TRAN VIET DUY

I am eager to challenge myself in entirely new environments.
I am a dynamic person in both life and work, believe in strong support, adapt quickly to new environments, and understand employees.
I actively participate in team activities and workplace events. My communication and public speaking skills are also among my strengths.

Graduated with a Chief Accountant certification, awarded with honors | 2024

Graduated with a Bachelor's degree from the Faculty of Accounting – Auditing
Served as class representative of 124 students – Strong leadership and team management skills

Oversee and manage all operations within the Resort's Accounting Department.
Lead the preparation, analysis and presentation of the resort’s annual budget with owner and Management Group.
Develop and maintain financial forecasts (3-month, 6-month periods).
Provide strategic advice on development plans, restructuring, and long-term financial strategies (monthly/quarterly/annually).
Prepare monthly Profit & Loss (P&L) statements and financial performance reports.
Analyze resort-wide P&L reports and support departments in cost and business performance analysis.
Present monthly P&L reports to operational departments and investors.
Compile and submit business performance analysis reports to investors and the Wyndham Management Group.
Plan operating expenses for upcoming months.
Prepare monthly financial reports, including income statements, cash flow statements, and balance sheets.
Participate in weekly executive meetings and annual business strategy sessions.
Monitor and approve purchase orders in line with department budgets and operational needs.
Control costs and evaluate supplier pricing for procurement efficiency.
Develop financial plans and manage monthly financial allocations.
Monitor revenue and expenditure to ensure alignment with the approved budget.
Advise departments on tax regulations and economic laws.
Review and evaluate commercial contracts and key contractual terms.
Assess internal proposals related to resort operations.
Prepare and provide explanations for audit-related financial reports.

Review and consolidate revenue and expense data.
Verify and reconcile input and output VAT invoices.
Review and approve supplier payment documents.
Audit and verify accounting entries in the software system.
Oversee PR (Purchase Requisition) processes for operational goods, assets, and tools; ensure alignment with the approved budget.
Monitor and control room rates, F&B pricing, and business-related promotions.
Reconcile input and output VAT; prepare and submit monthly VAT declarations.
Reconcile bank statements with accounting records on a monthly basis.
Reconcile customer receivables and aging reports monthly.
Reconcile detailed ledger accounts on the monthly balance sheet.
Prepare accounting balance sheets and account summaries.
Prepare monthly cash flow statements.
Prepare financial reports for business performance evaluation.
Generate monthly Profit & Loss (P&L) reports for the Resort.
Analyze overall P&L performance and support departments in evaluating their own business results and cost structures.
Present monthly P&L reports to the operations team and investors.
Plan and forecast monthly operational expenses.

Successfully set up the Resort's management systems from the early operational phase, including:
• Opera (PMS – Property Management System)
• POS (Point of Sale)
• EMC (F&B item sales control software)
• Bravo (Accounting management software)
• VNPT (E-invoice issuance software)
Over 5 years of experience in cost control within 5-star resort environments, with key responsibilities including:
• Supervise the full process of ordering, purchasing, receiving, storing, and issuing goods.
• Monitor the use and control of fixed assets and tools/equipment (CCDC) across departments.
• Inspect F&B items and prepare reports on inventory movements and circulation.
• Prepare weekly Food & Beverage cost control reports.
• Develop evaluation matrices for maximum and minimum usage thresholds per item and assess consumption efficiency.
• Monitor F&B consumption for expat staff and department heads, and consolidate monthly usage summaries.
• Support recipe costing and regularly update food and beverage cost prices.
• Track and control costs for special events such as weddings, VIP guest programs, and private parties.
• Oversee month-end inventory counts and generate F&B control reports.
• Review and categorize expenses for cost accounting purposes; prepare monthly cost reports.
• Analyze monthly expense variances and propose adjustments to improve cost efficiency.

