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  • 阿坝 | 3年以上 | 大专 | 提供食宿

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    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 人性化管理
    国际高端酒店/5星级 | 1000-2000人
    发布于 01-15
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    Duties and Responsibilities工作职责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。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。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:Purchasing - 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。Receiving.收货部Storage and issuing存货管理和发货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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。同时也与酒水部经理通力合作,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。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。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。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。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。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。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。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。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。To spot check at random:对以下几方面进行随机抽查:The 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。The 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。The 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。VIP 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。Garbage cans and their contents.检查垃圾桶内是否有浪费食品。Par 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。Market 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。The 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。Butcher 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。Inventory turnover.检查存货周转率。Liquor 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。Beverage pouring brand consumption.检查零卖酒的消耗量是否正常。To 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。To 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。To 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。Willing to work extended hours when required可以在必要时加班Perform other duties as request by the leader完成领导安排的其他工作Perform 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。QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求Fluent English in writing, speaking & reading英文听说读写流利Knowledge in costing of food and beverage operation.具有食品及酒水成本核算知识Ability to coordinate with relevant department.有协调相关部门的能力Qualifications –学历Education: College above教育:大专以上教育Certification: Accountant Certificate证书:会计师等级证书Experience经验At least 3 year experience in international class hotel in a similar capacity至少3年以上国际酒店相似工作经验
  • 甘孜 | 经验不限 | 大专 | 提供食宿

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    • 领导好
    全服务中档酒店/4星级 | 100-499人
    发布于 01-14
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    • 投递简历
    岗位职责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。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。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:Purchasing - 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。Receiving.收货部Storage and issuing存货管理和发货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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。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。同时也与酒水部经理通力合作,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。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。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。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。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。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。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。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。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。To spot check at random:对以下几方面进行随机抽查:The 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。The 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。The 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。VIP 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。Garbage cans and their contents.检查垃圾桶内是否有浪费食品。Par 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。Market 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。The 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。Butcher 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。Inventory turnover.检查存货周转率。Liquor 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。Beverage pouring brand consumption.检查零卖酒的消耗量是否正常。To 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。To 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。To 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。Willing to work extended hours when required可以在必要时加班Perform other duties as request by the leader完成领导安排的其他工作Perform 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。任职要求Required Skills 技能Fluent English in writing, speaking & reading英文听说读写流利Knowledge in costing of food and beverage operation.具有食品及酒水成本核算知识Ability to coordinate with relevant department.有协调相关部门的能力Qualifications 资格Education: College above教育:大专以上教育Certification: Accountant Certificate证书:会计师等级证书Experience经验At least 3 year experience in international class hotel in a similar capacity至少3年以上国际酒店相似工作经验
  • 成都 | 经验不限 | 大专 | 食宿面议

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 01-13
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    年轻至爱
    年轻至爱
    The cost control coach must have at least two years relevant working experience, and the cost control manager must have at least four years relevant working experience成本控制主管须具有两年以上相关工作经验,成本控制经理须具有4年以上相关工作经验Supervise the Receiving Clerk, Storekeepers and cost control clerk, month end closing , Month end cost control report and sales analysis report管理验收部,仓库和成本控制部。月末关帐,提供月成本报告和销售分析报告.To report on a timely basis the cost of food and beverage consumed by the F&B Department.及时的报告餐饮部消耗的食物及饮料成本。To monitor consumption & purchasing of food and beverage throughout the Hotel and make recommendations to improve profit margins. 始终监控整个酒店食品及饮料的消耗和采购,提出建议和提高边际利润Ensure food and beverage items are accurately recorded and securely stored.确保食物和饮料被准确地记录和存储Perform month end close process for food and beverage items.每月月底对食品和饮料进行月结盘点
  • 成都 | 经验不限 | 学历不限 | 食宿面议

