成本控制主管Cost Coach
- Chengdu, Sichuan
- Permanent
- Full-time
准备每日的食品和酒水成本报表。9.Preparemonth end food and beverage cost reports.准备每月月底的食品和酒水成本报表。10.Establishpar stock levels for outlet beverage stocks and carry out monthly spot checks.
确定各营业点酒水标准库存量,实行每月抽查和盘查。11.Participatein monthly and half-yearly market surveys of food items.
参与月度及半年度食材类的市场调查。12.Participatein food (monthly) and beverage (monthly) stocktakes of storeroom and outlets.
每月对贵价干货库,酒水库和营业点酒水进行结存盘点。13.Preparereport of slow moving Food & beverage items on a monthly basis.每月对慢移动的食品和饮料进行统计并报告。14.Preparemonth end journal entry for Infrasys Officer Checks.
以餐饮系统的数据为基础做好月结。15.Assistwith costing of special events for B&F Department.
协助饮食部做好特殊宴会的成本核算。16.AssistB&F Department in menu planning via costing of recipes.
协助饮食部根据菜单成本制定新的菜单价格。17.Assess& communicate the popularity of each item on the menu of each outlet on aquarterly basis and make recommendations for margin improvement.
每季度对各个营业点的最受欢迎的菜式进行评估并提出改进建议。18.Takeannually test as below: Butchery yield test; Stand recipe; Portion Control;Buffet Test.
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