Business Operations Control Manager | (Dec 2018 – Jun 2019)
 Monitored and reviewed procurement processes and raw material documentation for production.
 Controlled the flow of goods distributed to market channels.
 Developed monthly, quarterly, and yearly cost planning for production and sales.
 Oversaw production operations and managed inventory in/out transactions.
 Monitored monthly employee salary and bonus expenses.
 Managed HR status and recruitment activities.
 Prepared cost reports related to production and business performance on a monthly, quarterly, and
annual basis.
Chief Accountant | (Sep 2018 – Dec 2018)
 Controlled cash flow and developed short- and medium-term cash flow plans.
 Appraised and authorized payment documentation; monitored disbursements.
 Reviewed and evaluated commercial contracts and terms.
 Developed monthly, quarterly, and yearly operating budgets.
 Monitored revenue and expenditure according to budget plans.
 Controlled accounting entries and balances via accounting software.
 Managed and reconciled input – output VAT.
 Prepared and submitted VAT reports to tax authorities.
 Prepared financial statements and general ledger account balances.
 Generated cash flow statements and business performance reports.
 Conducted analysis and provided explanations of financial results to management.

Oversee and manage all operations within the Resort's Accounting Department.
Lead the preparation, analysis and presentation of the resort’s annual budget with owner and Management Group.
Develop and maintain financial forecasts (3-month, 6-month periods).
Provide strategic advice on development plans, restructuring, and long-term financial strategies (monthly/quarterly/annually).
Prepare monthly Profit & Loss (P&L) statements and financial performance reports.
Analyze resort-wide P&L reports and support departments in cost and business performance analysis.
Present monthly P&L reports to operational departments and investors.
Compile and submit business performance analysis reports to Owner Group.
Plan operating expenses for upcoming months.
Prepare monthly financial reports, including income statements, cash flow statements, and balance sheets.
Participate in weekly executive meetings and annual business strategy sessions.
Monitor and approve purchase orders in line with department budgets and operational needs.
Control costs and evaluate supplier pricing for procurement efficiency.
Develop financial plans and manage monthly financial allocations.
Monitor revenue and expenditure to ensure alignment with the approved budget.
Advise departments on tax regulations and economic laws.
Review and evaluate commercial contracts and key contractual terms.
Assess internal proposals related to resort operations.
Prepare and provide explanations for audit-related financial reports.

Possess solid knowledge and experience in cost control accounting processes
Check, consolidate, and report entertainment and staff-related expenses
Monitor and control promotional activities in the restaurant and other departments
Oversee the receiving process of food and beverages from the kitchen and restaurant
Monitor the usage of food and beverage items in the kitchen and restaurant to ensure efficiency
Prepare bi-weekly Flash Food Cost Reports based on revenueINTRODUCE MORE ABOUT MYSELF AND CAREER ASPIRATIONS
Supervise buffet food setup and the reuse of leftover buffet items in compliance with hygiene standards
Track daily alcohol receipt and sales at the restaurant
Monitor food preparation and processing procedures
Conduct monthly inventory checks of food and beverage at both the kitchen and restaurant
Compile Food & Beverage reports based on revenue
Prepare monthly alcohol sales reports for the restaurant
Report on the quantity of food consumed and the volume of canceled food items monthly
Monitor and report the receipt and usage of food products across all departments in accordance with
standard norms
Track and report monthly Mini Bar sales data

Manage and control warehouse receipt documents, ensuring accuracy and validity
Enter and organize receiving documents by supplier for tracking and approval
Monitor supplier debts, process payments, and track invoices
Inspect quality of incoming goods and apply warehouse accounting principles
Control inventory levels based on department needs and conduct monthly physical counts
Manage general warehouse items including cutlery, linen, glassware, amenities, wine, and liquor
Verify import and export documents in compliance with company policies
Develop warehouse opening plans based on usage norms and control inventory costs per investor
standards
Place and track purchase orders, coordinate with Purchasing to expedite delayed deliveries
Monitor monthly inventory levels, price fluctuations, and product expiration dates
Arrange goods properly according to categories and usage timelines
Update and control assets – tools and equipment by department