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 帅哥多
    • 美女多
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 2020-12-28
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    职位描述· Analyses F&B reports .分析餐饮报告。· Calculates F&B costs.核算餐饮成本。· Compares invoices, requisitions, sales & prepare reports showing cost vs sales.对比发票、采购申请、销售并编制成本与销售报告。 · Conducts Checks.进行核查。· Spot checks on purchasing, receiving, storing, issuing functions and bar inventories.抽查采购、收货、库存、发货工作的执行情况,及酒吧库存量。· Conducts monthly food & butcher tests to determine yields.每月对食品及粗加工进行测试来测定产出量。· Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased.计算所有餐厅及宴会菜单所需采购成本,建立所有食品采购成本的信息。· Compares menus vs food cost vs sales price.比较菜单的食品成本与售价。· Controls portion and minimizes- wastages and pilferages.合理控制出品分量,将浪费和失窃情况降至最低。· Conducts market survey进行市场调查。· Checks quality of goods received.检查已收货物的质量。· Security in storage of goods. 确保物品的存储安全。 · Processes invoices.处理发票· Checks invoices against goods ordered and received.核对货品定单及收货与发票是否一致。 · Checks unit costs. 核对单位成本。 · Calculates potential food & beverage costs.计算标准食品和酒水的成本。· Prepares recipe costs with Executive Chef.与行政总厨共同制定食谱成本。· Produces monthly F&B costs by outlet.编制各餐厅每月餐饮成本报告。· Supervises inventories.监管存货情况。· Checks stores requisitions and receipts against stock records.检查出库申请和库房收货,以查证库房记录是否正确。· Maintains par stock level and reviews regularly.保持标准库存量并定期审核。· Conducts monthly stock checks of F&B 、stationery & general stores.每月进行食品、文具及总仓的库存盘点。· Compiles reports.编制报表。· Investigates and reports any irregularities or excessive costs.监督并汇报一切不正常或超标准成本。· Prepares Monthly F&B Cost Control reports and analyses variances.准备每月餐饮成本控制报告并对差异进行分析。· Makes recommendations on cost reductions.针对如何降低成本提出合理化建议。· Highlights slow-moving stock items.关注损耗慢的存货项目。· Conducts purchase price comparisons.进行采购价格比较。· Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.定期将食品及物品采购价格与其他酒店作比较。· Supervises receiving 监管收货情况 。· Ensures Daily Receiving Records as prepared.确保根据要求完成每日收货记录。· Goods and services received are in line with quantities, qualities and prices ordered and agreed.确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求。· Periodically, review and confirm the procedures for receiving merchandise.定期地对收货程序进行检查及评估。职位资格和技能· Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same熟悉职业保健、安全职责相关政策和程序,以确保所有程序能得以安全地执行,并在职业保健和安全职责方针的指导下确保执行落到实处。· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures了解并坚持职业的、健康的、安全的立法、政策和程序。· Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly熟悉财产安全、急救、消防和应急程序,并安全熟练的操作设备。
  • 沈阳 | 经验不限 | 学历不限 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年终奖
    国际高端酒店/5星级 | 100-499人
    发布于 2020-12-21
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    • 投递简历
    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有XXX以上财务专业学历或会计师资格;具有本岗XXX年以上工作经验,在成本核算岗位工作XXX年以上。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 汉中 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 包吃包住
    国际高端酒店/5星级 | 100-499人
    发布于 2020-12-09
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    • 投递简历
    Job Description 岗位职责:1. Provide information and advice to management of food and beverage revenue and cost control. Ensure the effectiveness and efficiency of the control and operation of receiving, storing and issuing. Active and evaluate the food and beverage control system. Assist positively and constructively the F&B Department in pricing, testing and menu planning an achievement of profit sales.负责:对酒店餐饮部食品和酒水的成本费用管理提供合理化建议,确保对收货部、仓库和货物分发管理,掌握酒店食品和酒水控制系统。对餐饮部食品和酒水销售价格、菜式推广和菜单计划提出可赢利的合理方案。                  2. Set up the cost control system and cost category, and prepare reports at the month-end.  Analyze the cost whether it is reasonable and make recommendation to control the cost.  Supervise the costing staff.建立成本核算系统及成本类别,编制月度报表。分析成本是否合理及提出控制成本的建议,管理成本部员工。3. To evaluate standard recipe and determine its potential cost.根据预算的标准来决定成本潜在价值。4. To advise the F&B Manager and Executive Chef of food and beverage costs.建议餐饮部经理和行政主厨控制酒店的成本。5. To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.检查仓库和收货部确保其部门按照政策程序工作。6. To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.定期对肉类及其出成率做测试,确保有效的控制肉类食品。7.  To check and advise the food and beverage cost of the staff meal in the Staff Canteen and Restaurant.对员工餐厅和餐厅的食品和酒水的成本要进行复查。8.  To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.检查购物清单、收货记录、成本报表确保系统工作正常。9.  To supervise stock-tacking in stores, kitchens and bars.管理仓库、厨房和酒吧的存货。10. To pre-cost all function menus for the purpose of determining proper selling price.为餐饮的特式菜单计算成本及建议定价。11.  To assist in establishing par stock for all the bars and restaurants.协助酒吧和餐厅建立库存。12.  To assist in costing and pricing of all new menu.制定所有新菜单的成本价格。13.  To conduct comparison on price’s fluctuation, report and follow up on explanation.制定价格浮动表和报表并对此作出合理解释。14.  To perform periodic checks on balance of stock at store.在仓库中定期抽查仓库盘点表。15.  To make suggestions for possible improvement in cost control procedures.对成本控制程序提出合理建议。16.  To review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.定期根据餐饮出品报表复核餐饮销售是一致而正常的,并复核客人账单与菜单上的标价一致,同时还要检查是否未标价而存在厨房的食物。17.  To prepare Daily and Monthly Costing’s Report and distribute Costing allocate Journal to General Ledger Supervisor.每月准备成本报表及向总账主管递交成本转账凭证。18.  Distribute the Slow-moving report to Director of Finance.向财务总监上交Slow-moving 报表。19.  Ensure the Operation Equipment shall be checked according to P&P regularity and distribute the analysis report to Director of Finance.定期按照制度与程序对OE 物品的规定进行盘点并向财务总监上交分析报表。20.  To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.结合使用部门实际经营需要,定义最低、最高库存量。21.  To ensure All goods received and delivered in and out of the hotel stores are properly documented and accounted for.确保所有进出酒店仓库物品均有书面记录。22.  To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.制作每日及每月食品酒水调节表,与POS系统中产生的销售分析表核对,确保所有的差异都可被解释。23.  To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.月底对所有的库存进行实地盘点,结出月底库存金额,并与总账金额核对一致。Position Requirement 岗位要求:1. College degree and above大专及以上学历2. 5 years and above working experience, and pre-opening experience will be preferred.5年以上工作经验,拥有筹备经验者优先
  • 乌兰察布 | 5年以上 | 大专

