Cost Controller - Hanoi, Việt Nam - PERSOLKELLY Vietnam

PERSOLKELLY Vietnam

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Hanoi, Việt Nam

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Mô tả

COST CONTROLLER
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Location: Ha Noi:

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Industry: Hospitality

Job description:

Follow the company's brand standards and code of business conduct.
Keep informed of the company's values and ideal conduct. Act accordingly.
Pursue the operational goal by carrying out all assignments tasked by a senior employee.
Attend necessary training sessions as required by a training manager in accordance with any training plans.
Manage the daily purchase and supply activities for fresh ingredients which meet our management standards.
Inspect the daily purchasing activities by comparing invoices and purchase orders to check the items, their quantity and cost.
Write a daily purchase report.
Manage a system which accurately reflects any menu changes.
Support the transportation of food ingredients and other items in the kitchen.
Record and inspect the supply status of guest room amenities.
Write a daily cost report to provide executives with basic management data.
Perform monthly inventory duties. Enter the monthend inventory data into the system.
Inspect the inventory frequently and perform inventory duties on a regular basis.
Write reports on restaurant menu costs.
Write reports by entering the revenue, request/transfer and inventory data from the restaurant and the bar into the system.
Review any noteworthy items in the inventory data and carry out onsite inspections accordingly at the restaurant or the bar.
Perform monthly inventory duties for all food ingredients in the warehouse, the kitchen and the bar.
Write monthly reports on the status of F&B and guest room amenities.
Write monthly inventory reports of the warehouse.
Enter all approved invoices into the system and manage them.
Enter all supply or transfer goods into the inventory system after verifying their approval.
Sign any relevant documentation after entering data into the system.
Write reports on any discrepancies in the inventory and on inventory items with a low turnover rate.
Update item categories, codes and other details at all times.
Always monitor relevant data on the IT system. Ensure that the system permission settings conform to company standards.
Perform additional inventory duties as required by a senior employee or as needed.
Develop and execute efficient inventory turnover processes for the kitchen, the bar and the warehouse.
Maintain the most appropriate supply level in consideration of the seasons, expiry and freshness.
Perform market investigation on items that are purchased relatively frequently.
Inspect and manage the quantity and ratio of food in the kitchen.
Carry out instructions and other duties given by senior employees such as the GM or DOF.

Job requirements:

Education: Bachelor's degree or higher
Experience: 3 or more years of management experience
Credentials: Specialized certificates preferred
Specific Job Knowledge, Skills and Abilities
Must possess a good knowledge of regional accounting laws
Must have a general understanding of generating and processing revenue. Must have an understanding of the processes involved in purchasing and inventory.
Must have an understanding of menus, food ingredients and alcoholic drinks at a F&B service site
Must have an understanding of company's financial policies and vision
Must have excellent communication skills. Must be able to receive instructions and make reports with accuracy.
Must be able to use computer systems in relation to cost management

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