成本部主管 Cost Control Shift Leader

Duties & Responsibilities：
职责义务：
Analyses RB&E reports.
分析餐饮报告。
Calculates RB&E 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。
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 todetermine 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 and beveragemanager to prepare Food & Beverage standard recipe cost detail.
与行政总厨和酒水部经理共同制定标准食品成本和标准酒水成本。
Pre-cost all restaurant and banquet menus ofall purchases and prepared items. Develop information to pre-cost all fooditems purchased. And recalculate direct cost base on market quotation at least6 months.
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 andpilferages.
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。
Security in storage of goods.
确保物品的存储安全。
Checks delivery goods from VENDOR againstpurchasing record and received.
核对供应商所送达的货品与采购订单是否一致。
Produces monthly F&B costs report byoutlet and analyses variances.
编制各餐厅每月餐饮成本报告并对差异进行分析。
Checks stores requisitions and receiptsagainst 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 each store.
安排每月库存盘点。
Conducts quarterly OE stock checks of storeand operation department.
每季度对营运物品在库房及各相关营运部门库存数量进行盘点。
According to Capital Assets Management, up todate the Capital Assets checklist every month and conducts annual CapitalAssets checks of each department. Afterward, take responsibility for annualCapital Assets report to hotel management.
依据酒店资产管理制度每月更新酒店资产明细目录并负责开展每年的固定资产盘点工作，有责任将每年固定资产盘点结果呈报酒店管理层。
Investigates and reports any irregularities orexcessive costs.
监督并汇报一切不正常或超标准成本。
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 andcomplete monthly slow moving item report to chief accountant and financecontroller review.
关注损耗慢的存货项目并每月编制损耗慢存货报表报送总会计师和财务总监审阅。
Conducts purchase price comparisons.
进行采购价格比较。
Conducts periodical purchase price comparisonsof 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 withquantities, 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 theprocedures 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 menusand beverage lists.
分析餐单及酒水单的利润率及受欢迎程度。
Comparative Restaurant, Bars & Eventssales 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 andController’s Checklist.
执行内部标准控制制度和总监检查清单。
Ensures all internal control measures arestrictly adhered to at all times.
确保各项内部控制衡量措施的严格执行。
Observes the operation of cash bars functions.
监控现金酒水吧的运营情况。
Reconcile the monthly purchase log.
核对每月的采购账目。
Qualification：
任职资格：
One yearrelated experience or an equivalent combination of education and workexperience.
一年相关的工作经验或与此相当的教育和相关工作经验结合的背景。
Knowledgeableof Hotel personnel procedures & policies; strong in interpersonal skills.
熟悉酒店财务政策与规定，出色的人际关系。