Spot checks on purchasing, receiving, storing, issuing functions and bar inventories.抽查采購、收貨、庫存、發(fā)貨工作的執(zhí)行情況，及酒吧庫存量。
Conducts monthly food & butcher tests to determine yields.每月對食品及粗加工進行測試來測定產(chǎn)出量。
Work with the executive chef and beverage manager to prepare Food & Beverage standard recipe cost detail.與行政總廚和酒水部經(jīng)理共同制定標(biāo)準(zhǔn)食品成本和標(biāo)準(zhǔn)酒水成本。
Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased. And recalculate direct cost base on market quotation at least 6 months.?計算所有餐廳及宴會菜單所需采購成本，建立所有食品采購成本的信息。
Compares menus VS food cost VS sales price.比較菜單的食品成本與售價。
Controls portion and minimizes- wastages and pilferages.合理控制出品分量，將浪費和失竊情況降至最低。
Checks delivery goods from VENDOR against purchasing record and received.核對供應(yīng)商所送達的貨品與采購訂單是否一致。???????????
Produces monthly F&B costs report by outlet and analyses variances.編制各餐廳每月餐飲成本報告并對差異進行分析。
Checks stores requisitions and receipts against stock records.檢查出庫申請和庫房收貨，以查證庫房記錄是否正確。????????
Maintains par stock level and reviews regularly.保持標(biāo)準(zhǔn)庫存量并定期審核。
Conducts monthly stock checks of each store.安排每月庫存盤點。
Conducts quarterly OE stock checks of store and operation department.每季度對營運物品在庫房及各相關(guān)營運部門庫存數(shù)量進行盤點。
According to Capital Assets Management, up to date the Capital Assets checklist every month and conducts annual Capital Assets checks of each department. Afterward, take responsibility for annual Capital Assets report to hotel management.依據(jù)酒店資產(chǎn)管理制度每月更新酒店資產(chǎn)明細(xì)目錄并負(fù)責(zé)開展每年的固定資產(chǎn)盤點工作，有責(zé)任將每年固定資產(chǎn)盤點結(jié)果呈報酒店管理層。
Investigates and reports any irregularities or excessive costs.監(jiān)督并匯報一切不正常或超標(biāo)準(zhǔn)成本。
Makes recommendations on cost reductions.針對如何降低成本提出合理化建議。
Highlights slow-moving stock items and complete monthly slow moving item report to chief accountant and finance controller review.關(guān)注損耗慢的存貨項目并每月編制損耗慢存貨報表報送總會計師和財務(wù)總監(jiān)審閱。
Conducts purchase price comparisons.進行采購價格比較。
Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.定期將食品及物品采購價格與其他酒店作比較。
Supervises receiving.監(jiān)管收貨情況。
Ensures Daily Receiving Records as prepared.確保根據(jù)要求完成每日收貨記錄。
Goods and services received are in line with quantities, qualities and prices ordered and agreed.確保驗收貨品和服務(wù)的價格、質(zhì)量及數(shù)量符合已審批的采購申請單要求。
Periodically, review and confirm the procedures for receiving merchandise.定期地對收貨程序進行檢查及評估。
Performs other duties as designated.完成其他所派給的任務(wù)。
Profitability and popularity analyses of menus and beverage lists.分析餐單及酒水單的利潤率及受歡迎程度。
Comparative Restaurant, Bars & Events sales and costs summary among other hotels.與其他酒店比較餐飲銷售及成本。
Complies with internal control standard and Controller’s Checklist.執(zhí)行內(nèi)部標(biāo)準(zhǔn)控制制度和總監(jiān)檢查清單。
Ensures all internal control measures are strictly adhered to at all times.確保各項內(nèi)部控制衡量措施的嚴(yán)格執(zhí)行。
Observes the operation of cash bars functions.監(jiān)控現(xiàn)金酒水吧的運營情況。
