【崗位職責】 1、做好酒店的食品、飲料和其它物品的成本控制； 2、審核每天的請購及驗收，確保物品按照酒店要求的品質進行驗收； 3、編制每日成本報告，匯總食品成本和飲料成本及分析報告至財務總監； 4、每月期未結帳，對庫存的物品、食品、飲料等進行盤點，保證成本真實準確； 5、每季度進行酒店的資產盤點，形成資產報告并上報至相關領導； 6、每月參與生鮮詢價，并核對定價表； 7、審核運營部門涉及成本相關的流程； 8、完成領導交辦的其他工作。 【崗位要求】 1、大專以上財務專業學歷； 2、根據酒店經營需要，有效進行科學的成本測算； 3、對財務各項指標具有一定的敏感力； 4、能對成本核算指標進行針對分析并合理提供合理的建議； 5、熟練掌握并使用財務核算軟件。

1.AssistCost Controller to supervise the Receiving Clerk, Storekeepers and cost controlclerk, month end closing, Month end cost control report and sales analysisreport. 協助成本經理管理驗收部，倉庫和成本控制部。月末關帳，提供月成本報告和銷售分析報告。 2.Toreport on a timely basis the cost of food and beverage consumed by the F&BDepartment. 及時的報告餐飲部消耗的食物及飲料成本。 3.AssistCost Controller to monitor consumption & purchasing of food and beveragethroughout the Hotel and make recommendations to improve profit margins.? 協助成本經理監控整個酒店食品及飲料的消耗和采購，提出建議和提高邊際利潤。 4.Ensurefood and beverage items are accurately recorded and securely stored. 確保食物和飲料被準確地記錄和存儲。 5.Performmonth end close process for food and beverage items. 每月月底對食品和酒類進行月結盤點。 6.Beaware and abide by Equal Employment Opportunity and Affirmative Actionlegislation and the hotel's policies in regards to harassmentprevention. 了解并遵守平等就業機會與積極行動相關法規，以及酒店關于預防騷擾的政策。 7.Toensure the integrity and of all Accounting books and records. 確保所有賬戶記錄的完整性。 8.?PrepareDaily Food and Beverage Flash Cost Reports. 準備每日的食品和酒水成本報表。 9.Preparemonth end food and beverage cost reports. 準備每月月底的食品和酒水成本報表。 10.Establishpar stock levels for outlet beverage stocks and carry out monthly spot checks. 確定各營業點酒水標準庫存量，實行每月抽查和盤查。 11.Participatein monthly and half-yearly market surveys of food items. 參與月度及半年度食材類的市場調查。 12.Participatein food (monthly) and beverage (monthly) stocktakes of storeroom and outlets. 每月對貴價干貨庫，酒水庫和營業點酒水進行結存盤點。 13.Preparereport of slow moving Food & beverage items on a monthly basis. 每月對慢移動的食品和飲料進行統計并報告。 14.Preparemonth end journal entry for Infrasys Officer Checks. 以餐飲系統的數據為基礎做好月結。 15.Assistwith costing of special events for B&F Department. 協助飲食部做好特殊宴會的成本核算。 16.AssistB&F Department in menu planning via costing of recipes. 協助飲食部根據菜單成本制定新的菜單價格。 17.Assess& communicate the popularity of each item on the menu of each outlet on aquarterly basis and make recommendations for margin improvement. 每季度對各個營業點的最受歡迎的菜式進行評估并提出改進建議。 18.Takeannually test as below: Butchery yield test; Stand recipe; Portion Control;Buffet Test. 每年進行如下測試:標準配方成本/肉房測試出成率/份額控制/自助餐測試。

