成本经理/主管 Cost Control Manager/supervisor

Job Purpose:
工作目的
1.
To account,
record, control, evaluate, and report the food & beverage flow in the
operation
为餐饮运营流动记账，并记录、管理、评估和汇报餐饮运营流动。
2.
To provide
Financial Controller, F&B Manager, and Executive Chef the accurate and
timely information for cost controlling, menu pricing, and sales strategy
purpose.
为财务总监、餐饮部经理和行政总厨提供准确、及时的信息，以便控制成本
KEY RESULT AREAS
主要工作职责
1.
To supervise the
receiving, storing, and ensure production areas for proper and adequate food
and beverage handling and presentation according to what is established by the
Food & Beverage Manager and the hotel management.
监督收货及库存，确保生产区有适合、充足的食物和酒水使用，并根据餐饮经理和酒店管理层要求作汇报。
2.
To assist in
checking and establishing the purchasing specifications, to spot check quality,
price and service of purveyors and market to ensure the operation gets the best
quality and competitive prices from regular and reliable supply sources.
帮助检查并制定采购要求，现场检查质量、价格和供应商及市场的服务，确保自长期合作、可信的供应商处得到最佳质量和最优惠价格的物品投入运营。
3.
To spot check the
receiving practices and ensure that receiving meets specifications by
physically checking daily food, beverage and supplies.
现场检查收货工作，亲自检查每日食物、酒水和供应，确保所收物品符合要求。
4.
To supervise the
receiving procedures avoiding waste and pilferage.
监督收货程序，避免浪费和丢失。
5.
To check for waste,
pilferage, proper utilization of food and beverage in production (kitchen) and
bars and ensure the Cost Controller recipes are followed.
检查有无浪费、失窃、厨房在制作过程是否恰当使用餐饮材料，检查酒吧，确保成本控制指南得以实施。
6.
To report total food
& beverage cost percentage on a daily basis, to make staff canteen food
cost report, food cost and beverage reports and beverage cost report, to take
bar inventory, and controls potentials.
每日汇报员工餐厅成本率，餐饮成本比例，编制食品成本和酒水成本报告，盘点酒吧，管控潜在消费。
7.
To prepare the
monthly reports including the food cost report, beverage cost report, slow
moving items, resume of sold items in the various restaurants, comparative per
unit purchasing price of food and beverage items, monthly store room condition,
monthly food and beverage re-conciliation.
编制每月食物成本报告，酒水成本报告，滞积物品报告，各餐厅已售物品摘要，食物和酒水采购单价对比，每月仓库情况，每月酒水调整。
8.
To record, on daily
basis, food and beverage movements in costs books, to check for proper
requisition and inter-kitchen transfers costing and extensions, to control
daily officer checks and employees’ staff canteen consumption.
在成本账簿中每天记录食物和酒水的流动，检查正当的申领和厨房内部流动成本与金额，管理每日免费工作餐和员工餐厅消费。
PERSONAL SPECIFICATION
个人能力描述
优秀的英语能力
·
Strong
organizational skills
组织能力突出
·
Strong
administrative skills
行政能力突出
·
Detailed knowledge
of working practices of accounts
会计工作实践知识丰富
·
Ability to cope with
pressure
抗压力强
·
Computer literate
具备电脑知识
·
Ability to cope with
pressure
抗压力强