Thebasic responsibilities of the Cost Controller is to ensure the smooth andefficient operation of cost control, storerooms, and receiving and to assistmanagement in keeping the cost of food, beverage and other supplies to a minimum.
成本经理的基本职责是确保顺利有效的成本控制,储物和接收,并协助管理层保持食物,饮料和其他供应商成本的最小化。
1. Supervisesreceiving clerks and cost officer.
管理收货文员和成本文员。
2. Ensuresthat all incoming goods are received via the Receiving Area, with deliveriesproperly checked against purchase orders and market lists.
确保所有进来的货物均通过收货部收货,并且与采购单和市场采购清单核对。
3. Inspectsand tests goods whenever he/she deems necessary especially with regard to food& beverage items.
任何时候当他/她认为必要时,检查并测试货物，特别对于食物和饮料。
4. Recordsand verifies on a daily basis all food & beverage invoices for priceextension, total and unit prices which should conform to the approved marketprices.
每天记录并核对所有食品及饮料的发票以便检查价格,总价和单价，需与批准的市场采购价格一致。
5. Ensuresthat accumulated daily invoices agree to amounts transferred to AccountsPayable.
确保每日累积的发票与转入应付帐款的金额一致。
6. Makesregular spot checks and inspections of storerooms, receiving area, and alloutlets.
定期抽查并检查仓库,收货区域和所有零售点。
7. Checksduty invoices to ensure that correct duty has been applied.
检查赋税发票以确保使用正确赋税。
8. Hasfull and extensive knowledge of the hotel inventory system and is responsiblefor the maintenance of the system. Should there any system error detected,bring attention to DOF/AFC immediately.
对酒店库存系统拥有全面和广泛的知识，并负责系统维护. 一旦发现系统故障，应及时通知财务总监或助理财务总监。
9. Trainsusers on the hotel inventory system and assists in the setup of requisitionlists, purchasing lists etc.
对酒店库存系统的使用者进行培训，并协助建立申请单，采购清单等。
10. Ensuresall inventory items are correctly set up in the hotel inventory systemincluding sizes, descriptions, purchase units etc.
确保所有库存在酒店库存系统的正确建立，包括大小，描述，采购单位等。
11. Ensuresthat proper records are kept of inventory receipts, issues, returns andtransfers and proper authorisation thereof.
确保正确记录收到的存货，发出，退回和调拨，及其合理授权。
12. Toensure the loading dock and storage areas are free from clutter and hazards andare kept clean and tidy at all times.
确保卸货区域和仓库区域的安全，并始终保持干净整洁。
13. Maintainsadequate control on all inwards and outwards goods into the loading dock andstorerooms.
对所有进出收货区域及仓库的货物保持足够的控制。
14. Tomaintain vigilance in ensuring the security of the loading dock and all storageareas.
保持警惕性以确保收货区域和所有仓库区域的安全。
15. Toensure that there is no unauthorised access to storeroom after office workinghours.
确保在工作时间以外，没有无授权进入仓库。
16. Toliaise with other departments on a regular basis to ensure over or under stockingis minimised.
定期与其他部门联络以确保过量或缺少的库存最小化。
17. Ensurecurrent par stock levels are maintained and constantly reviewed.
确保保持当前的基准库存水平，并经常审查。
18. Keepsstock inventory descriptions, size and weight current.
保持库存的描述，大小和重量。
19. Introducesstringent cost control measures.
引入严谨的成本管理措施。
20. Monitorsand investigates spoilage and recommends appropriate actions to reduce.
监督并审查破损并采取适当的措施减少损坏。
21. Co-ordinateswith F&B Manager and Executive Chef for performing recipe costings andrecommended retail prices for food & beverage items.
与餐饮经理和行政总厨执行配方成本核算，并对食物和餐饮的零售价格提出建议。
22. Co-ordinateswith Other Operating Departments for performing costings and recommendedselling prices.
与其他运营部门就成本和销售价格进行合作。
23. Conductsmonthly costings and ensures prompt submission of all month-end reports withindeadlines.
进行每月成本核算，并确保按时上交所有月末报表。
24. Conductsand co-ordinates monthly stocktakes of outlets and storerooms.
执行并协调每月对于零售点和仓库的存货盘点。
25. Conductsand co-ordinates stocktake of operating equipment with concerned departments.
执行并与相关部门协调运营设备的存货盘点。
26. Conductsmarket price surveys in conjunction with the Purchasing Manager and ExecutiveChef.
与采购经理和行政总厨合作进行市场价格调查。
27. Preparesmonthly listing of slow moving and obsolete stock items with recommendationsfor action， Ensure the Valid period of received items tominimize the spoilage.
准备每月移动缓慢和陈旧的存货清单并给出建议以确保在收到物品的有效期限内损坏最小化。
28. Co-ordinateswith other departments, especially F&B Department regarding cost matters.
就成本问题与其他部门协调，特别是餐饮部门。
29. Calculatesdaily cost of sales with regard to officer’s checks and entertainment bills.
就高职的工作餐及宴请单计算每日销售成本。
30. Workclosely with Purchasing Manager and Department Heads to minimize the costwithout sacrifice the quality.
与采购经理和部门经理紧密合作，在不损失质量的前提下最小化成本。
31. Monitorsfood cost of sales on a regular basis to ensure in line with budget.
定期监督食物销售成本，以确保在预算之内。
32. Isflexible in relation to working hours.
灵活的工作时间。
33. Maintainsgood relations with other hotel departments.
与酒店其他部门保持良好关系。
34. Handlesall requests and enquiries in a timely, efficient and friendly manner.
及时,有效,友好地处理所有要求和询问。
35. Minimisesthe risks of accidents and workers compensation costs by ensuring the correctwork practises are used and that the area is safe from hazards.
确保正确的工作实践及该工作区域的安全不受危害,使得意外的风险和员工赔偿费用最小化。
36. Toperform any additional tasks assigned to ensure that the hotel functionssmoothly.
执行一切额外要求的工作,以确保酒店顺利运作。
37. Trainingand development of Receiving Clerks and Cost Officer.
培训和发展收货文员和成本文员。
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