Cost ControllerTHE SHERATON HOTEL

1. Prepare Daily Food and Beverage Cost Reports.
2. Prepare month end food and beverage cost reports.
3. Establish par stock levels for outlet beverage stocks and carry out monthly spot checks.
4. Participate in weekly market surveys of fresh food items and flowers.
5. Review input of weekly market survey prices into system to ensure accuracy.
6. Perform monthly comparisons of food and beverage cost percentage against other Nha Trang hotels.
7. Participate in food (bi-annual) and beverage (monthly) stocktakes of storeroom and outlets and monthly stocktake of cigars/cigarettes.
8. Complete month end closing procedures for food and beverage inventory system, including export of month end journal for inventory movements.
9. Prepare report of slow moving beverage items on a monthly basis.
10. Prepare month end journal entry for Micros Officer Checks.
11. Update Purchasing system for new food or beverage items.
12. Assist with costing of special events for F&B Department.
13. To prepare and analyze monthly Minibar Beverage Revenue potentials.
14. Assist F&B Department in menu planning via costing of recipes.
15. Assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis and make recommendations for margin improvement.
16. Assist with updating Micros system for new items on each outlet menu.
More details will be discussed upon interview