Cost Controller/ Quản lý kiểm soát chi phí

1. To ensure that all purchase requests, other than inventory items, are approved by the AGM and Area Financial Controller

2. To check that, wherever possible, three quotations have been obtained for each item

3. To ensure that Purchasing obtain up-to-date and accurate quotations

4. To ensure that accurate par levels are established and ordering is done in accordance with the set par

5. To ensure that alterations are not made to the purchase orders unless approved

6. To be involved in formal negotiations for annual or large contracts involving inventory items, such as pouring brands, mini bar items, general supplies, etc

7. To ensure that all goods are channeled to the Receiving Department

8. To spot check that all scales are working properly and that all goods are not left unattended

9. To spot check inventory store, keep track level of stock on hand, slow moving, expried date.

10. To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager

11. Spot check to ensure that goods are received as per specifications

12. To ensure that the receiving clerk does not receive goods without purchase order or purchase list

13. That the deliveries of goods by suppliers are consistent with the receiving schedule

14. That the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat

15. To establish a establish a procedure and to ensure that correct inventory items and quantity are accurately received in Check SCM

16. To set control and ensure that goods leaving the hotel premises are documented

17. That merchandise variance reports are checked daily for discrepancies, i.e., price and quantity

18. To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking

19. To test in a regular basis that set times for stock issuance are adhered to

20. That proper procedure are set and implemented for after hour’s stockroom issues

21. That goods are issued in Check SCM, with the correct unit and to correct cost center

22. To check that issues against request are not in excess

23. To ensure that all stocks movement are on a true FIFO basis in the commissary stores

24. That butcher tests are frequently carried out and that accurate butcher yield tables are maintained

25. That all conversion recipes in Check SCM and Micros are checked regularly for their accuracy

26. That all converted recipes in Check SCM are interfaced with Micros in the respective F & B outlets

27. That all FF&E and Operating Equipment are set up in a separate data base in the Check SCM for proper monitoring

28. That all standard pricing tables are maintained and as current as possible

29. That all units of measure tables are maintained and correct

30. That key procedures are followed, and that the commissary stores are secured and controlled

31. That wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager

32. That all liquor bottles are stickered and stamped with the correct control labels

33. That all outlet recipes are accurate and portion sizes consistent

34. That all outlets/departments do not overstock, especially during month-end

35. That bottle for bottle policy is establish and adhered to

36. That all menu items have a recipe and that they are linked to the corresponding inventory items

37. To audit monthly stock take and prepare stock reconciliation for all stockrooms and investigate variances

38. To prepare/ check daily food and beverage actual/potential cost report

39. To ensure that all monthly inventories purchased, are in balance with the accounts payable

40. To prepare month-end cost audit report, which is includes reconciliation of all stockrooms

41. To ensure that all policies and procedures are being followed

• Competitive salary

• Attractive benefits

• General insurance provided for inpatient medical treatment

• Outpatient medical treatment claims

• Opportunity to attend various professional training courses

• Opportunity for promotion and transfer within the group

• Opportunity to experience at Hotels and Resorts belonged to Banyan Tree Group

• At least 2 years of experience working on a similar position

• Good English language skills

• Strong organizational skills

• Sound administrative ability

• Able to handle demanding workload

- CV in English with image attached

- Send the updated CV to "Tin đã hết hạn" or apply directly via Hoteljob

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