Cost Control Manager 成本控制经理

• Analyses F&B reports

分析餐饮报告。

• Calculates F&B costs

核算餐饮成本。

• 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。   

• Conducts Checks.

进行核查。

• 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。

• Controls portion and minimizes- wastages and pilferages.

合理控制出品分量，将浪费和失窃情况降至最低。

• Conducts market survey

进行市场调查。

• Checks quality of goods received.

检查已收货物的质量。

• Security in storage of goods.  

确保物品的存储安全。                                                                                                                                                                                                                                                                                                                                                                                                                             

• Processes invoices.

处理发票

• Checks invoices against goods ordered and received.

核对货品定单及收货与发票是否一致。  

• Checks unit costs. 

核对单位成本。                                                   

• Calculates potential food & beverage costs.

计算标准食品和酒水的成本。

• Prepares recipe costs with Executive Chef.

与行政总厨共同制定食谱成本。

• Produces monthly F&B costs by outlet.

编制各餐厅每月餐饮成本报告。

• Supervises inventories.

监管存货情况。

• Checks stores requisitions and receipts against stock records.

检查出库申请和库房收货，以查证库房记录是否正确。

• Maintains par stock level and reviews regularly.

保持标准库存量并定期审核。

• Conducts monthly stock checks of F&B 、stationery & general stores.

每月进行食品、文具及总仓的库存盘点。

• 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 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。

• Supervises receiving   

监管收货情况 。

• Ensures Daily Receiving Records as prepared.

确保根据要求完成每日收货记录。

• Goods and services received are in line with quantities, qualities and prices ordered and agreed.

确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求。

• Periodically, review and confirm the procedures for receiving merchandise.

定期地对收货程序进行检查及评估。

• Performs other duties as designated.

完成其他所派给的任务。

• 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。