Responsibilities 工作職責(zé)
1. To account, record, control, evaluate, and report the food & beverage flow in the operation.
為餐飲運(yùn)營(yíng)流動(dòng)記賬,并記錄、管理、評(píng)估和匯報(bào)餐飲運(yùn)營(yíng)流動(dòng)。
2.To provide Financial Controller, F&B Manager, and Executive Chef the accurate and timely information for cost controlling, menu pricing, and sales strategy purpose.
為財(cái)務(wù)總監(jiān)、餐飲部經(jīng)理和行政總廚提供準(zhǔn)確、及時(shí)的信息,以便控制成本。
3.To prepare the monthly reports including the food cost report, beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room condition, monthly food and beverage re-conciliation.
編制每月食物成本報(bào)告,酒水成本報(bào)告,滯積物品報(bào)告,各餐廳已售物品摘要,食物和酒水采購(gòu)單價(jià)對(duì)比,每月倉(cāng)庫(kù)情況,每月酒水調(diào)整。
4.To spot check the receiving practices and ensure that receiving meets specifications by physically checking daily food, beverage and supplies.
現(xiàn)場(chǎng)檢查收貨工作,親自檢查每日食物、酒水和供應(yīng),確保所收物品符合要求。
Job Specs 職位要求
1.University Preferred Commerce Degree in Accounting and Management.
大學(xué)會(huì)計(jì)和財(cái)務(wù)管理方面的學(xué)位。
2.At least 3 years of working experience as Cost Controller or higher in the hospitality industry.
成本經(jīng)理有足夠的教育背景,作為成本主管或服務(wù)行業(yè)更高職位至少三年的工作經(jīng)驗(yàn)。
3.Knowledge of Cost Control.
具備成本控制知識(shí)。