Cost Controller Nguyễn Thanh Toàn | ứng viên tìm việc Du lịch/Nhà hàng/Khách sạn tại Hồ Chí Minh

Tên trường: Ton Duc Thang University

Giai đoạn: 2012 -2015

Tên khoa: Bachelor of administration (BA)

Địa chỉ: Hồ Chí Minh

Ghi chú học tập: Major of business administration

Tổ chức: Starcity Saigon Hotel

Giai đoạn: September 2010 -Until now

Hình thức làm việc:

Chuyên môn: Main duties: • To verify that officer checks (duty meals), F & B entertainment checks are processed according to the procedure and to prepare a daily entertainment report. • To cost all recipes, inter kitchen transfer as well as any food and beverage consumed by the hotel employee. • To define min/max, par stock management system and ensure the strict compliance with by all parties concerned. • To control that all goods received and delivered in/out hotel main stores are properly documented and accounted for • To perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis report and ensure that all discrepancies are explained. • To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balance reconciled with general ledger month-end balance. • To report the daily and monthly F & B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items.

Tổ chức: Moevenpick Hotel Saigon

Giai đoạn: April 2008 -July 2010

Hình thức làm việc:

Chuyên môn: Main duties: • To verify that officer checks (duty meals), F & B entertainment checks are processed according to the procedure and to prepare a daily entertainment report. • To cost all recipes, inter kitchen transfer as well as any food and beverage consumed by the hotel employee. • To define min/max, par stock management system and ensure the strict compliance with by all parties concerned. • To control that all goods received and delivered in/out hotel main stores are properly documented and accounted for • To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balance reconciled with general ledger month-end balance. • To report the daily and monthly F & B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items.

Tổ chức: Omni Saigon Hotel

Giai đoạn: December 2007 -March 2008

Hình thức làm việc:

Chuyên môn: Order and received goods, warehouse stacking, daily and monthly inventory and report to Cost Controller and FC

Tổ chức: Omni Saigon Hotel

Giai đoạn: April 2004 -November 2007

Hình thức làm việc:

Chuyên môn: I have a Western chef, Butcher chef and then receiver chef. I love to cook and i can cook spagetty, beef steak, some of Western soup like mushroom soup, tomato soup...