成本控制经理 Cost Controller

· To verify that officer checks(duty meals), F&B entertainment checks are processed according to theprocedure and to prepare a daily entertainment report
核酒店管理人员的工作餐费帐单和宴请招待费帐单等是否按照酒店规定的程序操作，编制每日宴请报告。
· To cost all recipes,inter-kitchen transfers and any food and beverage consumed by the hotel talents(talent meals).
计算所有的食谱成本和厨房之间的内部调拨成本，以及酒店人才的餐饮成本。
· To define minimum and maximumstock levels, par stock management systems and to ensure the compliance withthe relevant departments.
制定酒店的最高/最低库存水平，标准库存管理系统并确保各个部门严格遵守和执行酒店库存管理制度。
· To ensure all goods receivedand delivered in and out of the hotel stores are properly documented andaccounted for.
确保进出酒店库房的所有物品都有详细的书面记录并入账。
· To perform daily and monthlyFood and Beverage reconciliations, using POS-generated sales analysis reportsand ensuring that all discrepancies are explained.
根据销售点系统生成的销售分析报告，完成每日/每月的食物和饮品销售/消耗情况对账表, 确保每项差异都得到解释 。
· To perform the physical countof all storeroom stocks and month-end inventory, with final balances to bereconciled with the general ledger month-end balance.
严格按照酒店程序，每月对库房物品和各营业点存货进行实物盘点，月末进行存货结算，核对最终实际结余与总账账面月末余额是否相符。
· To report the daily andmonthly F&B costs with emphasis and detailed analysis on exceptionalvariances such as trend of cost of sales ratios, slow moving items, breakage& loss, etc…
编制日常/月度餐饮成本报表，并对异常差异，销售成本比率的变化，滞销项目，丢失和破损情况等进行详细分析。
· Perform other duties that may be required by management from time to time.
完成指派的其它任务。