成本控制经理 Cost Control Manager

· To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.
确保酒店内的所有存货均已入账，并有适当的文件作为凭证。
· To prepare and issue various cost reports as required by Management.
编制和发布管理层要求的各种成本报告。
· To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel talents (talent meals).
计算所有菜谱、厨房间转让以及酒店雇员消耗的任何食品和酒水（人才餐费）的成本。
· To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
确定库存量、标准库存管理系统，并确保遵循相关部门的要求。
· To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for.
确保所有收到的货物，送至酒店库房以及从酒店库房送出的所有货物均妥为记录和入账。
· To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
利用POS 系统生成的销售分析报告，每天、每月核对食品和酒水明细，确保所有差异均已作出解释。
· To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
实物盘点所有库存和月末存货的数量，使最终余额与总账月末余额核对一致。
· To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc.
每天、每月报告食品和酒水的成本，报告重点详细分析异常的差异，例如销售成本比率趋势、滞销品、破损和损失等。