COST CLERK/THƯ KÝ KẾ TOÁN CHI PHÍ

Provide all observations on the purchasing department to the Director of Finance.
Ensure that all weighing scales in the hotel are calibrated on quarterly basis, maintain separate file for calibration certificates.
Conduct a butcher/yield test on a regular basis.
Check if the purchasing department is buying right products at right price and from right vendor.
Spot check on in room Mini Bar to verify the accuracy of the inventory as well as expiry date.
Educate all F&B Outlet Managers about regulations on serving alcohol, provide a copy of liquor license and copy of regulations to each outlet.
Conduct spot checks in the F&B Outlets to ensure standard operating procedure is followed and internal controls are maintained.
Complete inter- kitchen food transfers and inter- bar beverage transfers on a daily basis.
Monitor the deliveries of alcoholic beverages and ensure that it never exceeds the liquor permit value in any month. Keep the liquor delivery book updated all the time.
Implement portion control in the F&B outlets.
Co- ordinate with Chief Steward and ensure that operating equipment inventories are performed on quarterly basis, report of the quarterly inventories must be submitted to the management within two weeks from the completion date of inventory with your comments and recommendation.
Conduct regular spot checks on beverage inventories in the bars and conduct thorough month end inventories for inventory items, variance must be investigated and action after discussion with management.
Spot check receiving bay to ensure that Receiving Agent is performing his tasks as per standard operating procedure.
Prepare menu engineering report and provide comments to management regarding high cost / low margin items, low cost / high margin items/ slow slow- moving items/fast- moving items. Discuss this report with the Financial Controller on a monthly basis.
Review banquet event orders for meeting rooms.
Analyse each cost and come up with recommendations/alternatives to the management.
Prepare potential food cost & beverage cost on a daily basis and discuss the cost report with F&B Manager and Executive Chef. Inform the Director of Finance if there are any irregularities observed.
Monitor receiving bay to ensure that quality and quantity of goods received are as per the specification stated in the LPO.
Prepare inventory turnover report and discuss with executive team, Irregularities must be brought to the attention of Financial Controller and General Manager.
Attend F&B briefings as and when it is necessary.
Monitor daily spoilage report and investigate reasons for spoilage and come up with recommendations to reduce the cost of spoilage.
Credit F&B cost after thorough verification of officers/entertainment checks and complimentary food & beverage provided to guest/staff etc.
Prepare buffet cost and recipe cost for each item on the menu.

Working knowledge of modern office methods, procedures, and equipment.
Willing to learn and work under high pressure.
Knowledge of automated financial and accounting reporting systems.
A professional certificate is preferred.
Proficient knowledge of Microsoft Office.

Employee benefit card offering discounted rates at Accor hotels worldwide.
Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.
Opportunity to grow within your property and across the world.
Shuttle bus for candidates in Nha Trang and fuel allowance for those in Cam Ranh and Cam Lam.
Offer accommodation and meals for candidates from other provinces.
Develop your talent through Accor’s learning programs.
Top- tier service charge and 100% salary during the probation period.
Competitive salary and service charge based on experience and ability.
7 insurance coverage from the first day of probation.
Full benefits under labor laws.

Cập nhật gần nhất lúc: 2025-10-19 02:30:03