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    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 年度旅游
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 2020-10-22
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    • 投递简历
    岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6.负责编制每月饮食成本报告。7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1.具有大专以上财务专业学历或会计师资格;具有本岗5年以上工作经验,在成本核算岗位工作X年以上。 2.具有较强的管理、沟通、协调能力和团队协作意识。3.人品正直诚实,具备良好的职业道德和素质,责任心强。4.能对成本核算指标进行针对分析并合理提供合理的建议。5.通晓财务核算流程,能熟练运用财务软件及办公软件。6.根据酒店经营需要,有效进行科学的成本测算。7.对财务各项指标具有一定的敏感力。
  • 泉州 | 3年以上 | 大专 | 提供食宿

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    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 包吃包住
    国际高端酒店/5星级 | 100-499人
    发布于 01-14
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    岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制;2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息;3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息;4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本;5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价;6.负责编制每月饮食成本报告;7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有大专以上财务专业学历或会计师资格;在成本核算岗位工作3年以上; 2、具有较强的管理、沟通、协调能力和团队协作意识;3、人品正直诚实,具备良好的职业道德和素质,责任心强;4、能对成本核算指标进行针对分析并合理提供合理的建议;5、通晓财务核算流程,能熟练运用财务软件及办公软件;6、根据酒店经营需要,有效进行科学的成本测算;7、对财务各项指标具有一定的敏感力。。
  • 北京-西城区 | 3年以上 | 大专

