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崗位職責/職位描述

·? ? ? ? ?To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.

確保酒店內的所有存貨均已入賬，并有適當的文件作為憑證。

·? ? ? ? ?To prepare and issue various cost reports as required by Management.

編制和發布管理層要求的各種成本報告。

·? ? ? ? ?To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel talents (talent meals).

計算所有菜譜、廚房間轉讓以及酒店雇員消耗的任何食品和酒水（人才餐費）的成本。

·? ? ? ? ?To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.

確定庫存量、標準庫存管理系統，并確保遵循相關部門的要求。

·? ? ? ? ?To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for.

?確保所有收到的貨物，送至酒店庫房以及從酒店庫房送出的所有貨物均妥為記錄和入賬。

·? ? ? ? ?To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.

利用POS 系統生成的銷售分析報告，每天、每月核對食品和酒水明細，確保所有差異均已作出解釋。

·? ? ? ? ?To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.

實物盤點所有庫存和月末存貨的數量，使最終余額與總賬月末余額核對一致。

·? ? ? ? ?To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc.

每天、每月報告食品和酒水的成本，報告重點詳細分析異常的差異，例如銷售成本比率趨勢、滯銷品、破損和損失等。