NHÂN VIÊN KẾ TOÁN CHI PHÍ

- To study, analyze and report on all variances relating to costs and inventory management within the hotel.
- To manage the hotel inventory process on a monthly basis.
- To supervise the daily receiving and storekeeping activities.
- To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.
- To ensure the implementation of all cost control policies and procedures by all departments
- To prepare and issue various cost reports as required by Management.
- To discharge the duties in an effective and efcient manner.
- To verify that ofcer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report
- To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals).
- To dene minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
- To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for.
- To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
- To perform the physical count of all storeroom stocks and month-end inventory, with nal balances to be reconciled with the general ledger month-end balance.
- To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss,
- Directly reports to the Financial Controller.
- Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender.
- To be ready and responsible when assigned to perform any other duties as designated by higher management.