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年底双薪
    • 员工生日礼物
    全服务中档酒店/4星级 | 100-499人
    发布于 01-14
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    职位描述Key Responsibilities • Analyses F&B reports. 分析餐饮报告。• Calculates F&B costs. 核算餐饮成本。 • Compares invoices, requisitions, sales & prepare reports showing cost Vs sales. 对比发票、采购申请、销售并编制成本与销售报告。 • Conducts Checks. 进行核查。 • Spot checks on purchasing, receiving, storing, issuing functions and bar inventories. 抽查采购、收货、库存、发货工作的执行情况,及酒吧库存量。 • Conducts monthly food & butcher tests to determine yields. 每月对食品及粗加工进行测试来测定产出量。 • Work with the executive chef to prepare standard recipe cost detail. 与行政总厨共同制定标准菜肴成本明细标准。 • Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased. 计算所有餐厅及宴会菜单所需采购成本,建立所有食品采购成本的信息。 • Compares menus vs food cost vs sales price. 比较菜单的食品成本与售价。 • Controls portion and minimizes- wastages and pilferages. 合理控制出品分量,将浪费和失窃情况降至最低。 • Conducts market survey 进行市场调查。 • Checks quality of goods received. 检查已收货物的质量。 • Checks unit costs. 核对单位成本。 • Calculates potential food & beverage costs. 计算标准食品和酒水的成本。 • Prepares recipe costs with Executive Chef. 与行政总厨共同制定食谱成本。 • Produces monthly F&B costs by outlet. 编制各餐厅每月餐饮成本报告。 • Supervises inventories. 监管存货情况。 • Checks stores requisitions and receipts against stock records. 检查出库申请和库房收货,以查证库房记录是否正确。 • Maintains par stock level and reviews regularly. 保持标准库存量并定期审核。 • Conducts monthly stock checks of F&B 、stationery & general stores. 每月进行食品、文具及总仓的库存盘点。 • Compiles reports. 编制报表。 • Investigates and reports any irregularities or excessive costs. 监督并汇报一切不正常或超标准成本。 • Prepares Monthly F&B Cost Control reports and analyses variances. 准备每月餐饮成本控制报告并对差异进行分析。职位资格和技能Required Skills – 技能要求 • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • 完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。 • Proficient in the use of Microsoft Office • 熟练使用微软办公软件 • Good writing skills • 良好的写作技能 Qualifications – 学历 • Vocational Certificate in Accounting or related field. • 具有会计或相关领域的职业证书。 • Experience – 经验 • 3years experience in income audit, or accounts receivable position, or similar; or an equivalent combination of education and work experience • 三年收入审查或应收帐职位或类似职位的工作经验;或与此相当的教育和相关工作经验结合的背景    
  • 西双版纳 | 3年以上 | 大专

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 01-15
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    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. Supervises Cost Clerks, storekeepers, and receiving clerks.管理成本文员,仓库管理员,和收货文员.2. Ensures the security of all stores, including proper restrictions on the issue of keys and general access.确保所有仓库的安全,包括对钥匙的发放和一般进入仓库权限的恰当限制.3. Ensures that all incoming goods are received via the Receiving Area, with deliveries properly 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.4. Inspects and 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.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.6. Ensures that accumulated daily invoices agree to amounts transferred to Accounts Payable.确保每日累积的发票与转入应付帐款的金额一致.7. Makes regular spot checks and inspections of storerooms, receiving area, and all outlets.定期抽查并检查仓库,收货区域和所有零售点.8. Checks duty invoices to ensure that correct duty has been applied.检查赋税发票以确保使用正确赋税.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.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。10. Trains users on the hotel inventory system and assists in the setup of requisition lists, 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.11. Ensures all inventory items are correctly set up in the hotel inventory system including 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.12. Ensures that proper records are kept of inventory receipts, issues, returns and transfers 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.13. To ensure the loading dock and storage areas are free from clutter and hazards and are 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.14. Maintains adequate control on all inwards and outwards goods into the loading dock and storerooms.对所有进出收货区域及仓库的货物保持足够的控制.15. To maintain vigilance in ensuring the security of the loading dock and all storage areas.保持警惕性以确保收货区域和所有仓库区域的安全.16. To ensure that there is no unauthorised access to storeroom after office working hours.确保在工作时间以外,没有无授权进入仓库.17. To liaise with other departments on a regular basis to ensure over or under stocking is minimised.定期与其他部门联络以确保过量或缺少的库存最小化.18.  Ensure current 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.19. Keeps stock inventory descriptions, size and weight current.保持库存的描述,大小和重量.20. Introduces stringent cost control measures.引入严谨的成本管理措施.21. Monitors and 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.22. Trains users on the hotel cost system and assists in the setup of requisition lists, purchasing lists etc.对酒店成本系统的使用者进行培训,并协助建立申请单,采购清单等.23. Ensures all inventory items are correctly set up in the hotel inventory system including 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.24. Introduces stringent cost control measures.引入严谨的成本管理措施.25. Co-ordinates with F&B Manager and Executive Chef for performing recipe costings and recommended retail prices for food & beverage items.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.26. Co-ordinates with Other Operating Departments for performing costings and recommended selling prices.与其他运营部门就成本和销售价格进行合作.27. Conducts monthly costings and ensures prompt submission of all month-end reports within deadlines.进行每月成本核算,并确保按时上交所有月末报表.28. Conducts and 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.29. Conducts and 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.30. Conducts market price surveys in conjunction with the Purchasing Manager and Executive Chef.与采购经理和行政总厨合作进行市场价格调查.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.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.32. Co-ordinates with 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.33. Calculates daily 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.34. Work closely with Purchasing Manager and Department Heads to minimize the cost without 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.35. Monitors food 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.36. Play the role of Asset coordinator to management the Hotel Asset , ensure periodically inventory taken of assets.作为酒店的资产协调员管理酒店资产,确保定期的资产存货盘点.
  • 青岛 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年底双薪
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 01-15
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    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有大专及以上财务专业学历或会计师资格;具有本岗3年以上工作经验,在成本核算岗位工作7年以上。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 上海 | 经验不限 | 学历不限 | 食宿面议

