北京興基鉑爾曼飯店| 招聘職位
- 職位性質：全職
- 工作地區：北京市大興區
- 招聘人數：1人
- 學 歷：大專
- 工作經驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：28-50
- 計算機能力：熟練
- 語言要求：英語(良好)中國普通話(熟練)
- 國際聯號工作經歷：優先
- 薪資待遇：9千-1萬
- 職位有效期：2026-03-19至2026-06-17
職位：Cost Control Manager 成本控制經理
崗位職責/職位描述
1.Supervise the Food &Beverage Cost Control staff, Storekeepers and receiving clerk.
監督、檢查成本控制員工，倉庫員工和收貨部員工的工作。
2.To liaise withpurchasing on the timely delivery of items.
與采購部溝通，以確保采購貨物及時送到。
3.Ensure that securityof all stores has been adequately maintained, including proper restrictions onthe issue of keys and general access.
確保倉庫的安全措施得以實施，包括倉庫鑰匙的交接手續等。
4.Ensure that allincoming goods have been received via the Receiving Area, with deliveriesproperly checked against purchase orders and market list. And conduct qualityinspections on the received items , verify receipt and return records.
確保所有采購的物品經過驗收部門的驗收，并與采購定單相核對，并對收貨物品做質量抽查，核對收貨、退貨記錄。
5.Make an ocularinspection of the storeroom and receiving Area on a daily basis.
每日對倉庫和收貨部門進行檢查。
6.Ensure that properrecords have been kept of inventory receipts, issues and returns by use ofstoreroom stock cards and signed documents.
妥善保存存貨收據，倉庫卡和簽收的文件。
7.Introduce stringentcost control measures.
制定嚴格的成本控制措施。
8.Conduct regularlybutcher, check whether daily work meets the requirements of HACCP and relevantnational government departments .
定期做相應的檢驗、檢查工作，日常工作是否達到HACCP和國家相關政府部門的要求。
9.Perform recipe costing for foodand beverage. Regularly conduct buffet tests , randomly inspect kitcheningredients and post meal kitchen waste , and propose corresponding measuresfor existing problems.
對餐飲的食品和飲料進行成本核算，定期做自助餐測試，隨機抽查廚房食材及餐后廚房垃圾檢查，并對存在問題提出相應的措施
10.Safeguard and monitor themovement of chinaware, glassware, silverwares and linen.
確保瓷器，玻璃器皿，銀器等的安全。
11.Conduct monthly inventorytaking of food, beverage and other store room items.
對食品，飲料，及其它倉庫進行每月的盤存。
12.Conduct every six monthsinventory taking of chinaware, glassware, silverwares and linen.
對瓷器，玻璃器皿，銀器等進行6個月一次的盤點。
13.Conduct spot check of beverageat the bar.
對酒吧的飲料進行隨機抽查。
14.Conduct market price survey incoordination with the Purchasing Manager and Executive Chef.
與采購經理和行政總廚合作進行市場調查。
15.Daily and weekly cost reportsmust be completed on time. Do monthly costing and ensure prompt submission ofall month-end reports.
成本日報表、周報表要按時完成，進行每日成本關帳，及時提交月末報表。
16.Prepare monthly listing of slowmoving and obsolete items and recommend steps to be taken.
列出每月流動緩慢或過期物品的名單并提出相應的措施。
17.Coordinate with otherdepartments especially F&B Department regarding cost matters.
就有關成本事宜與餐飲部門進行協調。
18.Jointreceiving review of supplier delivery service item quality and supplier dailycooperation , daily record??? keeping ,and quarterly supplier evaluation , Record and evaluation materials aresubmitted to the finance office , and archived in the database .
聯合收貨審查供貨商送貨服務物品質量及供應商日常配合度，日常做記錄，并做季度供應商考評，記錄和考評資料交財務辦公室一份，同時存檔資料庫。
19.Strictly review whether the additionalitems in the Tuo yi yun system meet the requirements , and strictly review the purchase order of the Tuo yi yunsystem (purchase reason , reasonable purchase quantity , unit price , ect.)
嚴格審核拓易云系統加項是否符合要求；嚴格審查拓易云系統采購單（申請原因、采購量是否合理、單價等）
20.Perform other duties that may be assignedfrom time to time.
完成指派的其它任務。
