Cost Control Manager成本控制经理

1、To evaluate standard recipe and determine its potential cost.
根据预算的标准来决定成本潜在价值。
2、To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.
检查仓库和收货部确保其部门按照政策程序工作。
3、To check and advise the food and beverage cost of the talent meal in the Talent Canteen and Restaurant.
对人才餐厅和餐厅的食品和酒水的成本要进行复查。
4、To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
检查购物清单、收货记录、成本报表确保系统工作正常。
5、To prepare Daily and Monthly Costing’s Report and distribute Costing allocate Journal to General Ledger Supervisor.
每月准备成本报表及向总账主管递交成本转账凭证。
6、Distribute the Slow-moving report to Director of Finance.
向财务总监上交Slow-moving 报表。
7、To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel talents (talent meals).
计算所有的菜谱成本，内部厨房间调拨以及人才用餐成本。
8、To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
制作每日及每月食品酒水调节表，与POS系统中产生的销售分析表核对，确保所有的差异都可被解释。
9、To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
月底对所有的库存进行实地盘点，结出月底库存金额，并与总账金额核对一致。
10、To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc….
每日及每月报告餐饮成本，对于异常部分重点分析，比如成本率趋势，慢动项目，破损及丢失等等。