- 職位性質(zhì)：全職
- 工作地區(qū)：云南省玉溪市
- 招聘人數(shù)：1人
- 學(xué) 歷：大專
- 工作經(jīng)驗(yàn)：2年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：熟練
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：3.5千-4.5千
- 職位有效期：2026-04-20至2026-08-25
職位：Cost Control Supervisor成本主管(已停止招聘)
崗位職責(zé)/職位描述
Position Summary職位概述
The basic responsibilities of the Cost Control Supervisor is to ensure the smooth and efficient operation of cost control, storerooms, and receiving and to assist management in keeping the cost of food, beverage and other supplies to a minimum.
成本主管的基本職責(zé)是確保順利有效的成本控制,儲物和接收,并協(xié)助管理層保持食物,飲料和其他供應(yīng)商成本的最小化。
1.To maintain a high customer service focus by approaching your job with the customers always in mind and being proactive in a timely manner towards their needs and requests of customers.
始終使自己的工作以顧客為核心,積極主動及時(shí)地對待顧客的需要和要求。 ? ? ? ? ? ? ?
2.To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
承擔(dān)個(gè)人責(zé)任并主動解決問題,清楚地與客戶和同事溝通,以取得積極影響。
3.To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new ?skills or knowledge in order to improve your personal performance.
自我激勵(lì)和承諾,主動承擔(dān)所有工作并抓住機(jī)會學(xué)習(xí)新的技能或知識,從而提高個(gè)人業(yè)績。
4.To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
對改變的要求能夠靈活,快速并積極響應(yīng),包括要求的任何任務(wù)。
5.To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
通過展示對同事的合作和支持,以團(tuán)隊(duì)目標(biāo)為追求,保持以團(tuán)隊(duì)為重點(diǎn)。
6.To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
提供意見和建議,以提高酒店的運(yùn)營/環(huán)境程序。
7.To actively promote the services and facilities of the Hilton Hotels to guests and suppliers of the Hotel.
積極推銷酒店的服務(wù)和設(shè)施給客人和酒店的供應(yīng)商。
8.To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
執(zhí)行所有義務(wù)和責(zé)任以確保工作中自身和他人安全。
9.To contribute positively to Equilibrium and Esprit by providing both guests and fellow team-members with courteous, hassle-free service and by seeking to always maintain a pleasant working environment.
通過積極的態(tài)度提供禮貌和無障礙服務(wù)給客人和下屬員工,始終保持愉快的工作環(huán)境。
10.Supervises Cost Clerks, storekeepers, and receiving clerks.
管理成本文員,倉庫管理員,和收貨文員。
11.Ensures the security of all stores, including proper restrictions on the issue of keys and general access.
確保所有倉庫的安全,包括對鑰匙的發(fā)放和一般進(jìn)入倉庫權(quán)限的恰當(dāng)限制。
12.Ensures that all incoming goods are received via the Receiving Area, with deliveries properly checked against purchase orders and market lists.
確保所有進(jìn)來的貨物均通過收貨部收貨,并且與采購單和市場采購清單核對。
13.Inspects and tests goods whenever he/she deems necessary especially with regard to food & beverage items.
任何時(shí)候當(dāng)他/她認(rèn)為必要時(shí),檢查并測試貨物，特別對于食物和飲料。
14.Records and verifies on a daily basis all food & beverage invoices for price extension, total and unit prices which should conform to the approved market prices.
每天記錄并核對所有食品及飲料的發(fā)票以便檢查價(jià)格,總價(jià)和單價(jià)，需與批準(zhǔn)的市場采購價(jià)格一致。
15.Ensures that accumulated daily invoices agree to amounts transferred to Accounts Payable.
確保每日累積的發(fā)票與轉(zhuǎn)入應(yīng)付帳款的金額一致。
16.Makes regular spot checks and inspections of storerooms, receiving area, and all outlets.
定期抽查并檢查倉庫,收貨區(qū)域和所有零售點(diǎn)。
17.Checks duty invoices to ensure that correct duty has been applied.
檢查賦稅發(fā)票以確保使用正確賦稅。
18.Has full and extensive knowledge of the hotel inventory system and is responsible for the maintenance of the system. Should there any system error detected, bring attention to DOF/AFC immediately.
對酒店庫存系統(tǒng)擁有全面和廣泛的知識，并負(fù)責(zé)系統(tǒng)維護(hù). 一旦發(fā)現(xiàn)系統(tǒng)故障，應(yīng)及時(shí)通知財(cái)務(wù)總監(jiān)或助理財(cái)務(wù)總監(jiān)。
19.Trains users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc.
對酒店庫存系統(tǒng)的使用者進(jìn)行培訓(xùn)，并協(xié)助建立申請單，采購清單等。
20.Ensures all inventory items are correctly set up in the hotel inventory system including sizes, descriptions, purchase units etc.
