Cost Controller - Kế Toán Chi PhíCapella Hanoi Hotel

Prepare the daily cost report distributing to all related departments.
Record transferring of food and beverage between outlets and departments.
Obtain the quotation price of market list from suppliers and prepare the price quote report to select the best price offered supplier in each categories.
Perform monthly beverage physical inventory count.
Witness the disposal of approved beverage spoilage and record to the proper accounting code.
Allocate food cost from main kitchen to all cost sharing restaurants.
Prepare menu engineering report.
Review slow moving and dead stock report.
Prepare the wine consignment reconciliation (if any).
Prepare monthly cost analysis report.
Perform the beverage spot check on the regular basis.
Perform semi-annually OE and linen physical inventory count. Prepare the inventory result report and compare the result with the breakage and loss report from Stewarding.
Perform cost and inventory related accounts monthly reconciliation and any account assigned by Supervisors.
Performs other related duties and special projects as maybe assigned by the immediately superior.
Complies with hotel's rules and regulations.