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    国际高端酒店/5星级 | 100-499人
    发布于 2020-12-15
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     主要职责:1. 分析餐饮部的报告,验证下属编写的报告2. 核实发票、验收报告及送货单的数量、单价和总金额是否与采购单一致3. 如果发现误差及时联络相关部门领导和采购部4. 确保所有收到的货物、接受的服务都及时准确地入账5. 跟进相关部门无订单的服务或采购6. 分析餐饮报告, 核算餐饮成本 对比发票、采购申请、销售并编制成本与销售报告7. 进行核查、 抽查采购、收货、库存、发货工作的执行情况及酒吧库存量8. 每月对食品及粗加工进行测试来测定产出量与行政总厨共同制定标准食谱成本细节9. 计算所有餐厅及宴会菜单所需采购成本,建立所有食品采购成本的信息10. 比较菜单的食品成本与售价,合理控制出品分量,将浪费和失窃情况降至最低,进行市场调查。11. 检查已收货物的质量, 确保物品的存储安全, 处理发票、 核对货品定单及收货与发票是否一致12. 核对单位成本计算标准食品和酒水的成本,与行政总厨共同制定食谱成本13. 编制各餐厅每月餐饮成本报告,监管存货情况检查出库申请和库房收货,以查证库房记录是否正确14. 保持标准库存量并定期审核,每月进行食品、文具及总仓的库存盘点编制报表15. 监督并汇报一切不正常或超标准成本,准备每月餐饮成本控制报告并对差异进行分析16. 针对如何降低成本提出合理化建议,关注损耗慢的存货项目17. 进行采购价格比较,定期将食品及物品采购价格与其他酒店作比较18. 监管收货情况, 确保根据要求完成每日收货记录19. 确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求20. 定期地对收货程序进行检查及评估21. 分析餐单及酒水单的利润率及受欢迎程度,与其他酒店比较餐饮销售及成本22. 执行内部标准控制制度和总监检查清单23. 确保各项内部控制衡量措施的严格执行24. 随意抽查宴会情况,监控现金酒水吧的运营情况职位要求:1. 具有相关学院的毕业文凭和酒店业相关经验2. 良好的沟通技巧(口语,听力及书写)
  • 铜仁 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 技能培训
    • 岗位晋升
    • 领导好
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    • 国企平台
    温泉 | 500-999人
    发布于 01-15
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    职责描述:1、负责酒店运营成本的管理;2、组织建立和完善公司成本管控体系,制定总体方案和实施办法。3、根据产品成本目标,拟定预算、核算、成本管理等实施细则,报批后组织执行并跟进4、编制成本管理计划,提供成本资料,提出降低成本的控制措施和建议5、组织财务人员进行成本预算及核算,并对核算结果与预算目标进行比较分析,解释差异原因并进行后续整改6、负责成本目标落实中部门内外的协调和管理7、上级领导交代的其他工作任职要求:1、本科及以上学历;2、8年以上相关工作经验,5年以上大型酒店或乐园运营成本管理经验;3、熟悉对文旅、酒店的运营成本管理,具备相关成本数据库、历史价格及供应商询价渠道;4、具有较好的沟通协调能力,能接受高强度的工作;5、能接受项目出差和加班。
  • 成本经理

