VNVC 2.1 ★

• Prepare the daily cost report distributing to all related departments.
• Record transferring of food and beverage between outlets and departments.
• Obtain the quotation price of market list from suppliers and prepare the price quote report to select the best price offered supplier in each categories.
• Perform monthly beverage physical inventory count.
• Witness the disposal of approved beverage spoilage and record to the proper accounting code.
• Allocate food cost from main kitchen to all cost sharing restaurants.
• Prepare menu engineering report.
• Review slow moving and dead stock report.
• Prepare the wine consignment reconciliation (if any).
• Prepare monthly cost analysis report.
• Perform the beverage spot check on the regular basis.
• Perform semi-annually OE and linen physical inventory count. Prepare the inventory result report and compare the result with the breakage and loss report from Stewarding.
• Perform cost and inventory related accounts monthly reconciliation and any account assigned by Supervisors.
• Performs other related duties and special projects as maybe assigned by the immediately superior.
• Complies with hotel’s rules and regulations.

• Competitive salary
• Participating social insurance, health insurance and unemployment insurance at the contracted salary
• Enjoy monthly service fee with high rate
• Be rewarded on holidays, New Year, and special occasions of the year
• 13th month salary bonus according to revenue
• Participating in periodic team bonding activities
• Develop career in a dynamic and professional international working environment

• A Bachelor’s degree in Business Management preferably specializing in Finance or Accounting Management

Work Experience

• Experiences in similar role at luxury hotels/resort

Technical Skills

• Competent computing skills (e.g. Microsoft Office)

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