成本控制主管

1.To report on a timely basis the costs of raw materials and other supplies as they relate to the Food and Beverage department. 即时报告与餐饮部有关的原材料和其它物品的成本。
2.To monitor consumption & purchasing of food and beverage throughout the Hotel and make recommendations to improve profit margins.监督酒店食品酒水的消耗和采购，以提高酒店的利润。
3.Ensure food and beverage items are accurately recorded and securely stored.
确保食品酒水品种被准确地记录和安全的贮藏。