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Cebu Palmgrass Hotel Incorporated

Accounting Staff

Cebu Palmgrass Hotel Incorporated

Established in 2016 | 51-200 employees
68 Junquera Street, Kalubihan, Cebu City, Cebu
Posted on : June 09, 2020
Job ID : 361053

Video Profile


The HOTEL is named after a local weed and herbal plant, known as ‘agusais’ or ‘asahas’, which grows on barren and unused lands.
Just like the humble palm grass, resilient and persistently growing in abundance despite harsh conditions, we aim to become staunch advocates for the preservation of the Cebuano cultural heritage as well as promote eco-friendly practices at all times.
PALM GRASS The Cebu Heritage HOTEL is owned by a family corporation, a solely-Filipino venture in the hospitality industry, with the lofty vision of promoting ecology and the Cebuano Cultural Heritage.
At Palm Grass, we give you a unique approach to hospitality— that is— we don’t simply provide you with a bed and a place to stay, we bring you history, culture, and identity.
We are a recognized Hotel Industry and we need applicants for the following job positions:
Rank: 2-3 years experience
Main Function: Operation and Security of Food & Beverages in the Hotel
Direct areas of responsibility:
  • The entire hotel department Storage Area (Kitchen, F&B, & Housekeeping Utilities)
  • Warehouseman & Purchasing Clerk
Close Reporting to:
  • Chief Finance Officer >> Submit reports cost inflation and fluction of price that varies on costing per Menu / Item
  • Hotel Operation Officer >> Daily Operation Matters & Attends Operation Briefing
  • Internal Auditor >> Submit reports findings & costing of menu or item; prepare Function Profit & Loss
  • Accounting Officer >> Day to day requisition budget & estimates
Checklist of Specific Duties:
  • Regular daily inspections of quality of foods in store rooms once per day
  • Cleaning inspections and checks of all storage area once per day
  • Regular inspection on the conditions of refrigerator, chillers, freezer with regard to temperature control and a temperature logs that needs to be maintained.
  • All items delivered are to be received and stored in their correct storing location, packaging, temperature, light, humidity etc. and should be first in first out (FIFO Method) for the stock rotation.
  • All storerooms to be cleaned and sanitized daily.
  • All issuances should be scheduled. Storerooms must always be kept locked. Ensure all stocks are placed safe on security of all inventoriable items.
  • Direct communication information and exchange of ideas with the Executive Chef, Chef de partie, Head Pastry and Production Crew.
  • Spoilage & Breakages / Left Over from function & buffet breakfast should be accounted from time to time and submit to Internal Audit for proper recording to Financial Reporting.  Identify the diverted meals to offset meal plans for the certain function.
  • Deal with any variances and re-counts scheduled as informed by Internal Audit Officer
  • The Hotel Cost Controller is directly responsible that the guidelines for handling and cleaning of machines and equipment are strictly followed.
  • Repair requisition/Damage / Replacement should be passed on the Department Heads approval
  • Communicate accordingly with the Hotel Engineer.
  • Confidentiality on the food costing, purchasing information.
  • Open for any instruction from the top management that related to its work

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