確保所有庫存在酒店庫存系統(tǒng)的正確建立，包括大小，描述，采購單位等。
21.Ensures that proper records are kept of inventory receipts, issues, returns and transfers and proper authorisation thereof.
確保正確記錄收到的存貨，發(fā)出，退回和調(diào)撥，及其合理授權(quán)。
22.To ensure the loading dock and storage areas are free from clutter and hazards and are kept clean and tidy at all times.
確保卸貨區(qū)域和倉庫區(qū)域的安全，并始終保持干凈整潔。
23.Maintains adequate control on all inwards and outwards goods into the loading dock and storerooms.
對所有進(jìn)出收貨區(qū)域及倉庫的貨物保持足夠的控制。
24.To maintain vigilance in ensuring the security of the loading dock and all storage areas.
保持警惕性以確保收貨區(qū)域和所有倉庫區(qū)域的安全。
25.To ensure that there is no unauthorised access to storeroom after office working hours.
確保在工作時(shí)間以外，沒有無授權(quán)進(jìn)入倉庫。
26.To liaise with other departments on a regular basis to ensure over or under stocking is minimised.
定期與其他部門聯(lián)絡(luò)以確保過量或缺少的庫存最小化。
27.Ensure current par stock levels are maintained and constantly reviewed.
確保保持當(dāng)前的基準(zhǔn)庫存水平，并經(jīng)常審查。
28.Keeps stock inventory descriptions, size and weight current.
保持庫存的描述，大小和重量。
29.Introduces stringent cost control measures.
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30.Monitors and investigates spoilage and recommends appropriate actions to reduce.
監(jiān)督并審查破損并采取適當(dāng)?shù)拇胧p少損壞。
31.Co-ordinates with F&B Manager and Executive Chef for performing recipe costings and recommended retail prices for food & beverage items.
與餐飲經(jīng)理和行政總廚執(zhí)行配方成本核算，并對食物和餐飲的零售價(jià)格提出建議。
32.Co-ordinates with Other Operating Departments for performing costings and recommended selling prices.
與其他運(yùn)營部門就成本和銷售價(jià)格進(jìn)行合作。
33.Conducts monthly costings and ensures prompt submission of all month-end reports within deadlines.
進(jìn)行每月成本核算，并確保按時(shí)上交所有月末報(bào)表.。
34.Conducts and co-ordinates monthly stocktakes of outlets and storerooms.
執(zhí)行并協(xié)調(diào)每月對于零售點(diǎn)和倉庫的存貨盤點(diǎn)。
35.Conducts and co-ordinates stocktake of operating equipment with concerned departments.
執(zhí)行并與相關(guān)部門協(xié)調(diào)運(yùn)營設(shè)備的存貨盤點(diǎn)。
36.Conducts market price surveys in conjunction with the Purchasing Manager and Executive Chef.
與采購經(jīng)理和行政總廚合作進(jìn)行市場價(jià)格調(diào)查。
37.Prepares monthly listing of slow moving and obsolete stock items with recommendations for action， Ensure the Valid period of received items to minimize the spoilage.
準(zhǔn)備每月移動緩慢和陳舊的存貨清單并給出建議以確保在收到物品的有效期限內(nèi)損壞最小化。
38.Co-ordinates with other departments, especially F&B Department regarding cost matters.
就成本問題與其他部門協(xié)調(diào)，特別是餐飲部門。
39.Calculates daily cost of sales with regard to officer’s checks and entertainment bills.
就高職的工作餐及宴請單計(jì)算每日銷售成本。
40.Work closely with Purchasing Manager and Department Heads to minimize the cost without sacrifice the quality.
與采購經(jīng)理和部門經(jīng)理緊密合作，在不損失質(zhì)量的前提下最小化成本。
41.Monitors food cost of sales on a regular basis to ensure in line with budget.?
定期監(jiān)督食物銷售成本，以確保在預(yù)算之內(nèi)。
42.Is flexible in relation to working hours.
靈活的工作時(shí)間。
43.Maintains good relations with other hotel departments.
與酒店其他部門保持良好關(guān)系。
44.Handles all requests and enquiries in a timely, efficient and friendly manner.
及時(shí),有效,友好地處理所有要求和詢問。
45.Minimises the risks of accidents and workers compensation costs by ensuring the correct work practises are used and that the area is safe from hazards.
確保正確的工作實(shí)踐及該工作區(qū)域的安全不受危害,使得意外的風(fēng)險(xiǎn)和員工賠償費(fèi)用最小化。
46.To perform any additional tasks assigned to ensure that the hotel functions smoothly.
執(zhí)行一切額外要求的工作,以確保酒店順利運(yùn)作。
47.Training and development of Cost clerks, storekeepers and receiving clerks.
培訓(xùn)和發(fā)展成本文員，倉庫管理員和收貨員。
48.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的職責(zé)和被指派的職責(zé)。
