• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 包吃包住
• 员工班车
• 年度旅游
• 宿舍水电津贴
• 免费Wifi

The Cost Controller
supervises and checks staff planning, purchasing, receiving, storing, issuing,
food tests, portion control, cashiering and check continuity, F & B revenue
audit, cost and sales potential of food and beverage outlets and month-end F
& B inventories.
成本控制经理对员工计划、采购、收货、仓储、发放、食品测试、成品菜肴份量控制、收银以及连续检查、餐饮收入的审计、成本及食品酒水部门的潜在销售、月末食品酒水存货进行检查和管理监督.

1.Make spot checks each week, on
procedures of purchasing, receiving, storing, issuing preparing and portioning.
对采购、收货、仓储、发放、准备及分配程序进行每周的抽查。

2.Responsible for the accuracy of the
daily F & B Ledger and House Cost Analysis Reports.
对每日的餐饮成本分类账和内部成本分析报告的准确性负责。

3.Assist in establishing and checking
purchases specifications and periodically review them to be sure they are
followed. Assist in the development of a list of items denoting the
specifications of major items for the review of the Food & Beverage
Manager. Review and confirm all purchasing procedures periodically to ensure
they are being performed correctly.
协助建立及检查采购规范的制定，并定期检查确保规范已跟进执行。协助更新一份项目明细指出由餐饮部经理审阅的主要项目的规范。定期审核并确认所有的采购程序，以确保程序得以正确操作执行。

4.Periodically, review and confirm
the procedures for receiving merchandise.
定期审核并确认货物的收货程序。

5.Follow up and verify the procedures
set up for food, beverage and banquet costing established by the Management.
跟进并核对由管理层制定的食品、酒水及宴会成本程序。

6.Responsible for the accurate
preparation of the Daily Purchases and Issues Report, calculation and extension
of all Purchase Invoices, F & B Requisitions, Beverage Perpetual Inventory
Records, Food & Beverage Sales Analysis, F & B Material Control Sheet,
Average Food Check per cover and the preparation of the F & B Monthly
Inventory Sheet showing the cost of goods and percentage of food and beverage
items to sales.
负责准确制定每日采购及发放报告，计算并延展所有的采购发票、餐饮申购单、长期酒水仓储记录、食品酒水销售分析、食品酒水原料控制单、平均食品消费。以及制作餐饮每月存货报告列明商品成本以及相应食品酒水的成本率。

7.Works with the Executive Chef in
the preparation of selected butcher, can and frozen food tests to attain an
acceptable yield.
与行政总厨一道，制作选定的屠宰、罐装制品及冷冻食物进行测试，以取得可认可的出成结果。

8.To verify standard recipe cost
detail prepared by Executive Chef.
核实由总厨准备的标准成本明细。

9.Pre-costs all restaurant and
banquet menus of all purchases and prepared items. Develops information to pre-cost
all food items need to be purchased.
预计所有餐厅及宴会菜单上需采购及准备食物的成本。制作需要采购的所有食品项目的预计成本信息。

10.Supervises tallying of all items
sold on the menu or drink lists of each F & B outlet.
监督每个餐厅的菜单及酒水单是否与实际供应相符。

11.Prepares potential cost and sales
for each food outlet in the entire hotel. Prepares monthly potential food cost percent to actual sales.
制作整个酒店的每个餐厅潜在成本及销售分析。制作每月食品的潜在成本与实际销售的百分比。
12.Supervises physical taking,
calculation month-end food and beverage inventories.  Safeguard all F & B inventories and provide
management with timely and accurate operational cost figures.
监督月末盘点，计算月底存货。保障存货安全并向管理层及时、准确提供运作成本数据。

13.Prepares Monthly Cost Controller
report, including Staff Canteen statistic and Mini-Bar statistics reports.
制作成本核算月报表，包含员工餐厅及小酒吧分析报告。

14.Conduct Market Survey with
Purchasing Department and Kitchen Department as well as other user department. 
与采购部及厨房以及其他使用部门一起进行市场调查。

15.Conduct annual counting for
property’s fixed assets and submit counting report as well, at same time, to
follow up related explanation and deal from operation departments for counting
variance. 
负责酒店固定资产的年度盘点工作，并提交固定资产盘点报告，同时跟进运作部门对盘点差异的解释处理工作。

16.Conduct quarterly counting for OE&
Fixed assets items and submit counting report as well, at same time, to follow
up related explanation and deal from operation departments for counting
variance. 
负责酒店OE及固定资产的盘点工作，并提交盘点报告，同时跟进运作部门对盘点差异的解释处理工作。

17.Responsible for the fixed assets
management.
负责固定资产的管理

18.Performs other delegated duties as
assigned by his supervisor.
完成上级指派的其他任务

加入我们，加入我们成功的团队！Join us, join the winning team!常州马哥孛罗酒店座落于常州市新北区核心地段，傍倚秀丽的藻江河，四面环绕7.8万平方米绵亘绿茵。酒店备有302间具有现代东方格调的套房和客房，各式餐厅演绎不同风味的经典美食，九龙雅苑中餐厅让您尽享本味淮扬菜，雅园咖啡厅全天提供用餐服务及饕餮自助餐，大堂吧及达帕斯吧是让您尽享商务和休闲聚会的最佳地点。马哥孛罗宴会厅及17个多功能会议室均配备先进的会议设施，加上殷勤细致的服务，是客人举办大小宴会的理想场所。酒店设有完善的休闲设施，包括室内恒温游泳池及健体中心。Changzhou Marco Polo is located in the Xinbei District of Changzhou, the hotel is surrounded by 78,000 m2 of lush garden and overseeing the Zaojiang River. This development will feature 271 rooms and suites with modern oriental touches. Culinary delights flourish at the hotel restaurants – Jiulong Ya Yuan Chinese Restaurant serving Huaiyan cuisine while Garden Café delivers all-day dining dishes and sumptuous buffets. The lobby Lounge and Tapas Bar are the perfect venues to unwind and enjoy a drink with friends and clients. Meeting facilities include the Marco Polo Ballroom and 17 well-equipped multi-function rooms with natural light. Recreation facilities will include an indoor swimming pool, gym and wellness centre.马哥孛罗酒店秉持源自著名探险家、环球旅行家、企业家及文化鉴赏家马哥孛罗的人生哲学，体现其探险精神，为现代马哥孛罗创造独特的客户体验。 如欲查阅九龙仓酒店集团更多资料，请登入www.marcopolohotels.comMarco Polo hotels embody the ethos of discovery, creating unique guest experiences and drawing on the key philosophies of its namesake, Marco Polo: the explorer, global traveller, entrepreneur and connoisseur of culture - just as Marco Polo’s modern travellers are today. Further details on Wharf Hotels, please visit: www.marcopolohotels.com我们的福利：五险一金    带薪假期     岗位晋升    技能培训     员工活动招聘邮箱：recruitment.chz@marcopolohotels.com招聘电话：0519 - 8011 6825 招聘时间：周一至周五 9:30-17:00酒店地点：常州市新北区河海东路88号Interview Time: 9:30-17:00 From Monday to FridayHotel location: No.88 Hehai East Road, Xinbei District, Changzhou, Jiangsu Province