廣州圣豐索菲特酒店| 招聘職位
- 職位性質(zhì)：全職
- 工作地區(qū)：廣東省廣州市
- 招聘人數(shù)：1人
- 學 歷：大專
- 工作經(jīng)驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：英語(良好)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：6.5千-8.5千
- 職位有效期：2026-04-08至2026-05-08
職位：Cost Controller 成本控制經(jīng)理(已停止招聘)
崗位職責/職位描述
-Monitoring the ordering, purchasing, receiving, storing and issuing functions.
-監(jiān)控定購、采購、收貨、儲存和分發(fā)事務。
-Checking food, beverage and general receiving reports, issues and transfer.
-檢查食品、酒水和一般物品的收貨報告、分發(fā)和調(diào)動。
-Prepare Daily Food and Beverage Flash Cost Reports.
-編制每日食品和酒水成本快報。
-To evaluate maximum and minimum stocks and have effective stocks.? To carry out spot checks.
-估計庫存量，確定有效庫存量。執(zhí)行現(xiàn)場檢查。
-Coordinate the Micro programming with ITM.
-與信息經(jīng)理協(xié)調(diào)Micros程序。
-Officer Check Editing and month end journal entry.
-整理員工簽單和月末會計分錄。
-Assist with Recipe costing and updating for Food and Beverage.
-協(xié)助餐飲部更新菜譜和核算菜譜成本。
-Process the inter kitchen food and beverage transfers and record to the Flash Food and Beverage spreadsheet.
-處理廚房間食品和酒水的內(nèi)部調(diào)動，并記錄到食品和酒水快報電子數(shù)據(jù)。
-Costing of special events for banqueting i.e. Special Promotions, Christmas functions etc.
-核算宴會特殊活動如特別促銷、圣誕節(jié)等的成本。
-Carry out regular audits of hotel point of sale system to ensure correct pricing and to highlight areas of inconsistency.
-例行審計飯店銷售系統(tǒng)，確保正確定價和指出不一致的地方。
-Par Stock checks.
-檢查存庫量。
- To prepare and analyze monthly Food & Beverage potentials.
-準備和分析每月餐飲部的潛力。
-Conduct random stock take to determine beverage potentials for Outlets.
-隨機盤點存貨，決定各餐廳酒水的潛力。
- Stock-take of Production Inventories on an annual basis or as required.
-每年或在需要時對生產(chǎn)存貨進行評估。
-To take charge of the month end inventory counts and to produce the month end Food & Beverage control report.
-負責月末存貨盤點并編制月末餐飲控制報告。
-Assist Food & Beverage department in menu planning by means of costing, portion sizes, recipes, standardized menu and item presentation to ensure food cost objectives are met.
-協(xié)助餐飲部設計菜單，包括成本核算、份額大小、菜譜、標準菜單、菜肴介紹，確保達到食品成本控制目標。
-Assessing the popularity of each item on the menu of various Outlets by means of menu engineering on quarterly basis.
-通過每季度的菜單系統(tǒng)管理，評價各餐廳菜單上每款菜的受歡迎程度。
