Cost and GL Senior Supervisor?
成本兼總賬高級主管
1. To supervise the receiving, storing, and ensureproduction areas for proper and adequate food and beverage handling andpresentation according to what is established by the Food & BeverageManager and the hotel management.
監(jiān)督收貨及庫存，確保生產(chǎn)區(qū)有適合、充足的食物和酒水使用，并根據(jù)餐飲經(jīng)理和酒店管理層要求作匯報(bào)。
2. To assist in checking and establishing thepurchasing specifications, to spot check quality, price and service ofpurveyors and market to ensure the operation gets the best quality andcompetitive prices from regular and reliable supply sources.??
幫助檢查并制定采購要求，現(xiàn)場檢查質(zhì)量、價(jià)格和供應(yīng)商及市場的服務(wù)，確保自長期合作、可信的供應(yīng)商處得到最佳質(zhì)量和最優(yōu)惠價(jià)格的物品投入運(yùn)營。
3. To spot check the receiving practices and ensurethat receiving meets specifications by physically checking daily food, beverageand supplies.
現(xiàn)場檢查收貨工作，親自檢查每日食物、酒水和供應(yīng)，確保所收物品符合要求。
4. To supervise the receiving procedures avoidingwaste and pilferage.
監(jiān)督收貨程序，避免浪費(fèi)和丟失。
5. To check for waste, pilferage, proper utilizationof food and beverage in production (kitchen) and bars and ensure the CostController recipes are followed.
檢查有無浪費(fèi)、失竊、廚房在制作過程是否恰當(dāng)使用餐飲材料，檢查酒吧，確保成本控制指南得以實(shí)施。
6. To report total food & beverage cost percentageon a daily basis, to make staff canteen food cost report, food cost andbeverage reports and beverage cost report, to take bar inventory, and controlspotentials.
每日匯報(bào)員工餐廳成本率，餐飲成本比例，編制食品成本和酒水成本報(bào)告，盤點(diǎn)酒吧，管控潛在消費(fèi)。
7. To prepare the monthly reports including the foodcost report, beverage cost report, slow moving items, resume of sold items inthe various restaurants, comparative per unit purchasing price of food andbeverage items, monthly store room condition, monthly food and beveragere-conciliation.
編制每月食物成本報(bào)告，酒水成本報(bào)告，滯積物品報(bào)告，各餐廳已售物品摘要，食物和酒水采購單價(jià)對比，每月倉庫情況，每月酒水調(diào)整。
8. To record, on daily basis, food and beveragemovements in costs books, to check for proper requisition and inter-kitchentransfers costing and extensions, to control daily officer checks andemployees’ staff canteen consumption.
在成本賬簿中每天記錄食物和酒水的流動，檢查正當(dāng)?shù)纳觐I(lǐng)和廚房內(nèi)部流動成本與金額，管理每日免費(fèi)工作餐和員工餐廳消費(fèi)。
9. Conduct spot check on portion and wastages.Conducts yield tests and buffet costing.
不定期檢查出品的分量及有無浪費(fèi)現(xiàn)象。進(jìn)行食品烹飪測試，及計(jì)算自助餐成本。
10. To be in charge of monthly closing by the deadlineand financial reports are produced by the deadline.??
負(fù)責(zé)在規(guī)定日期前完成上月度的結(jié)賬，并在規(guī)定日期前完成相關(guān)財(cái)務(wù)報(bào)告。
11. To ensure that all required reports as requested byrelevant parties are prepared and submitted by the deadline.
確保在規(guī)定日期之前完成并上交有關(guān)部門需要的所有報(bào)告。
12. To assist Chief Accountant with asset stocktakingmatters
協(xié)助總會計(jì)師處理資產(chǎn)盤點(diǎn)的相關(guān)事宜。
GL Senior Supervisor
總賬高級主管
1. To understand and master the operation knowledge ofaccounting and finance, and abide by the financial system.
理解并掌握會計(jì)和財(cái)務(wù)的操作知識，遵守執(zhí)行財(cái)務(wù)制度。
2. To be Familiar with accounting processing to ensurethat the accounts and tables are consistent.
熟悉會計(jì)核算處理，確保賬賬相符，賬表相符。
3. To be in charge of monthly closing by the deadlineand financial reports are produced by the deadline.??
負(fù)責(zé)在規(guī)定日期前完成上月度的結(jié)賬，并在規(guī)定日期前完成相關(guān)財(cái)務(wù)報(bào)告。
4. To ensure that all required reports as requested byrelevant parties are prepared and submitted by the deadline.
確保在規(guī)定日期之前完成有關(guān)部門需要的所有報(bào)告。
5. To assist in the preparation and submission ofstatements, and timely submit them according to the prescribed time.
協(xié)助報(bào)表的編制和報(bào)送工作，按規(guī)定時(shí)間及時(shí)報(bào)送。
6. To meet the requirements of internal and externalaudit, analyze the balance sheet and income statement, and prepare thenecessary supporting documents and analysis reports.
為確保符合內(nèi)部和外部審計(jì)的要求，對資產(chǎn)負(fù)債表和利潤表進(jìn)行分析，準(zhǔn)備必要的支持文件和分析報(bào)告。
7. To assist in handling other matters related to thework.
協(xié)助辦理與工作相關(guān)的其他事宜。
