Group Cost Controller

JOB RESPONSIBILITIES

Responsible for the quality of all food and beverage cost programs for the entire system

Responsible for the quality of all Food & Beverage cost programs across the group.

Please note that this is not all the work you will do. The Eight Four Collective Partners will always try to find new ways to take care of their businesses, customers and colleagues. Your main responsibilities for this position are:

Please note that this is not a comprehensive list of everything that you will do. Eight Four Collective associates will always endeavour to find new ways to look after the business, their guests, and their colleagues. Your key responsibilities for this position are:

RESPONSIBILITIES / JOB RESPONSIBILITIES

• Ensure that all import and export operations are recorded accurately and fully

Ensure that all imported and exported activities are accurately recorded with sufficient proof.

• Ensuring the implementation of policies and procedures in controlling costs

Ensure the implementation of policies and procedures in controlling cost of sales.

• Determining the minimum and maximum level of storage, warehouse management system (if any)

Determine the minimum and maximum storage levels, warehouse / storage management systems (if any)

• Control the cost of food and drinks at restaurants, including waste and efficiency.

Control Food and Beverage outlets in terms of wastage and efficiency.

• Comparing F&B cost data per day through analyzing sales reports from POS on number of guests, average customer consumption, inconsistent data must be explained.

Daily, monthly F&B comparison, through sales analysis report from POS for the accuracy of covers and average check, inconsistent data must be explained.

• Check and verify voids, various types of discounts on the system by coordinating with revenue accounters effectively.

Check and verify voids, kinds of discounts on the POS systems while compare them and cooperate with Income Auditor efficiently.

• Make monthly inventory of restaurants, compare balances with bookkeeping.

Perform stock taking of all restaurants at the end of the month, compare the balance with accounting books.

• Coordinate working with chef, F&B manager to get the optimal cost.

Cooperate with the chef & F&B manager to get the most optimal cost of food and beverage.

• Perform other duties as required.

Handle other tasks in case of being requested.

• 15 - 20 MILLION GROSS (BASED ON EXPERIENCE)

• GREAT BASE SALARY + SERVICE CHARGE + KPI MONTHLY BONUS + 13TH MONTH KPI BONUS

• DAILY MEAL ALLOWANCE

• PARKING PROVIDED

• INSURANCE WITH FULL SALARY

• STAFF SOCIAL PROGRAM & PARTIES

• INTERNATIONAL WORKING ENVIRONMENT

• GROUP EMPLOYEE & FAMILY DISCOUNT PROGRAM

• POTENTIAL FOR REGIONAL & INTERNATIONAL TRAVEL

• WORK IN A YOUNG & DYNAMIC WORKING ENVIRONMENT

• 23 DAYS ANNUAL LEAVE: 12 HOLIDAY + 10 PUBLIC HOLIDAY + 1 BIRTHDAY LEAVE

LINKS:

http://eightfourcollective.com/

https://www.facebook.com/sakecentralsaigon

https://www.facebook.com/renkonsaigon

https://www.facebook.com/irusulounge

https://www.youtube.com/channel/UCnijGgT6kYBaQI7cAGa9A5w

https://www.instagram.com/sakecentralsaigon/

https://www.instagram.com/renkonsaigon/

https://www.instagram.com/irusuloungesg/

http://indochinacapital.com/

https://wink-hotels.com/

REQUIRED:

• MINIMUM 2 YEARS WORK EXPERIENCE IN ROLE

• EXCELLENT SKILLS & KNOWLEDGE

• EXCELLENT PEOPLE, LEADERSHIP & MANAGEMENT SKILLS

• GOOD COMMUNICATIONS & INTERPERSONAL SKILLS

• CV, COVER LETTER, AUDITION

• ENGLISH LANGUAGE PREFERRED

• PRIOR QUALITY F&B & 5 STAR HOTEL EXPERIENCE PREFERRED

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