Cost Control Supervisor成本主管

Position Summary职位概述
The basic responsibilities of the Cost Control Supervisor is to ensure the smooth and efficient operation of cost control, storerooms, and receiving and to assist management in keeping the cost of food, beverage and other supplies to a minimum.
成本主管的基本职责是确保顺利有效的成本控制,储物和接收,并协助管理层保持食物,饮料和其他供应商成本的最小化。
1.To maintain a high customer service focus by approaching your job with the customers always in mind and being proactive in a timely manner towards their needs and requests of customers.
始终使自己的工作以顾客为核心,积极主动及时地对待顾客的需要和要求。              
2.To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
承担个人责任并主动解决问题,清楚地与客户和同事沟通,以取得积极影响。
3.To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new  skills or knowledge in order to improve your personal performance.
自我激励和承诺,主动承担所有工作并抓住机会学习新的技能或知识,从而提高个人业绩。
4.To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
对改变的要求能够灵活,快速并积极响应,包括要求的任何任务。
5.To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
通过展示对同事的合作和支持,以团队目标为追求,保持以团队为重点。
6.To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
提供意见和建议,以提高酒店的运营/环境程序。
7.To actively promote the services and facilities of the Hilton Hotels to guests and suppliers of the Hotel.
积极推销酒店的服务和设施给客人和酒店的供应商。
8.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
执行所有义务和责任以确保工作中自身和他人安全。
9.To contribute positively to Equilibrium and Esprit by providing both guests and fellow team-members with courteous, hassle-free service and by seeking to always maintain a pleasant working environment.
通过积极的态度提供礼貌和无障碍服务给客人和下属员工,始终保持愉快的工作环境。
10.Supervises Cost Clerks, storekeepers, and receiving clerks.
管理成本文员,仓库管理员,和收货文员。
11.Ensures the security of all stores, including proper restrictions on the issue of keys and general access.
确保所有仓库的安全,包括对钥匙的发放和一般进入仓库权限的恰当限制。
12.Ensures that all incoming goods are received via the Receiving Area, with deliveries properly checked against purchase orders and market lists.
确保所有进来的货物均通过收货部收货,并且与采购单和市场采购清单核对。
13.Inspects and tests goods whenever he/she deems necessary especially with regard to food & beverage items.
任何时候当他/她认为必要时,检查并测试货物，特别对于食物和饮料。
14.Records and verifies on a daily basis all food & beverage invoices for price extension, total and unit prices which should conform to the approved market prices.
每天记录并核对所有食品及饮料的发票以便检查价格,总价和单价，需与批准的市场采购价格一致。
15.Ensures that accumulated daily invoices agree to amounts transferred to Accounts Payable.
确保每日累积的发票与转入应付帐款的金额一致。
16.Makes regular spot checks and inspections of storerooms, receiving area, and all outlets.
定期抽查并检查仓库,收货区域和所有零售点。
17.Checks duty invoices to ensure that correct duty has been applied.
检查赋税发票以确保使用正确赋税。
18.Has full and extensive knowledge of the hotel inventory system and is responsible for the maintenance of the system. Should there any system error detected, bring attention to DOF/AFC immediately.
对酒店库存系统拥有全面和广泛的知识，并负责系统维护. 一旦发现系统故障，应及时通知财务总监或助理财务总监。
19.Trains users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc.
对酒店库存系统的使用者进行培训，并协助建立申请单，采购清单等。
20.Ensures all inventory items are correctly set up in the hotel inventory system including sizes, descriptions, purchase units etc.
确保所有库存在酒店库存系统的正确建立，包括大小，描述，采购单位等。
21.Ensures that proper records are kept of inventory receipts, issues, returns and transfers and proper authorisation thereof.
确保正确记录收到的存货，发出，退回和调拨，及其合理授权。
22.To ensure the loading dock and storage areas are free from clutter and hazards and are kept clean and tidy at all times.
确保卸货区域和仓库区域的安全，并始终保持干净整洁。
23.Maintains adequate control on all inwards and outwards goods into the loading dock and storerooms.
对所有进出收货区域及仓库的货物保持足够的控制。
24.To maintain vigilance in ensuring the security of the loading dock and all storage areas.
保持警惕性以确保收货区域和所有仓库区域的安全。
25.To ensure that there is no unauthorised access to storeroom after office working hours.
确保在工作时间以外，没有无授权进入仓库。
26.To liaise with other departments on a regular basis to ensure over or under stocking is minimised.
定期与其他部门联络以确保过量或缺少的库存最小化。
27.Ensure current par stock levels are maintained and constantly reviewed.
确保保持当前的基准库存水平，并经常审查。
28.Keeps stock inventory descriptions, size and weight current.
保持库存的描述，大小和重量。
29.Introduces stringent cost control measures.
引入严谨的成本管理措施。
30.Monitors and investigates spoilage and recommends appropriate actions to reduce.
监督并审查破损并采取适当的措施减少损坏。
31.Co-ordinates with F&B Manager and Executive Chef for performing recipe costings and recommended retail prices for food & beverage items.
与餐饮经理和行政总厨执行配方成本核算，并对食物和餐饮的零售价格提出建议。
32.Co-ordinates with Other Operating Departments for performing costings and recommended selling prices.
与其他运营部门就成本和销售价格进行合作。
33.Conducts monthly costings and ensures prompt submission of all month-end reports within deadlines.
进行每月成本核算，并确保按时上交所有月末报表.。
34.Conducts and co-ordinates monthly stocktakes of outlets and storerooms.
执行并协调每月对于零售点和仓库的存货盘点。
35.Conducts and co-ordinates stocktake of operating equipment with concerned departments.
执行并与相关部门协调运营设备的存货盘点。
36.Conducts market price surveys in conjunction with the Purchasing Manager and Executive Chef.
与采购经理和行政总厨合作进行市场价格调查。
37.Prepares monthly listing of slow moving and obsolete stock items with recommendations for action， Ensure the Valid period of received items to minimize the spoilage.
准备每月移动缓慢和陈旧的存货清单并给出建议以确保在收到物品的有效期限内损坏最小化。
38.Co-ordinates with other departments, especially F&B Department regarding cost matters.
就成本问题与其他部门协调，特别是餐饮部门。
39.Calculates daily cost of sales with regard to officer’s checks and entertainment bills.
就高职的工作餐及宴请单计算每日销售成本。
40.Work closely with Purchasing Manager and Department Heads to minimize the cost without sacrifice the quality.
与采购经理和部门经理紧密合作，在不损失质量的前提下最小化成本。
41.Monitors food cost of sales on a regular basis to ensure in line with budget. 
定期监督食物销售成本，以确保在预算之内。
42.Is flexible in relation to working hours.
灵活的工作时间。
43.Maintains good relations with other hotel departments.
与酒店其他部门保持良好关系。
44.Handles all requests and enquiries in a timely, efficient and friendly manner.
及时,有效,友好地处理所有要求和询问。
45.Minimises the risks of accidents and workers compensation costs by ensuring the correct work practises are used and that the area is safe from hazards.
确保正确的工作实践及该工作区域的安全不受危害,使得意外的风险和员工赔偿费用最小化。
46.To perform any additional tasks assigned to ensure that the hotel functions smoothly.
执行一切额外要求的工作,以确保酒店顺利运作。
47.Training and development of Cost clerks, storekeepers and receiving clerks.
培训和发展成本文员，仓库管理员和收货员。
48.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。