成本控制主管Cost Coach

1.AssistCost Controller to supervise the Receiving Clerk, Storekeepers and cost controlclerk, month end closing, Month end cost control report and sales analysisreport.
协助成本经理管理验收部，仓库和成本控制部。月末关帐，提供月成本报告和销售分析报告。
2.Toreport on a timely basis the cost of food and beverage consumed by the F&BDepartment.
及时的报告餐饮部消耗的食物及饮料成本。
3.AssistCost Controller to monitor consumption & purchasing of food and beveragethroughout the Hotel and make recommendations to improve profit margins.
协助成本经理监控整个酒店食品及饮料的消耗和采购，提出建议和提高边际利润。
4.Ensurefood and beverage items are accurately recorded and securely stored.
确保食物和饮料被准确地记录和存储。
5.Performmonth end close process for food and beverage items.
每月月底对食品和酒类进行月结盘点。
6.Beaware and abide by Equal Employment Opportunity and Affirmative Actionlegislation and the hotel's policies in regards to harassmentprevention.
了解并遵守平等就业机会与积极行动相关法规，以及酒店关于预防骚扰的政策。
7.Toensure the integrity and of all Accounting books and records.
确保所有账户记录的完整性。
8. PrepareDaily Food and Beverage Flash Cost Reports.
准备每日的食品和酒水成本报表。
9.Preparemonth end food and beverage cost reports.
准备每月月底的食品和酒水成本报表。
10.Establishpar stock levels for outlet beverage stocks and carry out monthly spot checks.
确定各营业点酒水标准库存量，实行每月抽查和盘查。
11.Participatein monthly and half-yearly market surveys of food items.
参与月度及半年度食材类的市场调查。
12.Participatein food (monthly) and beverage (monthly) stocktakes of storeroom and outlets.
每月对贵价干货库，酒水库和营业点酒水进行结存盘点。
13.Preparereport of slow moving Food & beverage items on a monthly basis.
每月对慢移动的食品和饮料进行统计并报告。
14.Preparemonth end journal entry for Infrasys Officer Checks.
以餐饮系统的数据为基础做好月结。
15.Assistwith costing of special events for B&F Department.
协助饮食部做好特殊宴会的成本核算。
16.AssistB&F Department in menu planning via costing of recipes.
协助饮食部根据菜单成本制定新的菜单价格。
17.Assess& communicate the popularity of each item on the menu of each outlet on aquarterly basis and make recommendations for margin improvement.
每季度对各个营业点的最受欢迎的菜式进行评估并提出改进建议。
18.Takeannually test as below: Butchery yield test; Stand recipe; Portion Control;Buffet Test.
每年进行如下测试:标准配方成本/肉房测试出成率/份额控制/自助餐测试。