BASIC FUNCTION基本職責 1.?Responsiblefor recording, reporting, controlling and accounting for volume and actual costof food, beverage and operating supplies and equipment purchased/used by thehotel. 有記錄、報告及控制的職責,負責計算酒店使用或購買的食品、飲料、經營用品及設備的數量和實際成本。 2.?Responsiblefor storing, issuing and accounting of food, beverages, general supplies andoperating equipment. 負責食品、飲料、總倉物品及營業設備的儲存、發放和記錄。 DUTIESAND RESPONSIBILITIES職責和義務 1.?Check allreceiving records for food, beverage, operating supplies and operatingequipment against purchase orders to verify quantity, prices and extensions. 收進的食品、飲料、經營用品、經營設備必須要有采購訂單,并要檢查其數量、單價和金額是否與訂單上一致。 2.?Verifythat all items received with or without invoices have been properly recorded inthe receiving clerks’ daily receiving summary. 檢查所有收到的物品,無論有無發票都要正確無誤地登記在收貨員每日收貨記錄匯總表上。 3.?Postquantities and prices of all items received and withdrawn from storeroom torequisition slips and perpetual inventory record daily. 每日將收到的和領料單上記錄的物品數量及單價進電腦,存貨使用永續盤存制。 4.?Spotcheck stocks in storeroom, compares actual with recorded inventory and informsHead Storekeeper and Cost Controller of inventory shortages. 對倉庫盤點后,與存貨實際記錄的數量進行對比,若有存貨短缺報告給倉庫主管及成本控制經理。 5. Verifysignatures and authorization on all requisition slips.? 檢查領料單上簽名及是否在授權范圍內。 6.?Summarizeall requisitions and issues slips of the different departments and sections asto proper accounting classifications i.e. food, beverage, general supplies,engineering supplies, operating?equipment, etc. 按照會計上的分類將所有不同部門或區域的領料單匯總,如分食品、飲料、總倉、工程用物品、經營設備等。 7.?Accountand verifies all kitchen transfers and inter-bar transfers for proper cost monitoringon a daily basis. 每日計算并審核廚房及酒吧內部調撥單,保證成本進行正確的分配。 8.?Accountthe food cost of officer’s checks based on previous month’s food costpercentage by outlet and department. 在上個月食品成本率基礎上按照營業點和部門計算行政用餐的食品成本。 9.?Preparedaily and monthly food and beverage cost report according to establishedprocedures. 根據已建立的程序制作每日和每月成本報表。 10.?Calculateand summarizes potential costs of food and beverage for management use. 計算和匯總潛在的食品飲料成本以滿足管理的需要。 11.?Preparereconciliation of food, beverage and storeroom supplies for the month. 每月編制食品、飲料及總倉物品的調節表。 12.?Checkand verify the count, measurement, weight and sorting of all incoming food,beverage, supplies and operating equipment. 對所收食品、飲料、用品及設備的數量、計量、重量及分類進行檢查和審核。 13.?Checkthe receiving records. 復查收貨時所作的收貨單。 14.?Ensurethat a complete file of Receiving Records are maintained. 確保收貨記錄的完整性。 15.?Ensurethat copies of Receiving Records are properly distributed. 確保收貨記錄的其他幾聯的被正確分發。 16.?Ensurethat goods received are immediately delivered to storerooms or requisitioningdepartments. 確保所收物品立刻進倉或發往申請部門。 17.?Performother duties as may be assigned. 履行可能交辦的其他任務。 18.?Have acomplete understanding of the hotel’s employee handbook and adhere to theregulations contained therein. 完全理解酒店員工手冊并遵守它們。 19.?Have acomplete understanding of the hotel’s policy relating to fire, safety andhealth. 完全理解酒店有關消防、安全、健康的政策。 20.?Carryout any other reasonable duties and responsibilities as assigned. 執行任何被安排的合理的職責和義務。

