l Masterlyexercise purchasing & costing system – Check EAM System, responsible forsystem items set up and maintain, ensure Chinese & English comparison &figure is correct.
熟练运用采购及成本操作系统（Check EAM System）,该操作系统需以成本经理为核心，对各个环节进行指导及培训，并有义务维护好系统内项目的设置工作，确保项目内容中英语对照及数据精确。
l Quarterlyreview slowing moving and take action plan.
每季度回顾分析一次呆滞物品，并采取相应的解决措施。
l Quarterlyset up standard storage amount.
每季度设定标准库存金额。
l QuarterlyStock take for All Hotel Operating Equipment， makeout the analysis report and submit to management.
每季度对酒店所有营运物品进行盘点，并做出相应报表报管理层。
l Yearlyassist owner to stock take all hotel’s Fixed Assets make out the analysisreport and submit to management.
每年协助业主对酒店固定资产进行盘点，并做出相应报表报管理层。
l Quarterlyanalyzes top 10 storage items after communication with purchasing and makesreport in written.
每季度针对各仓库的库存金额十大品种，在与采购部沟通后，作书面分析。
l Evaluatestandard recipe and determine its potential cost on food and beverage.
对食品饮料标准配料表预估，确定潜在的食品饮料成本。
l Advisethe Food & Beverage Manager and Executive Chef for achieving food andbeverage cost standard.
给出餐饮经理及行政总厨意见，为使食品饮料成本达标。
l Checkstores to see that a proper card index system is maintained and food isproperly stored and ensure that control polices & procedure are followed.
检查仓库察看卡片索引系统的维护；食品是否合理储存。并确保遵循控制政策及程序。
l Prepare,check and evaluate daily food and beverage cost reports.
准备、检查及预估每日食品饮料成本报告。
l Conductperiodical butchering and yielding tests. Establish meat tag control system and ensure the effectiveness of thecontrol system in storeroom.
定期对屠宰用猪肉和生产进行测试；建立肉类标签控制机制，确保仓库控制制度的有效性。
l Prepare,check and evaluate daily food and beverage cost reports, relative outlet tracereport, and relative promotion project P&L report.
准备检查并预估每日食品饮料成本报告，相关餐厅跟踪报告及相关促销活动的损益报告。
l Checkand advise the food and beverage cost of staff meals in staff canteen.
检查并建议员工餐厅员工餐食品饮料成本。
l Checkmarket list, invoice, cost lists to ensure the effectiveness of the controlsystem.
检查市场调查表与采购成本电脑系统中，所显示的价格一致。
l Conductstock-taking in storeroom, Kitchens and bars.
带领仓库、厨房及酒吧的存货盘点
l Checkofficer’s checks and captain’s order to ensure there is no irregularities.
检查OC单及督导用餐单，确保没有不正常情况。
l Assistin establishing par stock for all bars, restaurants and stores, spot check thebar inventory every month.
协助酒吧、餐厅及仓库建立标准库存。每月抽查标准库存。
l Assistin costing & pricing of all new menu.
协助新菜单的成本计算和定价。
l Checkthat the receiving staff is following the specification as stated in thepurchase order when receiving goods.
检查在收到货物时收货员遵循采购订单规定的标准。
l Pricecompare with cluster hotel related to hotel price and analyses monthly. Monitorsnext food pricing and adjustment.
利用姐妹酒店的物品比价，结合本酒店相关单价，进行每月分析。并监督在下一期酒店食品定价表中，进行调整的情况。
l Performrandom check on balance of stock in all stores.
随即检查所有仓库库存余额。
l Makesuggestions for possible improvement in F & B cost control procedures.
对餐饮成本控制的程序给出合理的改进意见。
l Reviewperiodically F & B sales against captain order to make sure there is noirregularity and that the pricing of guest checks is in accordance with currentmenu while no food is leaving the kitchen without being checked and priced.
定期根据order单回顾餐饮销售，以确保没有任何异常情况，并检查售价符合目前使用中的菜单价格是根据当前菜单，确保没有食物不被检查和定价就离开厨房。
l PreparePurchase Requisition for stock replenishment.
检查补仓采购申请单
l Preparemonthly slow moving items report to management.
每月准备呆滞物品报告给管理层。
l Preparethe inventory report
准备库存报告。
l Preparemonthly F&B Cost Control Report.
准备月度食品饮料成本控制报告。
l Preparemonthly F&B Cost Journal and balancing with General Ledger regardingF&B costs and inventories as recorded on the General Ledger.
准备月度餐饮成本日记帐并与将食品成本和库存与总帐的记录对平。
l AttendF&B meeting and Accounts meeting.
参加餐饮会议及财务会议。
l Strictlyimplement issue and receiving according to hotel & IHG CSA internal auditstandard. Take charge in manage area.
根据酒店及洲际CSA内部控制标准，严格执行相关工作任务。负责起所管辖的分部。
l Monthlyreports to DOFBS in written about last month work progress & thismonth working plan.
每月向财务及业务支持总监书面汇报上月工作进展报告及本月工作计划。
l Worksbetter together to support superior’s assignment to ensure hotel & dept.operation.
以协作共赢的态度，支持上级所安排的工作，确保酒店及部门的正常工作运作。
