The basic responsibilities of the Cost Controller is to ensure the smooth and efficient operation of cost control, storerooms, and receiving and to assist management in keeping the cost of food, beverage and other supplies to a minimum.
成本經理的基本職責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,飲料和其他供應商成本的最小化.
1. Supervises Cost Clerks, storekeepers, and receiving clerks.
管理成本文員,倉庫管理員,和收貨文員.
2. Ensures the security of all stores, including proper restrictions on the issue of keys and general access.
確保所有倉庫的安全,包括對鑰匙的發(fā)放和一般進入倉庫權限的恰當限制.
3. Ensures that all incoming goods are received via the Receiving Area, with deliveries properly checked against purchase orders and market lists.
確保所有進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.
4. Inspects and tests goods whenever he/she deems necessary especially with regard to food & beverage items.
任何時候當他/她認為必要時,檢查并測試貨物，特別對于食物和飲料.
5. Records and verifies on a daily basis all food & beverage invoices for price extension, total and unit prices which should conform to the approved market prices.
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，需與批準的市場采購價格一致.
6. Ensures that accumulated daily invoices agree to amounts transferred to Accounts Payable.
確保每日累積的發(fā)票與轉入應付帳款的金額一致.
7. Makes regular spot checks and inspections of storerooms, receiving area, and all outlets.
定期抽查并檢查倉庫,收貨區(qū)域和所有零售點.
8. Checks duty 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.
9. Has full and extensive knowledge of the hotel inventory system and is responsible for 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，并負責系統(tǒng)維護. 一旦發(fā)現系統(tǒng)故障，應及時通知財務總
監(jiān)或助理財務總監(jiān)。
10. Trains users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc.
對酒店庫存系統(tǒng)的使用者進行培訓，并協(xié)助建立申請單，采購清單等.
11. Ensures all inventory items are correctly set up in the hotel inventory system including 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.
12. Ensures that proper records are kept of inventory receipts, issues, returns and transfers and proper authorisation thereof.
確保正確記錄收到的存貨，發(fā)出，退回和調撥，及其合理授權.
13. To ensure the loading dock and storage areas are free from clutter and hazards and are 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.
14. Maintains adequate control on all inwards and outwards goods into the loading dock and storerooms.
對所有進出收貨區(qū)域及倉庫的貨物保持足夠的控制.
15. To maintain vigilance in ensuring the security of the loading dock and all storage areas.
保持警惕性以確保收貨區(qū)域和所有倉庫區(qū)域的安全.
16. To ensure that there is no unauthorised access to storeroom after office working hours.
確保在工作時間以外，沒有無授權進入倉庫.
17. To liaise with other departments on a regular basis to ensure over or under stocking is minimised.
定期與其他部門聯絡以確保過量或缺少的庫存最小化.
18. Ensure current par stock levels are maintained and constantly reviewed.
確保保持當前的基準庫存水平，并經常審查.
19. Keeps stock inventory descriptions, size and weight current.
保持庫存的描述，大小和重量.
20. Introduces stringent cost control measures.
引入嚴謹的成本管理措施.
21. Monitors and investigates spoilage and recommends appropriate actions to reduce.
監(jiān)督并審查破損并采取適當的措施減少損壞.
22. Trains users on the hotel cost system and assists in the setup of requisition lists, purchasing lists etc.
對酒店成本系統(tǒng)的使用者進行培訓，并協(xié)助建立申請單，采購清單等.
23. Ensures all inventory items are correctly set up in the hotel inventory system including 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.
24. Introduces stringent cost control measures.
引入嚴謹的成本管理措施.
25. Co-ordinates with F&B Manager and Executive Chef for performing recipe costings and recommended retail prices for food & beverage items.
與餐飲經理和行政總廚執(zhí)行配方成本核算，并對食物和餐飲的零售價格提出建議.
26. Co-ordinates with Other Operating Departments for performing costings and recommended selling prices.
與其他運營部門就成本和銷售價格進行合作.
27. Conducts monthly costings and ensures prompt submission of all month-end reports within deadlines.
進行每月成本核算，并確保按時上交所有月末報表.
28. Conducts and co-ordinates monthly stocktakes of outlets and storerooms.
執(zhí)行并協(xié)調每月對于零售點和倉庫的存貨盤點.
29. Conducts and co-ordinates stocktake of operating equipment with concerned departments.
執(zhí)行并與相關部門協(xié)調運營設備的存貨盤點.
30. Conducts market price surveys in conjunction with the Purchasing Manager and Executive Chef.
與采購經理和行政總廚合作進行市場價格調查.
31. Prepares monthly listing of slow moving and obsolete stock items with recommendations for action，Ensure the Valid period of received items to minimize the spoilage.
準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損壞最小化.
32. Co-ordinates with other departments, especially F&B Department regarding cost matters.
就成本問題與其他部門協(xié)調，特別是餐飲部門.
33. Calculates daily 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.
34. Work closely with Purchasing Manager and Department Heads to minimize the cost without sacrifice the quality.
與采購經理和部門經理緊密合作，在不損失質量的前提下最小化成本.
35. Monitors food cost of sales on a regular basis to ensure in line with budget.
定期監(jiān)督食物銷售成本，以確保在預算之內.
36. Play the role of Asset coordinator to management the Hotel Asset , ensure periodically inventory taken of assets.
作為酒店的資產協(xié)調員管理酒店資產，確保定期的資產存貨盤點.
37. Is flexible in relation to working hours.
靈活的工作時間.
38. Maintains good relations with other hotel departments.
與酒店其他部門保持良好關系.
39. Handles all 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.
40. Minimises the risks of accidents and workers compensation costs by ensuring the correct work 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,使得意外的風險和員工賠償費用最小化.
41. To perform any additional tasks assigned to ensure that the hotel functions smoothly.
執(zhí)行一切額外要求的工作,以確保酒店順利運作.
42. Training and development of Cost clerks, storekeepers and receiving clerks.
培訓和發(fā)展成本文員，倉庫管理員和收貨員.
