成本控制经理

SCOPE 职能范围
This position is concerned with the smooth and efficient operation of cost control, storerooms and receiving and to assist management in keeping the cost of food, beverage and other supplies to a minimum.
成本控制，仓库和收货日常工作的正常开展和有效运作，协助管理层将食品、酒水和其他物品的成本控制到最低。
PRINCIPAL RESPONSIBILITIES 主要职责
· Ensure the security of all stores, including proper restrictions on the issue of keys and general access.
确保所有仓库的安全，包括正确严格地控制钥匙和进入。
· Ensure that all incoming goods are received via the Receiving Area, with deliveries properly checked against purchase requests and market lists.
确保所有货物通过收货区域进入，收货应与采购申请单和厨房每日鲜活订单一致。
· Inspect and test goods whenever deems necessary especially with regard to food & beverage items.
有必要时，检查和测试物品，尤其针对食品和酒水。
· Ensure that all food & beverage invoices price extension, total and unit prices are correct and conform to the approved market prices.
确保所有食品和酒水发票价格范围，单价和合计正确，且与已批准的市场价格一致。
· Ensure that accumulated daily invoices agree to amounts transferred to Accounts Payable.
确保每日累计发票与转到应付帐款的金额一致。
· Make regular spot checks and inspections of storerooms, receiving area, and all outlets.
定期抽查仓库，收货区域和所有餐厅。
· Check duty invoices to ensure that correct duty has been applied.
检查每天发货单以确保正确发货单被批准。
· Have full and extensive knowledge of the hotel inventory system and is responsible for the maintenance of the system.
具备广泛的酒店库存系统流程知识，负责整个流程的维护。
· Train users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc.
培训使用者使用酒店库存系统，协助建立申请单和采购清单等。
· Ensure all inventory items are correctly set up in the hotel inventory system including sizes, descriptions, purchase units etc.
确保所有库存物品在酒店库存系统中正确设立，包括规格，描述，采购单位等信息。
· Ensure that proper records are kept of inventory receipts, issues, returns and transfers and proper authorisation thereof.
确保所有库存的收货、发货、归还和转移都有授权，并保存记录。
· Introduce stringent cost control measures.
介绍成本控制规则。
· Monitor and investigate spoilage and recommends appropriate actions to reduce.
监督和调查损坏的物品并提供减少损坏的建议。
· Coordinate with F&B Manager and Executive Chef for recipe costing and recommend retail prices for food & beverage items.
与餐饮部经理和行政总厨协调菜单成本，并据此提出食品和酒水的零售价建议。
· Coordinate with Other Operating Departments for costing and recommended selling prices.
与其他运作部门协调成本，建议销售价格。
· Conduct monthly costing and ensures prompt submission of all month-end reports within deadlines.
核算每月成本,确保按时提交所有月结报告。
· Conduct and coordinate monthly stock takes of outlets and storerooms.
安排和协调每月餐厅和仓库盘点。
· Conduct and coordinate stock take of operating equipment.
安排和协调运营设备的盘点。
· Conduct market price surveys in conjunction with the Purchasing Manager and Executive Chef.
与采购部经理和行政总厨开展市场价格调查。
· Prepare monthly listing of slow moving and obsolete stock items with recommendations for action.
准备每月流动缓慢和成旧物品清单并提供建议。
· Calculate daily cost of sales with regard to officer’s checks and entertainment bills.
根据职员帐单和宴请单，计算每日营业成本。
· Monitor food cost of sales on a regular basis to ensure in line with budget.
定期监督食品成本销售，确保与预算一致。
· Execute the project responsibilities in the hotel project team(s).
加入酒店的项目工作组时，认真履行相应职责。
· Complete other tasks assigned by hotel management.
完成酒店管理层交代的其他任务。