• 五险一金
• 带薪年假
• 技能培训
• 管理规范
• 包吃包住

Job Summary (工作摘要)
To be responsible for the auditing, processing timely
payment of all hotel’s disbursements and recording in the accounting system. To
prepare expense analysis and other reports information and monthly account
closing. Strictly obey the owning company and hotel policy
to manage the company chop. Ensure the Finance chop and USB key all in
safekeeping. To check the costing and cost reporting
methods and procedures of the day to day food and beverage operation, materials
consumption in all sections. Balance all food and beverage cost ledgers and
prepare the daily costing reports.
负责审核，处理和及时支付所有酒店费用并进行系统输入，准备费用分析报告及其他相关数据，每月负责应付账款月底关账。确保酒店的印章使用严格遵循业主公司及酒店相关制度，妥善保管酒店财务专用章及网银制作单USB控件。核算全酒店每日餐饮成本费用，计算所有部门物料消耗费用。平衡调节所有餐饮部成本分类账和编制每日成本报告。
Main Duties (主要职责)
1.     Audit and
process all invoices. Ensure all invoices are attached with Purchase Request,
Purchase Order, Receiving Records and/or other supporting documents as
appropriate.
                   审核及处理所有的发票。确保所有发票都附有相应的采购申请单，收货报告及其他必要附报件。 
2.     Check all
expenses reports, bank payment requests, cash payment requests or auto-payments
to ensure that supporting documents are sufficient.
                   审核所有费用报告，银行付款申请，现金付款申请和自动转账付款凭证，确保所有付款
                   凭证附件齐全有效。
3.     Follow
all Standards of Operations, Local Standards of Operations, property accounting
guidelines and general accounting practices pertaining to Accounts Payable and
payment procedures. Sound commercial judgment and common sense should also
apply.
                   掌握所有操作规范，遵守相关会计政策及工作要求，确保应付账款及付款程序符合会计处
                   理标准以及当地政策要求。具有正确判断能力及一般常识。
4.     Route all
bank and cash payment applications to Director of Finance and General Manager
for approval.
                   所有银行及现金付款必须获得财务总监和总经理的批准。
5.     Prepare
checks or remittance application for approved Bank Payment Requests.
在获得管理层批准付款后准备支票或电汇单。
6.     Maintain
and file all invoices and supporting documents with all paid invoices stamped
“PAID”.
                   保管及装订所有发票及相关附件，并确保所有已付款发票盖上“已付款”章.
7.     Maintain
a check log of all printed checks and all voided checks. Voided checks have to
be signed off by the Assistant Financial Controller.
      登记所有已开支票及作废支票。支票作废必须得到助理财务总监的签名。
8.     Answer
all inquiries from trade creditors and reconcile creditors’ statements.
            回答所有供应商的询问并及时与供应商对帐。
9.     Familiarize
with the Accounts Payable System.
      熟悉应付账款电脑系统。
10.  Post all
invoices and payment data into the hotel accounting system.
      所有相关发票及付款数据必须及时输入电脑系统。
11.  Balance
Account Payable Ledger and reconcile with the General Ledger closing balance
periodically and at month-end.
      每月月末定期进行应付账与总账对账，如有不符，分析其原因。
12.  Analyze
the monthly A/P Aging Trial Balance and follow up with all abnormalities.
每月进行应付账款账龄分析，并对所有异常账款进行跟踪了解。
13.  Perform
all other Accounts Payable functions
      执行其他应付账款职责。
14.  Food & Beverage Cost(餐饮成本)
Ensure all food and beverage purchases, requisitions and transfers are
properly checked and recorded.
确保所有食品和酒水采购单，申请单和调拨单已被相应的审核和记录。
Prepare the daily food cost report for all outlets.
为所有餐厅准备每日食品成本报告。
Cost standard recipes of food and beverage and update the cost, whenever
there is a price change of a major food ingredient.
计算标准餐饮食谱成本，并在主要原料价格变动时更新食谱。
Co-ordinate with chefs and Department Heads for month end stock-take,
and be responsible for pricing and extending of all F&B inventories.
在月末盘点时协调厨师长及部门负责人，并对存货的价格和补货负责。 
Schedule and arrange count sheets for stock-take at each month end.
每月月末安排库存盘点，并准备盘点表格。
Test checking of selling prices and costs in the MICROS POS system to
the inventory system and the inventory reports.
核对MICROS POS 系统和存货系统及存货表之间的售价和成本价是否相符。
Compile lists of potential cost, production cost, recipes and reconcile
with potential sales and actual sales for outlets.
编制潜在成本，实际成本和食谱标准。将其与各餐厅潜在销售与实际销售对照并调节。
Perform all end of month food and beverage inventory reconciliation.
每月月末编制所有食品，酒水存货调节表
Prepare monthly slow moving report.
编制每月慢出物品表
Prepare monthly inventories report and reconciled to General Ledger,
carry out monthly stocktaking of kitchens and bars at the end of the month.
编制每月存货报表并与总账平衡，对厨房，酒吧进行盘点。
Record daily entertainment in actual cost.
记录每日宴请费用成本。
Reconcile fresh seafood sales against seafood receiving records.
对海鲜销售与收货进行核对。
Review the food
& beverage inventory turnover and advise revision of par stock.
复核食品，酒水库存流转，并建议最低库存量。
15.  Other
Materials and Supplies Cost(其他材料和供应品成本)
By comparison of
the potential cost and actual cost for various material/supplies consumption,
bring to the attention of Cost Accountant of any discrepancies for remedial
action.
比较不同用品及物品消耗的潜在成本和实际成本，通知成本会计注意任何成本变动异常情况以采取措施。
Arrange and attend
month-end and periodic inventory taking.
安排并参加月末或不定期存货盘点。
Investigate Loss
& Breakage Report and recommend ways to improve.








































































































































































































调查报损报告并提出改进建议。

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