成本文员(J11092)

工作职责：JOB OVERVIEW职位概述• Responsible for the controlling receiving of F&B items and store inventories through timely feedback and reporting to maximize profitability. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.• 负责餐饮及库存物品的收货控制和库存管理，核查存货情况并及时反馈以确保利益最大化。围绕洲际酒店集团及其品牌的五个核心价值：信任，正直，尊重，团队精神和服务，促进企业文化的发展以及其品牌主张。At Holiday Inn we want our guests to relax and be themselves which means we need you to:• Be you by being natural, professional and personable in the way you are with people• Get ready by taking notice and using your knowledge so that you are prepared for anything• Show you care by being thoughtful in the way you welcome and connect with guests• Take action by showing initiative, taking ownership and going the extra mile在假日酒店®，我们希望宾客能尽情放松、做回自己，这意味着我们的团队成员要做到：• 展现真我：在与他人接触时真实自然、形象专业、积极乐观• 时刻准备：注意观察周围的事物，运用自己的知识，做好应对任何事情的准备• 体现关爱：对宾客关切周到、热诚欢迎并与他们心意相通• 积极行动：积极主动、尽职尽责并且要多做一步DUTIES AND RESPONSIBILITIES工作职责• Analyses F&B reports .分析餐饮报告。• Calculates F&B 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。 • Conducts Checks.进行核查。• Spot checks on purchasing, receiving, storing, issuing functions and inventories.抽查采购、收货、库存、发货工作的执行情况，及库存量。• Conducts monthly food & butcher tests to determine 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 to prepare standard recipe cost detail.与行政总厨共同制定标准食谱成本细节。• Pre－cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre－cost all food items purchased.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 and pilferages.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。• Checks quality of goods received.检查已收货物的质量。• Security in storage of goods. 确保物品的存储安全。 • Checks invoices against goods ordered and received.核对货品定单及收货与发票是否一致。 • Checks unit costs. 核对单位成本。 • Calculates potential food & beverage costs.计算标准食品和酒水的成本。• Prepares recipe costs with Executive Chef.与行政总厨共同制定食谱成本。• Produces monthly F&B costs by outlet.编制各餐厅每月餐饮成本报告。• Supervises inventories.监管存货情况。• Checks stores requisitions and receipts against 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 F&B 、stationery & general stores.每月进行食品、文具及总仓的库存盘点。• Compiles reports.编制报表。• Investigates and reports any irregularities or excessive costs.监督并汇报一切不正常或超标准成本。• Prepares Monthly F&B Cost Control reports and analyses variances.准备每月餐饮成本控制报告并对差异进行分析。• 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.关注损耗慢的存货项目。• Conducts purchase price comparisons.进行采购价格比较。• Conducts periodical purchase price comparisons of 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 with quantities, 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 the procedures 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 menus and beverage lists.分析餐单及酒水单的利润率及受欢迎程度。• Comparative food & beverage sales 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 and Controller’s Checklist.执行内部标准控制制度和总监检查清单。• Ensures all internal control measures are strictly adhered to at all times.确保各项内部控制衡量措施的严格执行。• Conducts random observation of banquet随意抽查宴会情况。• Observes the operation of cash bars functions.监控现金酒水吧的运营情况。• Ensures that all issues from stores are made against properly completed, ruled off/approved store room requisitions, all code numbers are clearly indicated next to each item being issued, signs the “issued by” portion of the requisition确保仓库依照填写完整，经审批的发货单发货，所有代码编号清楚的标注在所发出的物品旁，在发货单上签注“发货人姓名”。• Records consecutive numbers on all store room requisitions before giving the copy of the requisitions to the person accepting the goods, logs each requisition in the store room logbook and forwards completed requisition to the Inventory Clerk在将发货单复件交给收货人前，在所有库房发货单上编上连续性的号码，在库房登记单上记录每张发货单，将填写完整的发货单交给存货文员。• Verifies the list of items at re－order point against physical quantities before submitting the list to the Head Storeman在将发货单提交给仓库管理领班前，在重新订货点根据物理量确定货单。• Makes oneself available during physical inventories taken by the Finance Department在财务部清点库存时本人应在现场。• Performs other duties as required按要求执行其它职责。• Complete other tasks assigned by Superior.完成上级领导分配的其他工作任务。ACCOUNTABILITY责任范围Number of employees supervised –管理的员工Direct N.A.直接 无Indirect N.A.间接 无Annual Operating Profit/Payroll Budget – 年度经营利润和薪金预算 • N.A.无 Key Metrics – 主要绩效指标• Works with superior in the preparation and management of the department’s budget and is aware of financial targets • 与主管一起准备并管理部门的预算，了解财务指标。• Recycles where－ever possible and enforces cost saving measures to staff• 回收可用资源，加强对员工节约成本标准的要求。Be open to new ideas and make changes in the job and routine as required接受新观念，根据需要对工作及日常事务做适当的调整。• Updated inventory list and reports最新的库存单和报表• Completion of assigned tasks完成分配给的工作的情况Decision Making Responsibilities （Decision Rights） –决策职责（决策权）﹣• N.A.无任职资格：.Required Skills –技能要求• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。• Able to read and write English具有读写英语的能力Qualifications –学历• High School or Vocational Certificate in Accounting, Purchasing or related field. 具有高中或会计，采购或相关领域的职业证书。Experience –经验• 1 year related experience or an equivalent combination of education and work experience 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