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(jīng)理的基本職責(zé)是確保順利有效的成本控制,儲(chǔ)物和接收,并協(xié)助管理層保持食物,飲料和其他供應(yīng)商成本的最小化.
1. Supervises Cost Clerks, storekeepers, and receiving clerks.
管理成本文員,倉(cāng)庫(kù)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(cāng)庫(kù)的安全,包括對(duì)鑰匙的發(fā)放和一般進(jìn)入倉(cāng)庫(kù)權(quán)限的恰當(dāng)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(jìn)來(lái)的貨物均通過(guò)收貨部收貨,并且與采購(gòu)單和市場(chǎng)采購(gòu)清單核對(duì).
4. Inspects and tests goods whenever he/she deems necessary especially with regard to food & beverage items.
任何時(shí)候當(dāng)他/她認(rèn)為必要時(shí),檢查并測(cè)試貨物，特別對(duì)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(duì)所有食品及飲料的發(fā)票以便檢查價(jià)格,總價(jià)和單價(jià)，需與批準(zhǔn)的市場(chǎng)采購(gòu)價(jià)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(zhuǎn)入應(yīng)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(cāng)庫(kù),收貨區(qū)域和所有零售點(diǎn).
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(duì)酒店庫(kù)存系統(tǒng)擁有全面和廣泛的知識(shí)，并負(fù)責(zé)系統(tǒng)維護(hù). 一旦發(fā)現(xiàn)系統(tǒng)故障，應(yīng)及時(shí)通知財(cái)務(wù)總
監(jiān)或助理財(cái)務(wù)總監(jiān)。
10. Trains users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc.
對(duì)酒店庫(kù)存系統(tǒng)的使用者進(jìn)行培訓(xùn)，并協(xié)助建立申請(qǐng)單，采購(gòu)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(kù)存在酒店庫(kù)存系統(tǒng)的正確建立，包括大小，描述，采購(gòu)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(diào)撥，及其合理授權(quán).
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(cāng)庫(kù)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(duì)所有進(jìn)出收貨區(qū)域及倉(cāng)庫(kù)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(cāng)庫(kù)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(shí)間以外，沒(méi)有無(wú)授權(quán)進(jìn)入倉(cāng)庫(kù).
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(mén)聯(lián)絡(luò)以確保過(guò)量或缺少的庫(kù)存最小化.
18. Ensure current par stock levels are maintained and constantly reviewed.
確保保持當(dāng)前的基準(zhǔn)庫(kù)存水平，并經(jīng)常審查.
19. Keeps stock inventory descriptions, size and weight current.
保持庫(kù)存的描述，大小和重量.
20. Introduces stringent cost control measures.
引入嚴(yán)謹(jǐn)?shù)某杀竟芾泶胧?
21. Monitors and investigates spoilage and recommends appropriate actions to reduce.
監(jiān)督并審查破損并采取適當(dāng)?shù)拇胧p少損壞.
22. Trains users on the hotel cost system and assists in the setup of requisition lists, purchasing lists etc.
對(duì)酒店成本系統(tǒng)的使用者進(jìn)行培訓(xùn)，并協(xié)助建立申請(qǐng)單，采購(gòu)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(kù)存在酒店庫(kù)存系統(tǒng)的正確建立，包括大小，描述，采購(gòu)單位等.
24. Introduces stringent cost control measures.
引入嚴(yán)謹(jǐn)?shù)某杀竟芾泶胧?
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(jīng)理和行政總廚執(zhí)行配方成本核算，并對(duì)食物和餐飲的零售價(jià)格提出建議.
26. Co-ordinates with Other Operating Departments for performing costings and recommended selling prices.
與其他運(yùn)營(yíng)部門(mén)就成本和銷售價(jià)格進(jìn)行合作.
27. Conducts monthly costings and ensures prompt submission of all month-end reports within deadlines.
進(jìn)行每月成本核算，并確保按時(shí)上交所有月末報(bào)表.
28. Conducts and co-ordinates monthly stocktakes of outlets and storerooms.
執(zhí)行并協(xié)調(diào)每月對(duì)于零售點(diǎn)和倉(cāng)庫(kù)的存貨盤(pán)點(diǎn).
29. Conducts and co-ordinates stocktake of operating equipment with concerned departments.
執(zhí)行并與相關(guān)部門(mén)協(xié)調(diào)運(yùn)營(yíng)設(shè)備的存貨盤(pán)點(diǎn).
30. Conducts market price surveys in conjunction with the Purchasing Manager and Executive Chef.
與采購(gòu)經(jīng)理和行政總廚合作進(jìn)行市場(chǎng)價(jià)格調(diào)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(zhǔn)備每月移動(dòng)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(nèi)損壞最小化.
32. Co-ordinates with other departments, especially F&B Department regarding cost matters.
就成本問(wèn)題與其他部門(mén)協(xié)調(diào)，特別是餐飲部門(mén).
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(qǐng)單計(jì)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(gòu)經(jīng)理和部門(mén)經(jīng)理緊密合作，在不損失質(zhì)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(yù)算之內(nèi).
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(chǎn)協(xié)調(diào)員管理酒店資產(chǎn)，確保定期的資產(chǎn)存貨盤(pán)點(diǎn).
37. Is flexible in relation to working hours.
靈活的工作時(shí)間.
38. Maintains good relations with other hotel departments.
與酒店其他部門(mén)保持良好關(guān)系.
39. Handles all requests and enquiries in a timely, efficient and friendly manner.
及時(shí),有效,友好地處理所有要求和詢問(wèn).
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(shí)踐及該工作區(qū)域的安全不受危害,使得意外的風(fēng)險(xiǎn)和員工賠償費(fèi)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(yùn)作.
42. Training and development of Cost clerks, storekeepers and receiving clerks.
培訓(xùn)和發(fā)展成本文員，倉(cāng)庫(kù)管理員和收貨員.