Here at The Temple House, we don't do ordinary things. We thriveon the different and the exciting, and yes perhaps a little quirky and withoutdoubt, fun. With a dynamic culture and an open door for your feedback, you'renot just filling a role — you're owning it. We provide the training and thefreedom for you to flourish, with leaders who support and encourage you. Thedifference is you. Everyday is a fresh page in our collective story. Ready to join us at The Temple House? The Temple House celebrates Chengdu’s history and looks towardsthe future through inspired modern design and art. Our House is hidden amongstthe laneways of Taikoo Li Chengdu and set on former temple grounds, with 100intimate rooms and 42 serviced apartments, heritage courtyards, landscapedterraces and a subterranean oasis. It’s an urban sanctuary that surprises anddelights around every corner. Job Overview This role supports the to hotel policiesand procedures. Ensure that goods are in order and to quality standards andspecification. Review of operating equipment stores to avoidunnecessary/excessive purchases and to eliminate (or at least be aware) ofobsolete slow moving items. Key Responsibilities Welcome to the core of what being a Trainee-Storeman/Receiving is all about! Here's the quick lowdown on what you'll do day-to-day: ·??Check and count all goodsto be received per approved purchase order or daily market list. ·??Ensure that goods are inorder, of good quality and according to the established specifications. ·??Ensure the timely andaccuracy of receiving records, ensure proper distribution and catalogued, receivingrecords. ·??Keep good communicationwith suppliers to ensure that comply with the requirement of the goods. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): ·? ? ? ??Know your job and continueyour self-development by self-directed learning and participation in companysponsored training programs. ·? ? ? ??Effective interpersonalskill. ·? ? ? ??Excellent oral & writtencommunication. ·? ? ? ??Goal drivenpersonality, willing to grow and learn. The Cherries on Top (Nice-to-Haves): ·? ? ? ?Undergraduate degree froman accredited university, college or hotel school. ·? ? ? ?Familiar with computersystem and application software. We've kept it short and sweet – just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets youapart. If you feel a connection with what we stand for, we're eager to meetyou. Adaptable Thinkers: You’re not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts: You value open communication and aren’t afraid to give or receive feedback to help us all grow together. Passionate Pioneers: You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values alignwith your own? Is this the team you've been wanting to join? If your answer isa clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: ·???????Dine at our teamdining hall and save on meals! ·???????Enjoy COMPLIMENTARYroom nights at all of our hotels b’cause, who doesn’t love to travel? ·???????Join our wellnessprogramme and healthy pantry to elevate your mental and physical wellbeing! ·???????Benefit fromcomprehensive medical and dental benefits, along with annual medical check-ups. ·???????Enjoy an appreciative& supportive culture that allows you to be your best self. ·???????Turn up in smartcasual attires and be as comfortable as you can at work! ·???????Speak up & putyour own ideas into actions. Think differently!

崗位職責： 1、負責酒店食品、飲品成本報告，控制食品、飲品營業成本控制； 2、檢查食品原材料采購供貨渠道、收貨程序以及原材料質量，掌握市場上原材料價格信息； 3、督促編制配餐卡，為制定銷售價格提供依據，編制餐飲銷售分析旬報，調整餐飲價，及時提供信息； 4、與廚房餐廳大堂吧溝通，提供成本信息，降低成本； 5、定期與采購部、餐飲部共同對市場價格進行調查、分析，更有效地控制進價； 6、負責編制每月飲食成本報告； 7、嚴格各種物品、食品、飲品的購入、驗收、入庫出庫等有關手續和標準。 任職要求： 1、具有大專以上財務專業學歷或會計師資格； 2、具有本崗三年以上工作經驗，在成本核算崗位工作三年以上； 3、具有較強的管理、溝通、協調能力和團隊協作意識； 4、人品正直誠實，具備良好的職業道德和素質，責任心強； 5、通曉財務核算流程，能熟練運用財務軟件及辦公軟件； 6、根據酒店經營需要，有效進行科學的成本測算； 7、對財務各項指標具有一定的敏感力。

1.成本控制,倉庫和收貨日常工作的正常開展和有效運作,協助管理層將食品,酒水和其他物品的成本控制到最低。 2.確保所有貨物通過收貨區域進入,收貨應與采購申請單和廚房每日鮮活訂單一致。 3.確保所有食品和酒水發票價格范圍,單價和合計正確,且與批準的市場價格一致。 4.具備廣泛的酒店庫存系統流程知識,負責整個流程的維護。 5.確保所有收貨物品在酒店庫存系統中正確設立包括規格,描述,采購單位等信息。 6.監督和調查損壞的物品并提供減少損壞的建議7.與餐飲部經理和行政總廚協調菜單成本,并據此提出食品和酒水的零售價建議。 8.核算每月成本,確保按時提交所有月結報告 9.定期監督食品成本銷售,確保與預算一致。 10.完成酒店管理層和財務經理交代的其他任務。

1.檢查送到的食物、飲料和一般物品，確保收到的貨物各方面符合訂單要求，包括質量和數量。儲存收到的貨物。發貨和正確的儲存食物，飲料和一般物品。 2.要求對送還或被拒物品提供保證。 3.保證收到的肉品有標牌,并注明重量價格。 4.做完整的收貨記錄。 5.安排貨物進倉或部門領取,并提交回單。 6.確保稱量設備及其他收貨設備干凈,精確,良好的狀態。 7.核實送往庫房物品的數量，并簽收確認。 8.時刻保持收貨區域及辦公室整齊,清潔,并且協同管事部對收貨區域及裝卸通道進行維護。 9.按照酒店政策規定參與市場調查。 10.提出改進的建議,提高收貨部的工作效率等。 11.執行財務部所分配的其他工作。