HOTEL NIKKO SAIGON ★ 4.7

- To assist in supervising, inspecting and monitoring cost control, receiving and storeroom daily operational duties.
- To review the daily requisitions request for food and beverage materials; to check calculations and amounts.
- To compute daily requisitions and materials transferred between the kitchen and bars, and deduction needed, then compute the food & beverage cost for the kitchen and bar separately.
- To assist in preparing the Monthly House Use / Entertainment Management Privileges / Officers Check Report.
- To assist in checking stocks position in the storeroom.
- To assist in preparing the daily food and beverage cost report and banquet cost
- To assist in supervising monthly actual inventory taking in storeroom and all outlet and prepare the variance report
- To assist in preparing monthly Food and Beverage cost report and employee’s meal report.
- To assist in preparing Monthly Report of Detailed Direct Expenses / Issuances for all departments and Housekeeping Guest amenities consumption.
- To assist in spot checking items delivered with in hotel approved quality specification.
- To assist in preparing the daily actual sales reports of Food and beverage.
- To assist in coordinating with chef regarding qualities of items delivered.
- To assist in inspecting Kitchen, Restaurant and Bar par stock; coordinating with the chef or the bar manager of any over stocking of items in there outlet and kitchen.
- To assist in making spot checks for the all the inventory items.
- To report any problem with non compliance with hotel procedures to the Cost Controller
- To perform the duty as a Receiving Clerk while the receiving clerk is absent
- To perform other duties assigned by the Superior.