l  To ensure effective analysis of food costs bycommenting on variances between potential and actual food costs, analyzingrecipes, yields and portioning of orders and recommending accordingly. 通过对潜在和实际的食品成本、配料、收益和各种定单确保有效的食品成本分析。 l  To analyze food & beverage sales by comparingdetailed food and beverage sales information. 通过明细食品和酒水销售情况的比较来分析食品和酒水销售情况。 l  To Compute daily cost percentage by Food &Beverage Department, and preparing various analytical reports as required. 制作每日餐饮成本报表，以及准备各种相应的分析报表。 l  To Compute daily OC & ENT report, and summarize& analyze by week. 编制每日高职用餐与宴请报表，并按周汇总分析。 l  To contribute to food & beverage profits byproviding information on food costing and participating in the pricing of menuitems as required. 通过提供相关食品成本信息为餐饮部创造利益并根据要求参于菜单的定价。 l  To contribute to inventory control by overseeingproper record-keeping of inventories on raw materials purchased, ensuringregular inventory-checking and assisting in the review and improvement oninventory control systems. 通过检查相应的原料采购库存记录来控制库存，确保规则的库存体系并加以改进提高。 l  To supervise and assist to complete receiving jobs,and review all the receiving records. 监督与协助完成收货工作，对收货记录进行复核。 l  To check and pull out the items in hotel warehouseregularly. 定期对酒店仓库物品进行检查与抽盘。 l  Update MC system as required. Prepare cost voucher andcost report. 根据需要更新MC系统数据与设置，制作每月成本凭证与成本报表。 l  Organize and complete hotel inventory. 组织并完成酒店盘点工作。 l  To ensure overall efficiency of the section byproviding supervision and reference to staff whenever required, and resolvingeffectively problems referred. 通过监督及有效的解决各种问题以确保高效率的管理。 l  To carry out all jobs and relevant duties assigned by DOF& Cost Controller. 执行并完成财务总监和成本控制经理指派的任务。