Cost Control Clerk

SCOPE OF WORK

The Cost Control Clerk supervises and checks purchasing, receiving, storing, issuing, food tests, portion control, cashiering and check continuity, F & B revenue audit, cost and sales potential of food and beverage outlets and month-end F & B inventories..

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Review the receiving records prepared by receiving staff.

• Review the store issues summaries for the day prepared by Storekeeper.

• Periodically, review and confirm the procedures for receiving merchandise.

• Follow up and verify the procedures set up for food, beverage and banquet costing established by the Management.

• Responsible for the accurate preparation of the Daily Purchases and Issues Report, calculation and extension of all Invoices, F&B Requisitions, Beverage Perpetual Inventory Records, Food & Beverage, Sales Analysis, F&B Material Control Sheet, Average Food Check per cover and the preparation of the F&B Monthly Inventory Sheet showing the cost of goods and percentage of food and beverage items to sales.

• To verify standard recipe cost detail prepared by Executive Chef.

• Supervises tallying of all items sold on the menu or drink lists of each F&B outlet.

• Carries out spot checks on portion control of all items dispensed in the kitchens.

• Maintains wine information detail.

• Supervises taking, calculation and extension of month-end food and beverage inventories.

• Safeguard all F&B inventories and provide management with timely and accurate operational cost figures.

• Prepare Slow-moving items Report and Expired Items Report.

• Prepares Monthly Cost Controller report and get the endorsement from Food & Beverage Department.

• Performs other related duties as assigned by Assistant DOF or DOF.

• Professional and multicultural working environment
• Good and competitive HR benefits (Additional insurance, staff housing, daily shuttle bus Danang - Hoiana, duty meal,...)
• Big-scale project in central Vietnam
• Career Development Opportunity.

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.
• Minimum 3-5 years of experience in food & beverage cost control, finance, or auditing within the hospitality industry.
• Strong understanding of procurement, inventory management, and cost control procedures.
• Experience with financial reporting and analysis related to F&B operations.
• Proficiency in Microsoft Excel and financial management software.