成本主管

§ Prepare Daily Food and Beverage Flash Cost Reports. 准备每日食品、酒水成本报告。 § Prepare month end food and beverage cost reports. 准备食品、酒水月底成本报告。 § Establish par stock levels for outlet beverage stocks and carry out monthly spot checks. 建立各餐厅的酒水标准存货量并每月进行抽查。 § Regularly conduct market research with the purchasing department and catering department to understand the market price in a timely manner. 定期与采购部、餐饮部共同进行市场调查，及时了解市价。 § Perform monthly comparisons of food and beverage cost percentage against other hotels. 与其他酒店比较每月食品、酒水成本率。 § Participate in food (bi-annual) and beverage (monthly) stock takes of storeroom and outlets and monthly stock take of cigars/cigarettes. 参加仓库和餐点的盘点，包括每半年食品盘点、月酒水盘点和月香烟雪茄盘点。 § Prepare report of slow moving beverage items on a monthly basis. 准备月滞销酒水报告。 § Prepare month end journal entry for Micros Officer Checks. 准备月底员工签单分类账。 § Assist with costing of special events for F&B Department. 帮助餐饮部计算特殊宴会活动的成本。 § To prepare and analyze monthly Minibar Beverage Revenue potentials. 准备和分析每月小酒吧潜在的酒水收入。 § Assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis and make recommendations for margin improvement. 每季度评定和沟通各菜品受欢迎的情况，并提出提高利润率的建议。 § Check the weekly calculation of consumption of consignment seafood for Chinese restaurant and forward payment requisition to Accounts Payable. 每周检查中餐厅代销海鲜的消耗量并将付款申请转交给应付。 § Monitoring the ordering, purchasing, receiving, storing and issuing functions. 监控定购、采购、收货、储存和发货。 § Checking food, beverage and general receiving reports, issues and transfer. 检查食物、饮料、收货报告、发货和调拨。 § Coordinate the Micros programming with ISM. 与信息经理协调Micros程序设置。 § Assist with Recipe costing and updating for Food and Beverage. 协助餐饮部配料成本和更新。 § Process the inter kitchen and beverage transfers and record to the Flash Food and Beverage spreadsheet. 处理厨房内部和酒水调拨，并记录到食品酒水每日报表。 § Carry out regular audits of hotel point of sale system to ensure correct pricing and to highlight areas of inconsistency. 例行审计饭店餐厅销售系统，确保价格准确和标明有出入的地方。 § To prepare and analyze monthly Food & Beverage potentials. 准备和分析每月餐饮部的可能销售量。 § Conduct random stock take to determine beverage potentials for Outlets. 随机清点存货，分析各餐厅饮料的可能销售量。 § Spot check captain orders are matched with selling report of Micros system. 抽查各餐厅点菜单和收银系统销售系统相符。 § Daily spot check the beverage inventory, verify the selling quantities with Micros system. 每天盘点酒吧的酒水库存，与系统核对销售数量。 § Assist Food & Beverage department in menu planning by means of costing, portion sizes, recipes, standardized menu, 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、配料、标准菜单、摆台，确保满足食物成本控制目标。 § Do a good job in updating the list of fixed assets, conduct an inventory of fixed assets once a year, and issue a report on the inventory of fixed assets. 做好固定资产清单的更新，每年度进行一次固定资产盘点，出具固资盘点情况报告。 § Update the OE form every month, follow up on OE loss reports, issue OE loss reports, and monitor the loss rate of the department. 每月更新OE表格，并跟进OE报损，出具OE报损报告，监控部门报损率。