Bachelor of Laws Economic - Đại học
2014 → 2017
Ba Ria Vung Tau University
Bachelor, Accounting - Đại học
2008 → 2013
Kĩ năng
Kinh nghiệm làm việc
Cost Controller tại Mercure Vung Tau
10/2019 → / (5 năm 9 tháng)
Bà rịa - vũng tàu, việt nam
- Joining set up system from pre-opening (MC, Symphony, SUN, Futurelog system … ) - To study, analyze and report on all variances relating to costs and inventory management in the hotel follow as rule accor. - To manage the hotel inventory process on a monthly basis. To supervise daily receiving and storekeeping activities. In charge of receiving tasks during Receiving officer is off. - Daily observing F&B outlet operation to report Hotel Management if any abnormal operation arising - To analyze and comment for sudden high cost and solutions for prevention - To ensure that all inventory movements within the hotel are accounted for and properly supported with appropriate documentation. - To ensure received goods quantities tally with invoices or delivery notes on daily basis - Monitor and calculate the Welcome drink cost. - Monitor internal goods circulation from general storage to departments. - Sums up costs for P & L at the end of the month. - Carry out unexpected inventory at Outlets. - Check and compare the amount of import – export – inventory. - To verify officer checks (duty meals), F&B entertainment checks are processed according to the procedure/policy and to prepare a daily entertainment report. - To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals). - To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments - To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained - To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance - Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender
Cost Controller tại Oceanami Long Hải Villas and Beach Club ; Pullman Vũng Tàu
10/2015 → 10/2019 (4 năm )
Vũng Tàu, Ba Ria - Vung Tau, Vietnam
- Joining set up system from pre-opening ( COMANCHE, SUN, MC … ) - To study, analyze and report on all variances relating to costs and inventory management in the hotel - To manage the hotel inventory process on a monthly basis. To supervise daily receiving and storekeeping activities. In charge of receiving tasks during Receiving officer is off. - Daily observing F&B outlet operation to report Hotel Management if any abnormal operation arising - To analyze and comment for sudden high cost and solutions for prevention - To ensure that all inventory movements within the hotel are accounted for and properly supported with appropriate documentation. - To ensure received goods quantities tally with invoices or delivery notes on daily basis - Monitor and calculate the Welcome drink cost. - Monitor internal goods circulation from general storage to departments. - Sums up costs for P & L at the end of the month. - Carry out unexpected inventory at Outlets. - Check and compare the amount of import – export – inventory. - To verify officer checks (duty meals), F&B entertainment checks are processed according to the procedure/policy and to prepare a daily entertainment report. - To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals). - To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments - To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained - To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance - Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender
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