• To assist in the implementation of a system of control to avoid excessive cost by reducing waste and other losses without sacrificing quality.
• To assist in identifying problems in the F&B operations early so that they can be resolved before they turn into major problems.
• To ensure that established policies are implemented in the following areas:

• Purchasing – Assist in the establishing and checking of purchase specifications and periodically review them to ensure that they are implemented.
• Observe that competitive market prices are being obtained.
• Participate in a market survey and make a comparison of purchase prices with other hotels.
• Receiving
• Storage and issuing
• He should be well versed in the above procedures and job duties and responsibilities of those staff involved.
• To ensure the establishment of records on a daily basis for both foods issued to the kitchen from the storerooms as well as perishable foods delivered directly to the kitchen.
• To monitor slow-moving stock items held in storage and highlight such on a timely basis. To recommend methods and procedures to improve control of waste and losses within the hotel and to investigate reasons for spoilage and wastage.
• To perform a continuous audit of actual food costs against potential costs by ensuring that standard recipe costs are updated. To count and audit the inventories of all Hotel stores for pricing and quantity reasonableness.
• To furnish the management with the daily recapitulation of F&B issues, the total value of storeroom inventory, and sales analysis in the F&B operations.
• Should inspect and extend all store requisitions and transfers and call attention to apparent over-issuing.
• To establish and conduct inventory schedules of all store items. Standard inventory Sheets will be used.
• To prepare monthly F& B Cost Reports including reconciliation summaries.
• To keep a spreadsheet and daily records of all store issues and transfers made to various food services areas, bars and functions, and other departments throughout the Hotel. To check all store issues and transfers for appropriate authorized signatures.
• To establish a system of control over goods leaving the premises by ensuring that authorized Outgoing Records for goods returned to suppliers, equipment sent for repairs, and operating equipment for outside caterings are maintained.
• To make periodic spot checks in the bars to ensure that established drink sizes and proper brands are used.
• To ensure that goods received by Receiving and Store personnel is checked for weights, quality, and extensions. To check that all details on the invoice or delivery orders match with the Purchase orders and other purchasing documents and that goods are correctly received.
• To make periodic checks of butcher shop areas to determine if fabrication and production are being maintained according to specifications.
• To obtain from the Income Auditor’s office daily, a breakdown of sales, F&B discounts, house-use checks, and entertainment of the previous day for computation of daily cost percentages.
• To keep a daily record of staff meals, inter-kitchen transfers, complimentary, etc and allot proper credits to the respective kitchens.
• To establish par stock levels of all store inventories with considerations for consumption and seasonal trends and purchasing lead time. Also, in collaboration with the F&B Manager, to establish a par stock for all bars and banquets. To conduct periodic checks of all par stock levels both at the operating outlets and at the Hotel stores.
• To establish inventory counts of operating equipment both at the Hotel stores and operating departments as per schedules established by the Financial Controller. To assist the Financial Controller in the preparation of operating equipment inventory and loss reports.
• Upon request of the F&B manager, to assist in the costing and pricing of all new menus for all F&B outlets.
• To monitor mini bar issues to pantries against mini bar revenues and determine the extent of mini bar losses.
• To maintain the cleanliness of storage freezers and all other stores under his direct responsibility to ensure good hygienic conditions and orderly arrangement of stock items
• To check in the accuracy of banquet billing based on Event Order received. To review the work of the F&B Cashiers to make sure that there are no irregularities and that the guest checks are priced in accordance with the current menus, and that no food is leaving the kitchen without being checked and priced.
• To prepare any other cost evaluations required by the Financial Controller or any Department heads. Also to analyze major expense items.

• Full salary and service charge in probation period
• Attractive salary and insurance package
• Opportunity to work with a great team of people and career growth in the world’s largest luxury hotel brand
• Opportunity to join international training and development programs
• Delicious and nutritious meal at Hotel’s Social Café
• Laundered uniform provided by Hotel
• Pre-employment health check and annual health check
• Free parking
• Recognition program with valuable gifts
• Summer vacation and many team building activities
• Hotel discounts worldwide at all IHG Hotels and Resorts
• Food & Beverage discount at Hotel
• Other benefits according to Hotel’s policy

• Has good knowledge of Hotel Operation, Focus on the cost of food and beverage, Inventory.

• Problem Solving, Customer focus, Motivating and teamwork

• Proficient in the use of Micros office.

Qualifications –

• Diploma or Vocational Certificate in Accounting or related field.

Experience –

• 2-4 years experience in accounting

Please send resume to:

- HR Office: B1, Keangnam Hanoi Landmark 72 Tower, Nam Từ Liêm, Hà Nội

- Tel: 024 32753464