    6千-8千
    秦皇岛 | 3年以上 | 本科

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    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 500-999人
    发布于 01-15
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    岗位职责:岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6.负责编制每月饮食成本报告。7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。 任职资格:岗位要求1.具有本科以上财务专业学历或会计师资格;具有本岗3年以上工作经验,在成本核算岗位工作5年以上。 2.具有较强的管理、沟通、协调能力和团队协作意识。3.人品正直诚实,具备良好的职业道德和素质,责任心强。4.能对成本核算指标进行针对分析并合理提供合理的建议。5.通晓财务核算流程,能熟练运用财务软件及办公软件。6.根据酒店经营需要,有效进行科学的成本测算。7.对财务各项指标具有一定的敏感力。
  • 杭州 | 2年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 01-15
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    岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6.负责编制每月饮食成本报告。7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1.具有大专以上财务专业学历;具有成本经理岗1年以上工作经验或者是在成本主管岗2年以上。 2.具有较强的管理、沟通、协调能力和团队协作意识。3.人品正直诚实,具备良好的职业道德和素质,责任心强。
  • 郑州 | 1年以上 | 大专

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    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 人性化管理
    国内高端酒店/5星级 | 2000人以上
    发布于 01-15
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    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有大专以上财务专业学历或会计师资格;具有本岗1年以上工作经验,在成本核算岗位工作2年以上。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 扬州 | 经验不限 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 01-14
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    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.         To maintain a high customer service focus by approaching your job with the customers always in mind and being proactive in a timely manner towards their needs and requests of customers.始终使自己的工作以顾客为核心,积极主动及时地对待顾客的需要和要求.                2.         To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.承担个人责任并主动解决问题,清楚地与客户和同事沟通,以取得积极影响.3.         To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new  skills or knowledge in order to improve your personal performance.自我激励和承诺,主动承担所有工作并抓住机会学习新的技能或知识,从而提高个人业绩.4.         To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.对改变的要求能够灵活,快速并积极响应,包括要求的任何任务.5.         To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.通过展示对同事的合作和支持,以团队目标为追求,保持以团队为重点.6.         To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.提供意见和建议,以提高酒店的运营/环境程序.7.         To actively promote the services and facilities of the Hilton Hotels to guests and suppliers of the Hotel.积极推销酒店的服务和设施给客人和酒店的供应商.8.         To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.执行所有义务和责任以确保工作中自身和他人安全.9.         To contribute positively to Equilibrium and Esprit by providing both guests and fellow team-members with courteous, hassle-free service and by seeking to always maintain a pleasant working environment.通过积极的态度提供礼貌和无障碍服务给客人和下属员工,始终保持愉快的工作环境
  • 重庆-南岸区 | 3年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 01-15
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    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有财务专业学历或会计师资格;有财务管理经验,具有本岗3年以上工作经验。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 邢台 | 5年以上 | 大专

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年度旅游
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 01-16
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    岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6.负责编制每月饮食成本报告。7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1.具有8以上财务专业学历或会计师资格;具有本岗3年以上工作经验,在成本核算岗位工作3年以上。 2.具有较强的管理、沟通、协调能力和团队协作意识。3.人品正直诚实,具备良好的职业道德和素质,责任心强。4.能对成本核算指标进行针对分析并合理提供合理的建议。5.通晓财务核算流程,能熟练运用财务软件及办公软件。6.根据酒店经营需要,有效进行科学的成本测算。7.对财务各项指标具有一定的敏感力。
  • 惠州 | 5年以上 | 大专 | 提供食宿

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    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    • 购买社保
    国内高端酒店/5星级 | 500-999人
    发布于 01-16
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    岗位职责1.负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2.检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3.督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4.与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5.定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6.负责编制每月饮食成本报告。7.严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1.具有大专以上财务专业学历;具有本岗2年以上工作经验,在成本核算岗位工作5年以上。 2.具有较强的管理、沟通、协调能力和团队协作意识。3.人品正直诚实,具备良好的职业道德和素质,责任心强。4.能对成本核算指标进行针对分析并合理提供合理的建议。5.通晓财务核算流程,能熟练运用财务软件及办公软件。6.根据酒店经营需要,有效进行科学的成本测算。7.对财务各项指标具有一定的敏感力。
  • 青岛 | 3年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 2020-10-30
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    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有大专以上财务专业学历或会计师资格;具有本岗3年以上工作经验,在成本核算岗位工作5年以上。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 乌兰察布 | 3年以上 | 大专 | 提供食宿

