Duties and Responsibilities工作职责：
1.To assist in implementing a system of control to avoid excessive cost by reducing waste and other losses without sacrificing quality.
协助贯彻执行成本控制体系，在不牺牲产品质量的前提下，通过减少浪费和其他损耗，避免成本过高。
2.To assist in identifying problems in the food and beverage operations early so that they can be resolved before they turn into major problems.
帮助尽早鉴别在餐饮营运中所发生问题的原因，以便在问题变得严重之前解决好。
3.To ensure that established policies are implemented in the following areas：
确保以下各部分的政策得到贯彻执行：
①Purchasing - Assist in the establishing and checking purchase specifications and periodically to review them to ensure that they are implemented; observe that competitive market prices are being obtained; participate in market surveys and make comparison of purchase prices with other Hotels.
采购部 － 协助建立和检查采购规范，并定期进行评估，以确保得到贯彻落实；观察是否获得有市场竞争力的价格；参与市场调查，并与其他酒店进行采购价格比较。
②Receiving.
收货部
③Storage and issuing
存货管理和发货
4.To assist in playing a positive and creative role in working with the F&B Department and to constructively assist in pricing, food testing and menu planning, as well as the actual control of the cost.
在与餐饮部工作配合过程中，发挥积极的，有创造性的作用，有建设性的帮助定价，试菜和菜谱选择，以及实际操作中的成本控制。
5.To ensure the establishment of records on a daily basis for both foods issued to the kitchen from the storerooms as well as perishable foods delivered directly to the kitchen.
无论是直发厨房的鲜货还是从库发放的食品，都必须确保在每日基础上做好记录。
6.To monitor slow moving stock items held in storage and highlight such on a timely basis; recommend methods and procedures to improve control of waste and losses within the Hotel and to investigate reasons for spoilage and wastage.
监控积压存货，并及时报警提醒；推荐改善控制浪费和损耗的方法和措施，调查损坏变质以及浪费的原因。
7.To perform a continually audit of actual food costs against potential costs by ensuring that standard recipe costing are updated; count and audit the inventories of all Hotel stores for pricing and quantity reasonableness.
在确保标准食谱配料成本及时更新的基础上，参考计划成本不间端的进行实际成本审计。对酒店存货进行盘点审计，了解价格和数量是否适当。
8.To work continually with the Executive Chef in the development of butchering tests, portion control and recipes. Generate system reports on sales analysis.
长期与行政总厨合作，开展粗加工出成率测算，份量控制以及标准食谱配料成本计算。并根据系统生成的报表进行销售分析。
9.To furnish the management the daily recapitulation of F&B issues, total value of storeroom inventory and sales analysis in the food and beverage operations.
为酒店管理层提供餐饮经营过程中的存货情况和销售分析，以及每日餐饮问题摘要。
10.To inspect and extend all store requisitions and transfers and call attention to any apparent over-issuing.
对所有仓库领料单和内部调拨单进行审核，并特别留意那些明显过多领料的单据。
11.To establish and conduct inventory schedules of all store items. Pre-printed Inventory List from the computer system will be used.
制定盘点时间表，使用电脑系统打印的预盘点清单对所有库存物品进行盘点。
12.To prepare monthly F&B Cost Report including reconciliation summaries.
准备每月餐饮成本报表和调整分析表。
13.To ensure update daily records of store issues and transfers made to various food services areas, bars and functions and other departments throughout the Hotel.
确保及时更新酒店各餐厅酒吧和宴会以及其他部门的领货记录和调拨记录。
14.To check all store issues and transfers for appropriate authorized signatures.
审核所有仓库领料单和调拨单都有授权人的签字。
15.To enforce a system of control over goods leaving the premises by ensuring that authorized Gate Pass for goods returned to suppliers, and also to maintain an Outgoing Record for equipment sent for repairs, and operating equipment for outside catering。
建立一套完善的物品放行强制制度，确保所有物品放行必须有授权人批准的“出门条”，如退还供货商的货品，员工自购物品或礼品，送去外修的设备，外租(借)物品和外卖用具等。并对须返还或收回的物品建立“放行记录”以便追踪。
16.To pre-cost all daily and function menus for the purpose of determining the proper selling price for the various items.
对宴会菜单进行成本预核算，以便对不同标准和要求进行恰当的定价。
17.To ensure that goods received by Receiving and Store personnel are checked for weights, quality and extensions.
确保所有收货部人员和仓管员收到的货品都仔细核查了重量，数量以及其他有关项目要求。
18.To check that all details on the invoice or delivery orders match with the Purchase Orders and other purchasing documents and that food are correctly received.
审核发票或送货单上的明细内容是否与采购申请单和其他采购文件相符，是否是所订购的货品。
19.To make periodic check of butcher shop areas to determine if fabrication and production are being maintained according to specifications.
对粗加工间进行定期检查，以确定成品和半成品的制作是否保持了制定的标准。
20.To ensure a breakdown of sales, food and beverage discounts, house-use checks and entertainment of the previous day has been received daily from Income Auditor and the correctness of computation of daily cost percentages.
确保所有前一天的食品，酒水折扣单，职员工作餐单和宴请帐单等都完整从收入审计转交成本部，以便正确计算每日成本率。
21.To verify the daily record of staff meals, inter-kitchen transfers, complimentary, etc. and allot proper credits to the respective kitchens.
