成本控制经理 Cost Control Manager

在财务总监的领导下，在DMH政策及流程的范围内，对食品类、酒水类、用品等类的消耗进行控制和计算。围绕DMH核心价值与品牌风格创造良好的工作文化环境Under the Director of Finance and within the limits of DMH policies and procedures, and local requirements, is responsible to analyze for food and beverage cost functions, which relate directly to accounting procedures, and safekeeping the hotel assets Promotes the desired work culture around the core values of DMH and the brand ethos
【岗位职责】
1、确保成本控制的政策及程序得到有效执行Ensure the implementation and compliance with the cost control policies and procedures as laid down by Mgt.
2、协助制定菜品、采购规格及产出的标准化。Assist in the establishment of standards in function, receipts, purchase specifications and yields.
3、实施月度食品酒水存货盘点。Practice monthly physical inventory of F&B stock items in store and kitchen.
4、报告每月各餐厅实际食品、酒水成本。Report on the actual monthly F&B costs against each outlet.
5、管理和指导收货部和仓库在他们工作范围内依照工作程序严格执行各项工作。Supervise and direct the Accounts Officer (Receiving) and Accounts Officer (Stores) on the implementation and compliance with established policies and procedures in their areas of control.
6、不定期地进行肉类出净率实验以确定净料成本。 Conduct occasional butcher tests to ascertain the costs of trimmed meat, etc
7、负责月度所有厨房、酒吧及库房存货的盘点工作。Take charge of the monthly physical inventory of all kitchens, bar and sub-store.
8、编制月度各营业点食品、酒水成本报告。 Prepare Monthly Food Costs by Outlet Report and Reconciliation.
9、负责系统采购价格的更新。 Post purchase unit prices on daily price board.
10、对菜品的份量情况进行检查，确保出品符合菜单标准。Check portion controls established on various standard menu recipes.
11、计算领货单及内部转移单据的成本。Calculate the cost of each requisition or transfer from the unit costs established from invoices or daily price board.
12、计算每个宴会成本/ 员工餐成本/高级员工签单及ENT的成本Calculate the banquet food cost from Banquet Function Orders/Reconcile/calculate cost of employees’ meal/Calculate cost of officer’s meal and ENT cost.
13、抽查收货工作，确保验收程序得到严格执行。 Spot check of the Receiving areas to ensure no foul plays and compliance with procedures.
14、确保验收，发货及库存保管程序的执行到位。Ensure that the receiving, distribution, issuing and storeroom procedures are complied with.
15、确保每件货物进入酒店必须有正确的商标。 All merchandise entering the hotel must be supported by proper documentation.
16、食物(货物)必须检查数量及质量(品牌，规格及型号). 任何与验收标准不符的情况都必须当场与供应商确定处理方法。 Merchandise must be examined for both quantity and quality， any discrepancies must be brought to the attention of and settled immediately with the supplier.
17、确保每件食品,货物必须检验数量和质量,确认肉类,家禽的质量,并且获得申请部门负责人的确认。All applicable goods/merchandise must be weighted or physically counted. For approval of quality for meats/poultry and other special products, approval of requisitioning department heads must be obtained.
18、收到货物后尽可能快地请使用部门保存货物。 Ensure all merchandises are kept in good order once received and forwarded to various departments as soon as possible.
19、督促收货部员工做完整的收货记录,并且把收货记录分发到不同的部门。Prepare proper and accurate receiving records and distribute these records to proper departments.
20、完成上级交办的其他工作事项。Perform other duties as assigned by the supervisor.
【岗位要求】
1、具有较强的管理、沟通、协调能力和团队协作意识。Possess strong management, communication and coordination capabilities as well as excellent teamwork awareness.
2、人品正直诚实，具备良好的职业道德和素质，责任心强。Be honest and upright with sound professional ethics and a strong sense of responsibility.
3、能对成本核算指标进行针对分析并合理提供合理的建议。Capable of conducting targeted analysis on cost accounting metrics and providing sound recommendations.
4、根据酒店经营需要，有效进行科学的成本测算。Effectively carry out scientific cost calculation based on the hotel's operational requirements.