成本控制经理 Cost Control Manager

1. Monitoring the ordering, purchasing, receiving, storing and issuing functions.
监控定购、采购、收货、储存和分发事务。
2. Checking food, beverage and general receiving reports, issues and transfer.
检查食品、酒水和一般物品的收货报告、分发和调动。
3. Prepare Daily Food and Beverage Flash Cost Reports.
编制每日食品和酒水成本快报。
4. To evaluate maximum and minimum stocks and have effective stocks. To carry out spot checks.估计最大和最小库存量，确定有效库存量。执行现场检查。
5. Assist with Recipe costing and updating for Food and Beverage. 协助餐饮部更新菜谱和核算菜谱成本。
6. Process the inter kitchen food and beverage transfers and record to the Flash Food and Beverage spreadsheet. 处理厨房间食品和酒水的内部调动，并记录到食品和酒水快报电子数据。
7. Costing of special events for banqueting i.e. Special Promotions, Christmas functions etc.核算宴会特殊活动如特别促销、圣诞节等的成本
8. Par Stock checks.检查最低存库量。
9. To prepare and analyze monthly Food & Beverage potentials. 准备和分析每月餐饮部的潜力。
10. Conduct random stock take to determine beverage potentials for Outlets.随机盘点存货，决定各餐厅酒水的潜力。
11. Assist Food & Beverage department in menu planning by means of costing, portion sizes, recipes, standardized menu and item presentation to ensure food cost objectives are met. 协助餐饮部设计菜单，包括成本核算、份额大小、菜谱、标准菜单、菜肴介绍，确保达到食品成本控制目标。