Cost controller - Giám Sát Kiểm Soát Chi Phí

-To keep a daily record of staff meals, inter-kitchen transfers, complimentary, etc and allot proper credits to the respective kitchens.

- To ensure that meat-tagging policy and procedures are implemented and followed through.

- To establish par stock levels of all store inventories with considerations for consumption and seasonal trends and purchasing lead time. Also, in collaboration with the F&B Manager, to establish a par stock for all bars and banquet. To conduct periodic checks of all par stock levels both at the operating outlets and at the Hotel stores.

- To establish inventory counts of operating equipment both at the Hotel stores and operating departments as per schedules established by the Financial Controller. To assist the Financial Controller in the preparation of operating equipment inventory and loss reports.

- Upon request of the F&B manager, to assist in the costing and pricing of all new menus for all F&B outlets.

- To monitor mini bar issues to pantries against mini bar revenues and determine extent of mini bar losses.

- To maintain cleanliness of storage freezers and all other stores under his direct responsibility to ensure good hygienic conditions and orderly arrangement of stock items.

- To ensure that those staffs are routinely trained and have full knowledge of their respective job responsibilities.

- To check in the accuracy of banquet billing based on Event Order received. To review the work of the F&B Cashiers to make sure that there are no irregularities and that the guest checks are priced in accordance with the current menus, and that no food is leaving the kitchen without being checked and priced.

- To spot check at random:

- The contents of mini-bar set-up upon checking out of hotel guests

- The potential and actual sales of individual bars

- The accuracy of outlet recipes and portions being served

- VIP amenities and their respective costing, including F&B complimentary

- Garbage cans and their contents

- Par stocks in outlets and hotel store

- Physical inventory of store items against perpetual inventory

- Market prices of food items being purchased to ensure that they are at the most competitive prices

- The quality of F&B items being received to ensure that they match purchase specifications

- Butcher yield tables against standard pricing tables

- Inventory turnover

- Liquor issuing procedures and the use of outlet labels or rubber stamps

- Beverage pouring brand consumption

 NGÀY NGHỈ

Hưởng 2 ngày nghỉ/tuần

 Ít nhất 12 ngày phép/năm

ALLOWANCE - TRỢ CẤP

 Thưởng phí phục vụ hàng tháng

Trợ cấp chi phí di chuyển nhận việc

 Trợ cấp thăm nhà

 Trợ cấp nghỉ dưỡng (tùy cấp bậc)

 BẢO HIỂM

 Được Khu nghỉ dưỡng mua bảo hiểm tai nạn 24/7 từ ngày đầu nhận việc

 Được đóng các loại bảo hiểm bắt buộc theo quy định nhà nước

CÁC PHÚC LỢI KHÁC

 Được cung cấp phòng ở tại Nhà nhân viên, bữa ăn, xe đưa đón đi làm (miễn phí)

Được tổ chức sinh nhật và phiếu quà tặng

Được hưởng giảm giá sử dụng dịch vụ tại resort, đặt phòng giá nhân viên IHG

1. Education

Certificate/ Diploma or higher qualification / equivalent in Finance or related field.

2. Service years in the field

02 years of similar positions or an equivalent combination of education and work-related experience. Opening experienced is preferred.

3. Knowledge and skills

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Proficient in the use of Microsoft Office, MC, SUN system.

4. Language

Able to read and write English.

5. Preferred (if required)

- Anh/chị vui lòng liên hệ vào giờ hành chính từ 8:30 đến 18:00 vào thứ 2 - thứ 6 

- Số điện thoại: +84 2973 683 999 / 0911 815 105 (Phòng Nhân Sự)