- 職位性質：全職
- 工作地區：山西省忻州市
- 招聘人數：1人
- 學 歷：大專
- 工作經驗：1年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：熟練
- 語言要求：不限
- 國際聯號工作經歷：不限
- 薪資待遇：3千-3.6千
- 職位有效期：2026-03-07至2026-05-06
1.
To assist in implementing a system of control to
avoid excess cost by reducing waste and other losses without sacrificing
quality.
實施控制系統，在不降低質量前提下，減少浪費或丟失以控制成本。
2.
To assist in identifying challenges in the food and
beverage operations on a timely manner so that they can be resolved
immediately.
早日發現餐飲運作問題避免問題擴大化。
3.
To ensure that established policies and procedures
are implemented in the areas of purchasing, receiving, storage, issuing and
cost control.
確保采購、收貨、入倉及發貨嚴格遵守規章制度。
4.
To assist in playing a positive and creative role
in working with Food and Beverage Division and to constructively assist in
pricing, testing and menu planning, as well as the actual control of the cost.
積極主動協助餐飲部制定價格、試菜、菜單修改以及成本控制。
5.
To ensure the establishment of records on a daily
basis for both foods transferred to kitchens as well as perishable food
delivered directly to kitchens.
確保每日倉庫發貨及直接入廚單據記錄在案。
6.
To monitor slow moving stock items held in storage
and to highlight such on a timely basis; recommend methods and procedures to
improve control of waste and losses within the hotel and to investigate reasons
for spoilage and wastage.
嚴密監控慢出物品狀況，提出建議減少損失并調查原因。
7.
To perform a continuous audit of actual food costs
against potential costs by ensuring that standard recipe costing are updated;
count and audit the inventories of all hotel stores for pricing and quantity.
經常檢查潛在成本及實際成本以便修改標準食譜。清點核查倉庫價格及數量。
8.
To work continually with the Executive Chef in the
development of butcher yield tests, portion control and recipes.
經常與廚師長合作加強初加工、份量控制及食譜。
9.
To furnish management the daily recapitulation of
food and beverage issues, total value of storerooms inventory and sale analysis
in the food and beverage operation.
報告管理層每日餐飲銷售分析、倉庫存貨價值等。
10.
Inspect and recapitulation all inventory movements
and call attention to any abnormalities.
檢查存貨周轉發現異常情況。
11.
To establish and conduct inventory schedules of
store items.
安排倉庫盤點時間表。
12.
To prepare monthly food and beverage cost report
including reconciliation summaries if needed.
準備每月餐飲成本報表，包括調節表。
13.
To keep track of the daily issues and transfers
to/between food service areas, bars, functions and other departments
跟蹤倉庫發貨去向，注意內部調撥，宴會活動等。
14.
To establish a system of control over goods,
including goods returned to suppliers, equipment sent for repair.
確保物品，包括退回供應商之物品、送修設備、店外宴會設備離開酒店都有出門條。
15.
Pre-costing of all daily and function menu for the
purpose of determining the proper selling prices.
計算日常及宴會菜單成本以確定銷售價格。
16.
To make periodic spot checks to the bars to ensure
that established drink size and proper brands are used.
抽查酒吧是否執行標準售量及規定品牌。
17.
To ensure that goods received by Receiving and
Store associates are checked for weight, quality and price. To check that all
details on the invoices and delivery order match with the purchase
request/order and that goods are correctly received.
確保收貨員檢查重量、質量及價格。對照檢查收貨發票及送貨單與實際一致。
18.
To make periodic check of butcher shop areas to
determine if productions are being maintained according to specifications.
定期檢查初加工間確保按規定執行。
19.
To obtain from Income Auditor the Daily Summary of
food and beverage sales, discounts, house-use check and entertainment of the
previous day for computation of daily costs.
從日審處獲取前一日餐飲收入、折扣、職員單及宴請單以便核算成本。
20.
To keep a daily record of staff meal, inter-kitchen
transfers, complimentary etc. and allocate proper credits to respective areas.
記錄每日職員餐、內部調撥、宴請等，以分別分攤不同部門。
21.
To establish par stock level of all store
inventories with consideration for consumption, seasonal trends and purchasing
lead time; to work with Beverage Manager to establish a par stock for all bars
and banquet; to conduct periodic checks of all par stock level both at the
operating outlets and at the stores.
根據消耗量、淡旺季及采購時間為倉庫建立最低存貨量，與酒吧經理一起建立酒水及宴會最低庫存量。不定期檢查各處最低庫存量。
22.
To establish inventory counts of operating
equipment both at the hotel store and operating departments as per schedule
established by the Director of Finance; to assist in the preparation of
operating equipment inventory and loss report.
按財務總監部署，對營業點及倉庫設備盤點并制做盤虧盤贏報表。
23.
To monitor controls and losses of minibar items
issued to Housekeeping.
對客房部小冰箱控制以減少損失。
24.
To check the accuracy of banquet billing based on
event order received.
根據宴會預定單核查宴會帳單是否正確。
25.
To random check at least twice per month:
每月最少隨意抽查2次：
Contents of bar set-up after guest checkout.
客人退房后，小冰箱配置
-
Potential and actual sales of individual bar.
各酒吧潛在及實際銷售情況。
-
Accuracy of outlet recipes and portion being
served.
食品酒水的銷售份量
-
VIP amenities and their respective costing.
貴賓免費贈品的成本
-
Garbage cans and their contents.
垃圾筒裝存內容
-
Par stock in outlets and stores.
倉庫及營業點最低庫存量。
-
Physical inventory against perpetual inventory.
親自清點存貨。
-
Market prices of purchased items to ensure that
they are at the most competitive prices.
采購價格為最有競爭力
-
Actual buffet cost analysis
自助餐成本分析
-
Quality of food and beverage items being received
to ensure that they match the product specifications.
所收食品酒水符合要求
-
Butcher yield table against the standard pricing
table.
初加工符合價格標準
-
Inventory turnover
存貨周轉
-
Liquor issuing procedures and the use of outlet
label or rubber stamp.
酒水發貨程序及酒吧使用標簽或蓋章
-
Beverage pouring brand consumption
酒水份量
26.
To attend food and beverage meetings and any other
meetings required.
如有需要，參加餐飲部會議或其他會議。
27. To implement controls over purchasing
& Receiving。To supervise the proper handling of purchasing &
Receiving challenges.
對采購、收貨進行控制, 解決有關采購、收貨方面的問題.
28. Others
其他
-
To respond to the changes in department functions
as dictated by the industry, the company or the hotel.
適應行業,公司,或者酒店對于部門職責變動的要求
-
To provide courteous and professional service and
to maintain good working relationship with all hotel associates.
提供有禮的，專業的服務以及保持公司同事之間的友好關系
-
To have a complete understanding of the hotel
policies relating to fire, safety and hygiene.
充分了解酒店關于防火，安全以及衛生方面的相關政策
-
To carry out any other duties and responsibilities
as assigned.
執行分派的其他工作
