成本主管

1. To assist in implementing a system of control to avoid excess cost by reducing waste and other losses without sacrificing quality.
实时控制系统，在不降低质量的前提下，减少浪费货丢失以控制成本。
2. To assist in identifying challenges in the food and beverage operations on a timely manner so that they can be resolved immediately.
早日发现餐饮运作问题避免问题扩大化。
3. To ensure that established policies and procedures are implemented in the areas of purchasing, receiving, storage, issuing and cost control.
确保采购、收货、入仓及发货严格遵守规章制度。
4. To assist in playing a positive and creative role in working with Food and Beverage Division and to constructively assist in pricing, testing and menu planning, as well as the actual control of the cost.
积极主动协助餐饮部制定价格、试菜、菜单修改以及成本控制。
5. To ensure the establishment of records on a daily basis for both foods transferred to kitchens as well as perishable food delivered directly to kitchens.
确保每日仓库发货及直接入厨单据记录在案。