Scope of work:

The Cost Control Clerk supervises and checks purchasing, receiving, storing, issuing, food tests, portion control, cashiering and check continuity, F & B revenue audit, cost and sales potential of food and beverage outlets and month-end F & B inventories.

Key Responsibilities & Accountabilities:

• Make spot checks each week, on procedures of purchasing, receiving, storing, issuing, preparing and portioning.

• Review the receiving records prepared by receiving staff.

• Review the store issues summaries for the day prepared by Chief Storekeeper.

• Periodically, review and confirm the procedures for receiving merchandise.

• Follow up and verify the procedures set up for food, beverage and banquet costing established by the Management.

• Responsible for the accurate preparation of the Daily Purchases and Issues Report, calculation and extension of all invoices, F&B Requisitions, Beverage Perpetual Inventory Records, Food & Beverage Sales Analysis, F&B Material Control Sheet, Average Food Check per cover and the preparation of the F&B Monthly Inventory Sheet showing the cost of goods and percentage of food and beverage items to sales.

• To verify standard recipe cost detail prepared by Executive Chef.

• Supervises tallying of all items sold on the menu or drink lists of each F&B outlet.

• Carries out spot checks on portion control of all items dispensed in the kitchens.

• Maintains wine information detail.

• Supervises taking, calculation and extension of month-end food and beverage inventories.

• Safeguard all F&B inventories and provide management with timely and accurate operational cost figures.

• Prepares Monthly Cost Controller report and get the endorsement from Food & Beverage Department before submitting to NWHTY.

• For an effective job to be the end result, it is of great importance that an atmosphere of complete co-operation exists between the Food and Beverage department personnel and the Food & Beverage Controller and this co-operation must be reciprocated.

• Performs other delegated duties as assigned by his supervisor.

Other standard responsibilities

• Complies to the company policies.

• Works within all pre-set budgetary limits.

• Takes on other tasks in addition of the ones stated, in a reasonable framework.

• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs.

• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

• Models the company’s culture, vision, mission and core values at all times.

Others

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Benefits

• Accommodation: Hoiana Village

• Working transportation to Da Nang and Hoi An.

• Competitive salaries, additional medical insurance and others.

• Attractive Hoiana employee in-house rates.

• Intensive career development.

• Attractive Hoiana employee in-house rates. 

Job Requirements 

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.

• Minimum 3–5 years of experience in food & beverage cost control, finance, or auditing within the hospitality industry.

• Strong understanding of procurement, inventory management, and cost control procedures.

• Experience with financial reporting and analysis related to F&B operations.

• Proficiency in Microsoft Excel and financial management software.