成本控制经理 Cost Controller

1.依据酒店战略与历史数据，编制年度餐饮成本预算，明确成本控制指标；跟踪预算执行，分析差异并及时调整，确保预算达成率达标。
2.审核采购订单、收货单据、库存台账；监控餐饮核心成本（食材、酒水）确保数据准确。
3.协同采购、餐饮部开展市场调研，掌握原材料价格动态；制定标准库存，定期监盘物资与固定资产，优化库存周转，减少积压与损耗。
4.制定成本控制SOP，规范收、发、存等环节；培训成本 / 仓管人员，统筹团队工作，协调财务、采购、运营等部门，保障成本管控协同高效。
5.提交月度成本分析报告，为管理层提供数据支撑。
6.根据业务和酒店的需要，随时增加的其他职责和任务。
[Job Responsibilities]
1. Prepare the annual food and beverage cost budget based on the hotel's strategic objectives and historical data, and establish clear cost control targets; track budget execution, analyze variances, and make timely adjustments to ensure budget achievement rates meet targets.
2. Review purchase orders, receiving documents, and inventory ledgers; monitor core F&B cost items (ingredients and beverages) to ensure data accuracy.
3. Collaborate with the Procurement and F&B departments to conduct market research and stay informed on raw material price trends; establish standard inventory levels, conduct regular physical counts of supplies and fixed assets, optimize inventory turnover, and reduce overstocking and waste.
4. Develop cost control SOPs to standardize receiving, storage, and issuance processes; provide training to cost and warehouse staff, coordinate team operations, and liaise with Finance, Procurement, and Operations departments to ensure efficient and collaborative cost control.
5. Submit monthly cost analysis reports to provide data-driven support for management decision-making.
6. Perform other duties and tasks as required by business needs and hotel operations.
[岗位要求]
1.大专及以上，财务、会计、酒店管理等相关专业优先。
2.工作经验 3-5 年星级酒店成本管控经验，含2年以上同岗位或成本主管经验；国际品牌酒店经验优先。
3.熟悉酒店成本结构与采购 / 库存流程；能独立编制成本分析报告，掌握酒店成本系统者优先。
4.年龄35周岁及以下，条件优秀者可适当放宽。
[Job Requirements]
1. College degree or above, preferably in Finance, Accounting, Hotel Management, or related fields.
2. 3–5 years of experience in cost control at a star-rated hotel, including at least 2 years in a similar position or as a Cost Supervisor; experience with international brand hotels is preferred.
3. Familiar with hotel cost structures and procurement/inventory processes; capable of independently preparing cost analysis reports; proficiency in hotel cost systems is preferred.
4. Age 35 years old or below (candidates with exceptional qualifications may be given appropriate flexibility).