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    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 年度旅游
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 2020-12-28
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    • 投递简历
    岗位职责1、负责酒店食品、饮品成本报告,控制食品、饮品营业成本控制。2、检查食品原材料采购供货渠道、收货程序以及原材料质量,掌握市场上原材料价格信息。3、督促编制配餐卡,为制定销售价格提供依据。编制餐饮销售分析旬报,调整餐饮价,及时提供信息。4、与各厨房餐厅酒吧沟通,提供成本信息,降低成本。5、定期与采购部、餐饮部共同对市场价格进行调查、分析,更有效地控制进价。6、负责编制每月饮食成本报告。7、严格各种物品、食品、饮品的购入、验收、入库出库等有关手续和标准。岗位要求1、具有大专以上财务专业学历或会计师资格;具有本岗3年以上工作经验,在成本核算岗位工作5年以上。 2、具有较强的管理、沟通、协调能力和团队协作意识。3、人品正直诚实,具备良好的职业道德和素质,责任心强。4、能对成本核算指标进行针对分析并合理提供合理的建议。5、通晓财务核算流程,能熟练运用财务软件及办公软件。6、根据酒店经营需要,有效进行科学的成本测算。7、对财务各项指标具有一定的敏感力。
  • 温州 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 年度旅游
    • 团队活动
    • 万豪关爱文化
    国际高端酒店/5星级 | 100-499人
    发布于 01-08
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    • 投递简历
    岗位描述:1.监控定购、采购、收货、储存和分发事务。2.检查食物、饮料和一般物品的收货报告、分发和转送。3.准备每日食物和饮料成本快报。4.估计最大和最小库存量,确定有效库存量。执行现场检查。5.与相关部门经理协调Micros程序。6.整理员工签单,登录月末报表7.协助餐饮部更新菜谱和核算菜谱成本。8.处理厨房间食物和饮料的传送,并记录到食物和饮料快报电子数据表。9.宴会特殊活动如特别促销、圣诞节等的成本。岗位要求:1.了解被采购的商品2.了解采购、储存和分发存货控制程序3.电脑键盘技能4.基本会计知识
  • 阜阳 | 经验不限 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 01-12
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    • Assists in co-ordinating the preparation of the departmental annual budget协助整理部门年度预算• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget控制部门运行成本,确保成本不超过预算。• Assists in planning for future staffing needs协助制定未来所需员工的编制计划。• Assists in recruiting in line with company guidelines根据公司的用人方针,协助招聘员工。• Prepares detailed induction program for new staff为新员工作详细的工作计划。• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation协助保持全面的、最新的,客人关注的部门标准和程序,并且监督他们的执行情况。• Ensures training needs analysis of Finance staff is carried out and training programmes are designed and implemented to meet needs确保客房员工培训需求的分析被执行,培训计划有计划地实施并要满足其需求。• Provides input for probation and formal performance appraisal discussions in line with company guidelines根据公司的方针,对新员工试用期及转正后的表现进行讨论。• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance指导、训练员工,与员工进行交流,接收员工的反馈信息有利于提高工作业绩。• Regularly communicates with staff and maintains good relations定期与员工进行交流并保持良好的人际关系。• Create a positive hotel image in every interaction with internal and external customers在与每一位酒店或非酒店客人的交往中为酒店树立一个良好的形象。• Adhere to hotel brand standards遵循酒店的品牌标准• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same熟悉职业保健、安全职责相关政策和程序,以确保所有程序能得以安全地执行,并在职业保健和安全职责方针的指导下确保行为落到实处。• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures了解并坚持职业的、健康的、安全的立法、政策和程序。• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly熟悉财产安全、急救、火灾和紧急程序,并安全及时地对运行设备进行控制。• Initiate action to correct a hazardous situation and notify supervisors of potential dangers及时对危险的情形采取补救措施,并向主管汇报存在的潜在危险。• Log security incidents and accidents in accordance with hotel requirements按照酒店要求记录安全事故及突发事件。
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