成本控制主管 Cost Controll Supervisor

·        Analyses F&B reports .
分析餐饮报告。
·        Calculates F&B costs.
核算餐饮成本。
·        Compares invoices, requisitions, sales & prepare  reports showing cost  vs  sales.
对比发票、采购申请、销售并编制成本与销售报告。  
·        Conducts Checks.
进行核查。
·        Spot checks on purchasing, receiving, storing, issuing functions and bar inventories.
抽查采购、收货、库存、发货工作的执行情况，及酒吧库存量。
·        Conducts monthly food & butcher tests to determine yields.
每月对食品及粗加工进行测试来测定产出量。
·        Work with the executive chef to prepare standard recipe cost detail.
与行政总厨共同制定标准食谱成本细节。
·        Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased.
计算所有餐厅及宴会菜单所需采购成本，建立所有食品采购成本的信息。
·        Compares menus vs food cost vs sales price.
比较菜单的食品成本与售价。
·        Controls portion and minimizes- wastages and pilferages.
合理控制出品分量，将浪费和失窃情况降至最低。
·        Conducts market survey
进行市场调查。
·        Checks quality of goods received.
检查已收货物的质量。
·        Security in storage of goods.
确保物品的存储安全。                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     
·        Processes invoices.
处理发票
·        Checks invoices against goods ordered and received.
核对货品定单及收货与发票是否一致。 
·        Checks unit costs. 
核对单位成本。                                                   
·        Calculates potential food & beverage costs.
计算标准食品和酒水的成本。
·        Prepares recipe costs with Executive Chef.
与行政总厨共同制定食谱成本。
·        Produces monthly F&B costs by outlet.
编制各餐厅每月餐饮成本报告。
·        Supervises inventories.
监管存货情况。
·        Checks stores requisitions and receipts against stock records.
检查出库申请和库房收货，以查证库房记录是否正确。
·        Maintains par stock level and reviews regularly.
保持标准库存量并定期审核。
·        Conducts monthly stock checks of F&B 、stationery & general stores.
每月进行食品、文具及总仓的库存盘点。
·        Compiles reports.
编制报表。
·        Investigates and reports any irregularities or excessive costs.
监督并汇报一切不正常或超标准成本。
·        Prepares Monthly F&B Cost Control reports and analyses variances.
准备每月餐饮成本控制报告并对差异进行分析。
·        Makes recommendations on cost reductions.
针对如何降低成本提出合理化建议。
·        Highlights slow-moving stock items.
关注损耗慢的存货项目。
·        Conducts purchase price comparisons.
进行采购价格比较。
·        Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.
定期将食品及物品采购价格与其他酒店作比较。
·        Supervises receiving  
监管收货情况 。
·        Ensures Daily Receiving Records as prepared.
确保根据要求完成每日收货记录。
·        Goods and services received are in line with quantities, qualities and prices ordered and agreed.
确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求。
·        Periodically, review and confirm the procedures for receiving merchandise.
定期地对收货程序进行检查及评估。
·        Performs other duties as designated.
完成其他所派给的任务。
·        Profitability and popularity analyses of menus and beverage lists.
分析餐单及酒水单的利润率及受欢迎程度。
·        Comparative food & beverage sales and costs summary among other hotels.
与其他酒店比较餐饮销售及成本。
·        Complies with internal control standard and Controller’s Checklist.
执行内部标准控制制度和总监检查清单。
·        Ensures all internal control measures are strictly adhered to at all times.
确保各项内部控制衡量措施的严格执行。
·        Conducts random observation of banquet
随意抽查宴会情况。
·        Observes the operation of cash bars functions.
监控现金酒水吧的运营情况。