成本控制主管

       1.      Checks invoices against goods ordered and received.

核对货品定单及收货与发票是否一致。 

      2.      Checks unit costs. 

核对单位成本。                                                   

      3.      Calculates potential food & beverage costs.

计算标准食品和酒水的成本。

      4.      Produces monthly F&B costs by outlet.

编制各餐厅每月餐饮成本报告。

      5.      Supervises inventories.

监管存货情况。

      6.      Checks stores requisitions and receipts againststock records.

检查出库申请和库房收货，以查证库房记录是否正确。

      7.      Maintains par stock level and reviews regularly.

保持标准库存量并定期审核。

      8.      Conducts monthly stock checks of F&B 、stationery &general stores.

每月进行食品、文具及总仓的库存盘点。

      9.      Compiles reports.

编制报表。

     10.     Investigates andreports any irregularities or excessive costs.

监督并汇报一切不正常或超标准成本。

     11.     Prepares MonthlyF&B Cost Control reports and analyses variances.

准备每月餐饮成本控制报告并对差异进行分析。

     12.     Makesrecommendations on cost reductions.

针对如何降低成本提出合理化建议。