招聘Cost Controller Supervisor/Ass Manager成本控制主管/副经理

1.To keep records and books of all stores transactions.

记录所有仓库交易。

2.To supervise the receiving, storing, and ensure production areas for proper and adequate food and beverage handling and presentation according to what is established by the Food & Beverage Manager and the hotel management.

监督收货及库存，确保生产区有适合、充足的食物和酒水使用，并根据餐饮经理和酒店管理层要求作汇报。

3.To assist in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market to ensure the operation gets the best quality and competitive prices from regular and reliable supply sources.

帮助检查并制定采购要求，现场检查质量、价格和供应商及市场的服务，确保自长期合作、可信的供应商处得到最佳质量和最优惠价格的物品投入运营。

4.To spot check the receiving practices and ensure that receiving meets specifications by physically checking daily food, beverage and supplies.

现场检查收货工作，亲自检查每日食物、酒水和供应，确保所收物品符合要求。

5.To supervise the receiving, storing and issuing procedures and supervises storeroom and personnel and premises for proper recording, storing, inventory turnover, issuing checks for proper inventory rotation avoiding waste and pilferage.

监督收货、仓储及发货程序，监督库房和人员的合理记录、储存、存货周转，开具正当库存周转凭证，避免浪费和丢失。

6.To supervise storekeeper for storeroom order and cleanliness.

监督仓管员保持库房整洁。

7.To check for waste, pilferage, proper utilization of food and beverage in production (kitchen) and bars and ensure the Cost Controller recipes are followed.

检查有无浪费、失窃、厨房在制作过程是否恰当使用餐饮材料，检查酒吧，确保成本控制指南得以实施。

8.To control portion sizes according to meat cart and standard recipes and checks captain orders for proper credit to the kitchen and the bar, when items issued and to review the standard recipes on a regular basis.

发放物品时，根据标准配方管理配比，检查点单，核对是否正确地记账到厨房和酒吧，并经常检查标准配方。

9.To report total food & beverage cost percentage on a daily basis, to make food cost and beverage reports and beverage cost report, to take bar inventory, and controls potentials.

每日汇报餐饮成本比例，编制食品成本和酒水成本报告，盘点酒吧，管控潜在消费。

10.To prepare the monthly reports including the food cost report, beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room condition, monthly food and beverage re-conciliation.

编制每月食物成本报告，酒水成本报告，滞积物品报告，各餐厅已售物品摘要，食物和酒水采购单价对比，每月仓库情况，每月酒水调整。

11.To record, on daily basis, food and beverage movements in costs books, to check for proper requisition and inter-kitchen transfers costing and extensions, to control daily officer checks and employees’ staff canteen consumption.

在成本账簿中每天记录食物和酒水的流动，检查正当的申领和厨房内部流动成本与金额，管理每日免费工作餐和员工餐厅消费。

12.To work very closely with F&B Manager, Executive Chef, and Purchasing Manager related to his/ her job.

与餐饮经理、行政总厨及采购经理密切合作，

“良辰、美景、赏心、乐事 ”，安岚是一个藏于碧波山岚，集自然人文精粹的身心乐憩之所。携至友嘉宾聚拥纯美自然，悦享无拘时光抱 “随心而至，尽意而归 ”的惬然心境。酒店地址：中国浙江省宁波市宁海县深甽镇温泉路1888号邮编315614酒店招聘热线电话：0574-5999 6876简历投递邮箱：cathy.weng@ahnlan.com