招聘Cost Controller成本控制经理_昆明华邑酒店招聘信息-最佳东方

· To ensure effective analysis of food costs by commenting on variances between potential and actual food costs, analysis recipes, yields and portioning of orders and recommending accordingly.

· 通过对潜在和实际食品成本、处方、收益的核算，来确保有效的食品成本分析。

· To analyze food & beverage sales by comparing detailed food and beverage sales information. Computing daily cost percentage by Food & Beverage Department, and preparing various analytical reports as required.

· 通过对明细食品和酒水销售情况的比较，来分析食品和酒水销售情况。制作每日餐饮部成本报表，以及各种相应的分析报告。

· To contribute to food & beverage profits by providing information on food costing and participating in the pricing of menu items as required.

· 通过提供相关食品成本信息，为餐饮部创造利益，并根据要求参与菜单的定价。

· To contribute to inventory control by overseeing proper record-keeping of inventories on raw materials purchased, ensuring regular inventory-checking and assisting in the review and improvement on inventory control systems.

· 通过检查相应的原料采购库存记录来控制库存，确保规则的库存体系并加以改进提高。

· To ensure overall efficiency of the section by providing supervision and reference to staff whenever required, and resolving effectively problems referred.

· 通过监督及有效的解决各种问题以确保高效率的管理。

· 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。

· Work with the executive chef to prepare standard recipe cost detail.

· 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。

· Supervised monthly stock checks of general stores.

· 监督每月总仓的库存盘点。

· Spot-check F&B store and bar monthly checks unregularly.

· 不定期抽查餐饮库房和酒吧的盘点。

· 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 market survey

· 进行市场调查。

· 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。

· 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。

· Perform various special projects as requested and assigned by management

· 执行上级安排的其他工作任务。

· Is multi-tasked according to Hotel operation need.

· 应酒店运营要求成为多面手。

· Works with Superior on manpower planning and management needs

· 与上级一起制定人力资源规划和管理需求。

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