COST CLERK/THƯ KÝ KẾ TOÁN

Analyse each cost and come up with recommendations/alternatives to the management.

Check if the purchasing department is buying right products at right price and from right vendor.

Provide all observations on the purchasing department to the Director of Finance.

Monitor receiving bay to ensure that quality and quantity of goods received are as per the specification stated in the LPO.

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.

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 daily spoilage report and investigate reasons for spoilage and come up with recommendations to reduce the cost of spoilage.

Prepare buffet cost and recipe cost for each item on the menu.

Conduct a butcher/yield test on a regular basis.

Credit F&B cost after thorough verification of officers/entertainment checks and complimentary food & beverage provided to guest/staff etc.

Spot check on in room Mini Bar to verify the accuracy of the inventory as well as expiry date.

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.

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.

Prepare inventory turnover report and discuss with executive team, Irregularities must be brought to the attention of Financial Controller and General Manager.

Educate all F&B Outlet Managers about regulations on serving alcohol, provide a copy of liquor license and copy of regulations to each outlet.

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.

Ensure that all weighing scales in the hotel are calibrated on quarterly basis, maintain separate file for calibration certificates.

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.

Attend F&B briefings as and when it is necessary.

Spot check receiving bay to ensure that Receiving Agent is performing his tasks as per standard operating procedure.