Kế Toán Khách Sạn

To work in a professional and courteous manner, while maintaining the company’s rules and procedures. To fulfill the requested duties and functions specific to the department to the best of your ability.

II. DUTIES AND RESPONSIBILITIES

* Records all inventories purchased and issued in quantities and amounts, makes and control inventory sub-ledgers. At the end of the month, conducts the inventory counts with the participation of storekeeper and other accounting staffs.

* An inventory movement report should be prepared and submit to financial controller at the end of the month, this would be reconciled with inventory account in General Ledgers.

* A sheet of computation and allocation of inventories used by departments should be prepared by cost controller and transferred to financial controller to compute cost of goods sold and expenses for departments.

* Controls the food and beverage purchased and used by Kitchen.

* Controls the movement of food and beverage between bars, restaurants, kitchen and other departments.

* Checking PR, PO, Goods receiving note, Invoices with quantities received, check for price on purchase order and price on Invoices, check the legality of the invoices as supplier’s name and tax code, hotel’s name and tax code, amount of goods, amounts for VAT, VAT rate, invoice date.

* Check the market list receiving, quantity & price in quotations. Go to the market with Financial Controller for checking price in case of request.

* Makes Journal voucher, on which allocating expenses in right accounts and right departments, then submit it to Financial Controller for checking.

* Records and makes VAT input reports. Reconciles between VAT record file with VAT input account in General Ledger.

* Do any duties as requested by Financial Controller