Cost Controller 成本控制经理

-Monitoring the ordering, purchasing, receiving, storing and issuing functions.
-监控定购、采购、收货、储存和分发事务。
-Checking food, beverage and general receiving reports, issues and transfer.
-检查食品、酒水和一般物品的收货报告、分发和调动。
-Prepare Daily Food and Beverage Flash Cost Reports.
-编制每日食品和酒水成本快报。
-To evaluate maximum and minimum stocks and have effective stocks. To carry out spot checks.
-估计库存量，确定有效库存量。执行现场检查。
-Coordinate the Micro programming with ITM.
-与信息经理协调Micros程序。
-Officer Check Editing and month end journal entry.
-整理员工签单和月末会计分录。
-Assist with Recipe costing and updating for Food and Beverage.
-协助餐饮部更新菜谱和核算菜谱成本。
-Process the inter kitchen food and beverage transfers and record to the Flash Food and Beverage spreadsheet.
-处理厨房间食品和酒水的内部调动，并记录到食品和酒水快报电子数据。
-Costing of special events for banqueting i.e. Special Promotions, Christmas functions etc.
-核算宴会特殊活动如特别促销、圣诞节等的成本。
-Carry out regular audits of hotel point of sale system to ensure correct pricing and to highlight areas of inconsistency.
-例行审计饭店销售系统，确保正确定价和指出不一致的地方。
-Par Stock checks.
-检查存库量。
- To prepare and analyze monthly Food & Beverage potentials.
-准备和分析每月餐饮部的潜力。
-Conduct random stock take to determine beverage potentials for Outlets.
-随机盘点存货，决定各餐厅酒水的潜力。
- Stock-take of Production Inventories on an annual basis or as required.
-每年或在需要时对生产存货进行评估。
-To take charge of the month end inventory counts and to produce the month end Food & Beverage control report.
-负责月末存货盘点并编制月末餐饮控制报告。
-Assist Food & Beverage department in menu planning by means of costing, portion sizes, recipes, standardized menu and item presentation to ensure food cost objectives are met.
-协助餐饮部设计菜单，包括成本核算、份额大小、菜谱、标准菜单、菜肴介绍，确保达到食品成本控制目标。
-Assessing the popularity of each item on the menu of various Outlets by means of menu engineering on quarterly basis.
-通过每季度的菜单系统管理，评价各餐厅菜单上每款菜的受欢迎程度。