成本会计

· 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 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 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 toprepare 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 andbanquet menus of all purchases and prepared items. Develop information topre-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 vssales 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 goodsreceived.
· 检查已收货物的质量。
· Security in storage of goods.
· 确保物品的存储安全。
· Processes invoices.
· 处理发票
· Checks invoices against goodsordered 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 withExecutive Chef.
· 与行政总厨共同制定食谱成本。
· Produces monthly F&B costsby 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 andreceipts 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 andreviews regularly.
· 保持标准库存量并定期审核。
· Conducts monthly stock checksof 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 anyirregularities or excessive costs.
· 监督并汇报一切不正常或超标准成本。
· Prepares Monthly F&B CostControl 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 stockitems.
· 关注损耗慢的存货项目。
· Conducts purchase pricecomparisons.
· 进行采购价格比较。
· Conducts periodical purchaseprice comparisons of food & beverage items as well as operating supplieswith 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 Recordsas prepared.
· 确保根据要求完成每日收货记录。
· Goods and services received arein 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 andconfirm the procedures for receiving merchandise.
· 定期地对收货程序进行检查及评估。
· Performs other duties asdesignated.
· 完成其他所派给的任务。
· Profitability and popularityanalyses 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 & beveragesales and costs summary among other hotels.
· 与其他酒店比较餐饮销售及成本。
· Complies with internal controlstandard and Controller’s Checklist.
· 执行内部标准控制制度和总监检查清单。
· Ensures all internal controlmeasures 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 cashbars functions.
· 监控现金酒水吧的运营情况。