Thanh Nhan Huynh Nguyen

Friendly working environment, mutual supports, good remuneration policy, suitable salary

- Control costs of procurement, construction, repair, maintenance, service rental, production and processing, inventory, liquidation, gasoline - Minimize unnecessary losses by working with the Executive Chef to control and check Butcher Test Yield, portions and recipes. - Coordinate with the F&B department to support price setting, testing, menu setting, as well as actual cost control - Conduct physical Inventory count of goods each month to determine the monthly consumption - Monitor slow or non-moving inventory goods and notify relevant departments periodically => Provide plans to minimize waste, deficit and investigate reasons for damage or waste - Perform continuous reconciliation and balances between actual food costs versus theoretical costs - Input data of the quantity of Operating Equipment purchased and Operating Equipment liquidated, Operating Equipment transfer => Reconcile OE inventory between record and reality - Make daily, monthly food and beverage cost reports - Make Internal Cost Transfer report: record cost transfers between outlets and departments - Make analysis reports to evaluate the effectiveness of menus (Menu Popularity Analysis) - Grasp the trend of market prices, promotions through Daily Market List and Market Survey - Making cost price and selling price through recipe of kitchen department and mixing department - Grasp the benefits of special customers and special employees such as: VIP1,2,3,5 regime for guests; Personnel remuneration regime for foreign workers,... => Determine the costs for these remunerations and compare them with actual costs to assess their suitability. - Grasp the SOP on the allowances of employees such as: airfare costs, food costs, travel costs, other costs,... => Properly control costs according to SOP - Ensure the cost of Purchased Operating Equipment and Assets is within the budget of the monthly, quarterly or yearly purchasing. - Make Profit & Loss (P&L) reports for large-scale events - Perform inspections and make acceptance of construction’s work items - Ensure the costs are recorded in the proper cost center for proper accounting in the correct main account and detailed accounts - Create product codes, cost centers - Check the accuracy of the party bill based on the received party order. Work with F&B cashier to ensure there are no missed or incorrect prices - Perform related responsibilities and special projects assigned by the Financial Controller

Manages all aspects of purchasing, storage and order/inventory control. Responsible for the issuing and distribution of inventory items within the hotel, and for the accurate and timely allocation of costs to user department. Ensures that hotel expenses are minimized through the use of effective purchasing and by obtaining the most competitive prices for goods and services. Monitors all costs in the Purchasing Department and initiates and maintains measures to control these. To work closely with Financial Controller for internal control Policy and Procedures throughout the department, regarding purchasing, receiving, inventory control, issuing and emergency issuing. Advises the General Manager and Financial Controller of the cost and implications of each department's consumption of inventory and non-inventory items. Obtains and coordinates all product and purchase specifications from the various heads of the department by means of a purchase request (PR) and maintain files of these purchase request together with purchase orders (PO). Acquires three (3) price quotations from various sources to determine the lowest cost while maintaining the best quality for any item(s) requested by the different departments or as per SOP. To work closely with the Financial Controller for the creation and maintenance of certain data namely: Inventory Items, Par Stock, items to be included as inventory items, re-order points, item listing, Purchase Orders, Unit of Measure, and inventory levels for all items maintained in inventory. Ensures that every department in the hotel receives goods and services as required and to the standards they have specified at the best possible price. To ensure all POs are closed on a monthly basis. Manage and renew the hotel contract as per the contract management SOP. To liaise with the departmental HOD concern for renewal three months before the expiry date.

afc@furamavietnam.com - +84 913 422 111