崗位職責(zé)/職位描述

Thebasic responsibilities of the Cost Controller is to ensure the smooth andefficient operation of cost control, storerooms, and receiving and to assistmanagement in keeping the cost of food, beverage and other supplies to a minimum.

成本經(jīng)理的基本職責(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.?????? Supervisesreceiving clerks and cost officer.

管理收貨文員和成本文員。

2.?????? Ensuresthat all incoming goods are received via the Receiving Area, with deliveriesproperly 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。

3.?????? Inspectsand tests goods whenever he/she deems necessary especially with regard to food& beverage items.

任何時候當(dāng)他/她認(rèn)為必要時,檢查并測試貨物，特別對于食物和飲料。

4.?????? Recordsand verifies on a daily basis all food & beverage invoices for priceextension, total and unit prices which should conform to the approved marketprices.

每天記錄并核對所有食品及飲料的發(fā)票以便檢查價格,總價和單價，需與批準(zhǔn)的市場采購價格一致。

5.?????? Ensuresthat accumulated daily invoices agree to amounts transferred to AccountsPayable.

確保每日累積的發(fā)票與轉(zhuǎn)入應(yīng)付帳款的金額一致。

6.?????? Makesregular spot checks and inspections of storerooms, receiving area, and alloutlets.

定期抽查并檢查倉庫,收貨區(qū)域和所有零售點。

7.?????? Checksduty 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。

8.?????? Hasfull and extensive knowledge of the hotel inventory system and is responsiblefor 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)及時通知財務(wù)總監(jiān)或助理財務(wù)總監(jiān)。

9.?????? Trainsusers on the hotel inventory system and assists in the setup of requisitionlists, 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。

10.?? Ensuresall inventory items are correctly set up in the hotel inventory systemincluding 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。

11.?? Ensuresthat proper records are kept of inventory receipts, issues, returns andtransfers 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)。

12.?? Toensure the loading dock and storage areas are free from clutter and hazards andare 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。

13.?? Maintainsadequate control on all inwards and outwards goods into the loading dock andstorerooms.

對所有進(jìn)出收貨區(qū)域及倉庫的貨物保持足夠的控制。

14.?? Tomaintain vigilance in ensuring the security of the loading dock and all storageareas.

保持警惕性以確保收貨區(qū)域和所有倉庫區(qū)域的安全。

15.?? Toensure that there is no unauthorised access to storeroom after office workinghours.

確保在工作時間以外，沒有無授權(quán)進(jìn)入倉庫。

16.?? Toliaise with other departments on a regular basis to ensure over or under stockingis 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。

17.?? Ensurecurrent 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。

18.?? Keepsstock inventory descriptions, size and weight current.

保持庫存的描述，大小和重量。

19.?? Introducesstringent cost control measures.

引入嚴(yán)謹(jǐn)?shù)某杀竟芾泶胧?/p>

20.?? Monitorsand 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。

21.?? Co-ordinateswith F&B Manager and Executive Chef for performing recipe costings andrecommended 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格提出建議。

22.?? Co-ordinateswith Other Operating Departments for performing costings and recommendedselling prices.

與其他運(yùn)營部門就成本和銷售價格進(jìn)行合作。

23.?? Conductsmonthly costings and ensures prompt submission of all month-end reports withindeadlines.

進(jìn)行每月成本核算，并確保按時上交所有月末報表。

24.?? Conductsand co-ordinates monthly stocktakes of outlets and storerooms.

執(zhí)行并協(xié)調(diào)每月對于零售點和倉庫的存貨盤點。

25.?? Conductsand 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。

26.?? Conductsmarket price surveys in conjunction with the Purchasing Manager and ExecutiveChef.

與采購經(jīng)理和行政總廚合作進(jìn)行市場價格調(diào)查。

27.?? Preparesmonthly listing of slow moving and obsolete stock items with recommendationsfor action， Ensure the Valid period of received items tominimize 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。

28.?? Co-ordinateswith 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。

29.?? Calculatesdaily cost of sales with regard to officer’s checks and entertainment bills.

就高職的工作餐及宴請單計算每日銷售成本。

30.?? Workclosely with Purchasing Manager and Department Heads to minimize the costwithout 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。

31.?? Monitorsfood 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)。

32.?? Isflexible in relation to working hours.

靈活的工作時間。

33.?? Maintainsgood relations with other hotel departments.

與酒店其他部門保持良好關(guān)系。

34.?? Handlesall requests and enquiries in a timely, efficient and friendly manner.

及時,有效,友好地處理所有要求和詢問。

35.?? Minimisesthe risks of accidents and workers compensation costs by ensuring the correctwork practises are used and that the area is safe from hazards.

確保正確的工作實踐及該工作區(qū)域的安全不受危害,使得意外的風(fēng)險和員工賠償費(fèi)用最小化。

36.?? Toperform any additional tasks assigned to ensure that the hotel functionssmoothly.

執(zhí)行一切額外要求的工作,以確保酒店順利運(yùn)作。

37.?? Trainingand development of Receiving Clerks and Cost Officer.

培訓(xùn)和發(fā)展收貨文員和成本文員。