成本控制主管

岗位职责/职位描述

·Analyses F&B reports
 分析餐饮报告
·Calculates F&B costs
 核算餐饮成本
·Compares invoices, requisitions, sales & prepare  reports showing cost  vs  sales
 对比发票、采购申请、销售并编制成本与销售报告
·Spot checks on purchasing, receiving, storing, issuing functions and bar inventories
 抽查采购、收货、库存、发货工作的执行情况，及酒吧库存量
·Conducts monthly food & butcher tests to determine yields
 每月对食品及粗加工进行测试来测定产出量
·Assist to work with the executive chef to prepare standard recipe cost detail
 协助与行政总厨共同制定标准食谱成本细节
·Pre-cost all restaurant and banquet menus of all purchases and prepared items,develop information to pre-cost all food items purchased
 计算所有餐厅及宴会菜单所需采购成本，建立所有食品采购成本的信息
·Compares menus vs food cost vs sales price
 比较菜单的食品成本与售价
·Controls portion and minimizes- wastages and pilferages
 合理控制出品分量，将浪费和失窃情况降至最低
·Security in storage of goods. 
 确保物品的存储安全                                               
·Checks invoices against goods ordered and received
 核对货品定单及收货与发票是否一致
·Checks unit costs
 核对单位成本                                               
·Calculates potential food & beverage costs
 计算标准食品和酒水的成本
·Produces monthly F&B costs by outlet
 编制各餐厅每月餐饮成本报告
·Supervises inventories
 监管存货情况
·Checks stores requisitions and receipts against stock records
 检查出库申请和库房收货，以查证库房记录是否正确
·Maintains par stock level and reviews regularly
 保持标准库存量并定期审核
·Conducts monthly stock checks of F&B 、stationery & general stores
 每月进行食品、文具及总仓的库存盘点
·Compiles reports
 编制报表
·Investigates and reports any irregularities or excessive costs
 监督并汇报一切不正常或超标准成本
·Prepares Monthly F&B Cost Control reports and analyses variances
 准备每月餐饮成本控制报告并对差异进行分析
·Makes recommendations on cost reductions
 针对如何降低成本提出合理化建议
·Highlights slow-moving stock items
 关注损耗慢的存货项目
·Conducts purchase price comparisons
 进行采购价格比较
·Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels
 定期将食品及物品采购价格与其他酒店作比较
·Ensures Daily Receiving Records as prepared
 确保根据要求完成每日收货记录
·Goods and services received are in line with quantities, qualities and prices ordered and agreed
 确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求
·Periodically, review and confirm the procedures for receiving merchandise.
 定期地对收货程序进行检查及评估
·Profitability and popularity analyses of menus and beverage lists
 分析餐单及酒水单的利润率及受欢迎程度
·Comparative food & beverage sales and costs summary among other hotels
 与其他酒店比较餐饮销售及成本
·Complies with internal control standard and Controller’s Checklist
 执行内部标准控制制度和总监检查清单
·Ensures all internal control measures are strictly adhered to at all times
 确保各项内部控制衡量措施的严格执行
·Conducts random observation of banquet
 随意抽查宴会情况
·Observes the operation of cash bars functions
 监控现金酒水吧的运营情况