COST CONTROLLER (Nhân viên kiểm soát chi phí)

A. GENERAL ACTIVITIES:

 To supervise the daily receiving and storekeeping activities

 To prepare Daily Food and Beverage Flash Cost Reports.

 To establish par stock levels for General store and coordinate with FBM to establish par stock for

outlet beverage stocks and carry out spot checks.

 To participate in a food and beverage (monthly) stock-takes of storeroom and outlets.

 To update MC Purchasing system for new food or beverage items.

 To assist with costing of special events for F&B Department.

 To prepare and analyze monthly FOC Minibar expenses.

 To assist F&B Department in menu planning via costing of recipes.

 To assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis

and make recommendations for margin improvement.

 Verify that officer checks (duty meals), F&B entertainment checks are processed according to the

procedure 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).

 Ensure all goods received and delivered in and out of the hotel stores are properly documented

and accounted for

 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.

 To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional

variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc…

B. MONTH END ACTIVITIES:

 Prepare month end food and beverage cost reports.

 Participate in monthly market surveys of fresh food items and flowers.

 Review input of monthly market survey prices into MC system to ensure accuracy.

 Perform monthly comparisons of food and beverage cost percentage against other hotels.

 Prepare report of slow moving beverage items on a monthly basis and near expiration date supplies

report.Fusion Original Saigon Centre

 Complete month end closing procedures for MC system, including export of month end journal for

inventory movements.

 Sales and cost trend analysis.

 Control FF&E, OS&E

C.OTHERS:

 Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender,

Accounts Payable and Income Auditor.

 Primarily responsible to ensure that there be NO out of stock situations.

 Responsible for the computer, printers and calculators utilized in the course of performing the job

duties.

 Other tasks assigned by Head of Department

• Accident Insurance (24/24)

• Social welfare

• “Star Stay Program” with discounted rates in Fusion

• Food & Beverage discount for STARs/family/friends

•Bachelor degree with major in Finance and Accounting.
•Minimum 2 years of experience in Hotel as similar position.
•Candidates with Hotel experience and familiar with MC and SUN systems are preferred.
•Good English communication.
•Strong supervisory skills
•Understanding of purchasing, storing and issuing stock control procedures
•Excellent in excel.

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