复核每日员工用餐记录，厨房内部调拨单，免费赠送记录等，以便正确扣减相关厨房的成本。
22.To ensure that meat-tagging policy and procedures are implemented and followed through.
确保“肉签”管理制度被贯彻执行，并得到坚持。
23.To establish par stock levels of all store inventories with considerations for consumption and seasonal trends and purchasing lead times. Also in collaboration with the Beverage Manager, to establish a par stock for all bars and banquet. To conduct periodic checks of all par stock levels both at the operating outlets and at the Hotel stores.
综合考虑消耗量和季节性货源以及所需采购时间等因素，建立适量的最低存货标准。同时也与餐饮部经理通力合作，设定各酒吧和宴会的酒水最低存量。并对酒店仓库和各餐厅酒吧的最低存货标准进行定期检查。
24.To establish inventory counts of operating equipment both at the Hotel stores and operating departments as per schedules established by the Financial Controller.
按照财务总监制定的盘点时间表，对酒店仓库和各营业部门的经营设备和用具进行全面盘点。
25.To assist the Financial Controller in the preparation of operating equipment inventory and breakage & loss reports.
协助财务总监完成经营设备和用具盘点表和破损和遗失报告。
26.To assist in the costing and pricing of all new menu for all food and beverage outlets, upon request of the Director of Food & Beverage.
根据餐饮总监的要求，协助完成所有餐厅酒吧食品，酒水新菜牌的成本计算和定价。
27.To monitor mini bar issues to pantries against mini bar revenues and determine extend of mini bar losses.
监控所有根据销售补充给各楼层仓库的客房小酒吧酒水，并确定客房小酒吧酒水的短少数量。
28.To maintain cleanliness of storage freezers and other stores to ensure good hygienic conditions and orderly arrangements of stock items.
保持冻库和其他仓库的清洁卫生，确保存货排列有序及其卫生标准。
29.To ensure that staff are routinely trained and have full knowledge of their respective job responsibilities.
确保所有员工都得到轮换培训，使他们完全了解相互间的工作职责。
30.To check on the accuracy of banquet billing based on Event Order received.
按照收到的宴会活动订单，检查宴会帐单收费是否正确。
31.To review the work of the F&B Cashiers to make sure that there are no irregularities and that the guest checks are priced in accordance with the current menus, and that no food is leaving the kitchen without being checked and priced.
核查餐饮收银员的工作，确定所有客人帐单都按现用菜单计价，没有不合规范的结帐发生，确保所有出品在离开厨房前已全部下单入帐。
32.To spot check at random:
对以下几方面进行随机抽查：
①The contents of bar set-up upon checking out of Hotel guests.
抽查住店客人离店结帐时的迷你吧内酒水存量。
②The potential and actual sales of individual bars.
检查对各个酒吧的潜在收入和实际收入相比较。
③The accuracy of outlet recipes and portions being served.
抽查各餐厅出品分量是否与食谱配料表标准相符。
④VIP amenities and their respective costing, including food and beverage complimentary.
检查贵宾房赠送果篮和酒水是否与规定的成本标准相符。
⑤Garbage cans and their contents.
检查垃圾桶内是否有浪费食品。
⑥Par stocks in outlets and Hotel stores. Physical inventory of store items against perpetual inventory.
检查各餐厅和仓库的最低存货标准。将实际盘存数量与永续盘存数量相比较。
⑦Market prices of food items being purchased to ensure that they are at the most competitive prices.
抽查食品的市场采购价格，确保是最有竞争力的价格。
⑧The quality of food and beverage items being received to ensure that they match purchase specifications.
抽查到货的食品及酒水，确保与订货的要求和标准相符。
⑨Butcher yield tables against standard recipe pricing tables.
检查粗加工出成率与标准食谱配料表是否相符。
⑩Inventory turnover.
检查存货周转率。
⑪Liquor issuing procedures and the use of outlet labels or rubber stamps.
检查烈酒发货程序，以及是否有贴（盖）上酒店或餐厅的酒标。
⑫Beverage pouring brand consumption.
检查零卖酒的消耗量是否正常。
33To prepare any other cost evaluations required by the Financial Controller or any department Heads concerned. Also to analyze major expense items.
根据其他部门经理或财务总监的要求提供有关成本评估，同时也对主要费用项目进行分析。
34To attend F&B Meeting and any other required meetings.
参加餐饮部会议和其他要求参加的会议。
35To substitute duties for his/her immediate sub-ordinate during her/his absence and therefore, to be fully acquainted with her/his job descriptions in order to carry out those responsibilities.
当下属缺勤或休假时，须替代他/她的工作，因此必须完全熟悉他/她们的职位描述以及工作职责。
36Willing to work extended hours when required
可以在必要时加班
37Perform other duties as request by the leader
完成领导安排的其他工作
38Perform other duties as assigned. May also serve as manager on duty.
可能需对酒店的安全负责，确保将偷窃、犯罪和其它风险降至最低。完成其它分配的任务，可能需要担任值班经理。
Job requirements 岗位要求：
1. College degree or above, major in finance or accountant qualification; Have more than 3 years of working experience in this position.
大专以上学历财务专业或会计师资格；具有本岗3年以上岗位工作经验。
2. Have strong management, communication, coordination skills and teamwork awareness.
具有较强的管理、沟通、协调能力和团队协作意识。
3. Integrity and honesty, with good professional ethics and quality, strong sense of responsibility.
人品正直诚实，具备良好的职业道德和素质，责任心强。
