- 職位性質(zhì)：全職
- 工作地區(qū)：陜西省西安市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：可提供吃
- 年齡要求：24-35
- 計(jì)算機(jī)能力：良好
- 語言要求：不限
- 國際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：4千-5千
- 職位有效期：2026-05-15至2026-08-13
職位：Cost Control & Asset Supervisor 成本控制主管（兼資產(chǎn)管理）
崗位職責(zé)/職位描述
AnalysesF&B reports .
分析餐飲報(bào)告。
CalculatesF&B costs.
核算餐飲成本。
Comparesinvoices, requisitions, sales & prepare reports showing cost vs sales.
對(duì)比發(fā)票、采購申請(qǐng)、銷售并編制成本與銷售報(bào)告。
ConductsChecks.
進(jìn)行核查。
Spotchecks on purchasing, receiving, storing, issuing functions and barinventories.
抽查采購、收貨、庫存、發(fā)貨工作的執(zhí)行情況，及酒吧庫存量。
Conductsmonthly food & butcher tests to determine yields.
每月對(duì)食品及粗加工進(jìn)行測試來測定產(chǎn)出量。
Workwith the executive chef to prepare standard recipe cost detail.
與行政總廚共同制定標(biāo)準(zhǔn)食譜成本細(xì)節(jié)。
Pre-costall restaurant and banquet menus of all purchases and prepared items. Developinformation to pre-cost all food items purchased.
計(jì)算所有餐廳及宴會(huì)菜單所需采購成本，建立所有食品采購成本的信息。
Comparesmenus vs food cost vs sales price.
比較菜單的食品成本與售價(jià)。
Controlsportion and minimizes- wastages and pilferages.
合理控制出品分量，把控浪費(fèi)和失竊情況。
Conductsmarket survey
進(jìn)行市場調(diào)查。
Checksquality of goods received.
檢查已收貨物的質(zhì)量。
Securityin storage of goods.
確保物品的存儲(chǔ)安全。
Processesinvoices.
處理發(fā)票
Checksinvoices against goods ordered and received.
核對(duì)貨品定單及收貨與發(fā)票是否一致。
Checksunit costs.
核對(duì)單位成本。
Calculatespotential food & beverage costs.
計(jì)算標(biāo)準(zhǔn)食品和酒水的成本。
Preparesrecipe costs with Executive Chef.
與行政總廚共同制定食譜成本。
Producesmonthly F&B costs by outlet.
編制各餐廳每月餐飲成本報(bào)告。
Supervisesinventories.
監(jiān)管存貨情況。
Checksstores requisitions and receipts against stock records.
檢查出庫申請(qǐng)和庫房收貨，以查證庫房記錄是否正確。
Maintainspar stock level and reviews regularly.
保持標(biāo)準(zhǔn)庫存量并定期審核。
Conductsmonthly stock checks of F&B 、stationery & general stores.
每月進(jìn)行食品、文具及總倉的庫存盤點(diǎn)。
Compilesreports.
編制報(bào)表。
Investigatesand reports any irregularities or excessive costs.
監(jiān)督并匯報(bào)一切不正常或超標(biāo)準(zhǔn)成本。
PreparesMonthly F&B Cost Control reports and analyses variances.
準(zhǔn)備每月餐飲成本控制報(bào)告并對(duì)差異進(jìn)行分析。
Makesrecommendations on cost reductions.
針對(duì)如何降低成本提出合理化建議。
Highlightsslow-moving stock items.
關(guān)注損耗慢的存貨項(xiàng)目。
Conductspurchase price comparisons.
進(jìn)行采購價(jià)格比較。
Conductsperiodical purchase price comparisons of food & beverage items as well asoperating supplies with other hotels.
定期將食品及物品采購價(jià)格與其他酒店作比較。
Supervisesreceiving
監(jiān)管收貨情況 。
EnsuresDaily Receiving Records as prepared.
確保根據(jù)要求完成每日收貨記錄。
Performsvarious special projects as requested and assigned by management
按管理層要求和安排執(zhí)行各種特殊項(xiàng)目。
Assist the owner to do FF&E management.
統(tǒng)計(jì)固定資產(chǎn)每年新增及報(bào)廢數(shù)量，并做好登記整理; 配合業(yè)主進(jìn)行年終固定資產(chǎn)盤點(diǎn)
Hotel stationery management
負(fù)責(zé)統(tǒng)計(jì)并合理采購酒店辦公用品，并做好收發(fā)貨工作
Monthly inventory
月末進(jìn)行庫房盤點(diǎn)工作
