Inventory Accountant - Kế toán Kho

• Work closely with service departments in the optimal productivity and efficiency on usage of materials and to maintain food and beverage costs at the budgeted levels, and assist in Food and Beverage operations to analyse the hotel’s operating results, pinpoint areas needing improvement, reduction of wastage and recommend corrective actions.

• Supervises the daily activities in the store room and receiving area and observes the activities of the purchasing department in verifying their compliance to resort procedures

• Review the daily receiving reports and all stores requisitions

• Compute daily requisition and material transferred between the kitchen, Restaurant and bars, and then calculate the food and beverage cost for kitchen, restaurant and bar, separately. Also prepare the Daily/Weekly Food & Beverage Cost Report

• Supervise the monthly physical inventory taking for the food, beverage, cigars/cigarettes, general and engineering materials, calculate the amount of inventories, account for discrepancies and investigate unusual variances, if any., between physical and theoretical inventory quantities and amounts

• Update the menu/drink price and cost master list to determine items whose cost rates are out of line and recommend necessary courses of action

• Report to General Accountant/ Financial Controller any problems with non-compliance with resort procedures on stores, receiving and purchasing

• Prepare the Monthly Cost Controller’s Report and make commentary highlights on the costs per outlet, cost credits, cost breakdowns by category, cost and rate fluctuations, discrepancies in potential sales and costs of FB items, special events and variances in costs as well as average checks. Release this no later than 7 working days after each month’s closing

• Perform other duties assigned by supervisor / Manager

• Work closely with service departments in the optimal productivity and efficiency on usage of materials and to maintain food and beverage costs at the budgeted levels, and assist in Food and Beverage operations to analyse the hotel’s operating results, pinpoint areas needing improvement, reduction of wastage and recommend corrective actions.