COST CONTROLLER (Nhân viên kiểm soát chi phí)

A. GENERAL ACTIVITIES:

 To supervise the daily receiving and storekeeping activities

 To prepare Daily Food and Beverage Flash Cost Reports.

 To establish par stock levels for General store and coordinate with FBM to establish par stock for

outlet beverage stocks and carry out spot checks.

 To participate in a food and beverage (monthly) stock-takes of storeroom and outlets.

 To update MC Purchasing system for new food or beverage items.

 To assist with costing of special events for F&B Department.

 To prepare and analyze monthly FOC Minibar expenses.

 To assist F&B Department in menu planning via costing of recipes.

 To assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis

and make recommendations for margin improvement.

 Verify that officer 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).

 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 final 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, etc…

B. MONTH END ACTIVITIES:

 Prepare month end food and beverage cost reports.

 Participate in monthly market surveys of fresh food items and flowers.

 Review input of monthly market survey prices into MC system to ensure accuracy.

 Perform monthly comparisons of food and beverage cost percentage against other hotels.

 Prepare report of slow moving beverage items on a monthly basis and near expiration date supplies

report.Fusion Original Saigon Centre

 Complete month end closing procedures for MC system, including export of month end journal for

inventory movements.

 Sales and cost trend analysis.

 Control FF&E, OS&E

C.OTHERS:

 Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender,

Accounts Payable and Income Auditor.

 Primarily responsible to ensure that there be NO out of stock situations.

 Responsible for the computer, printers and calculators utilized in the course of performing the job

duties.

 Other tasks assigned by Head of Department