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崗位職責/職位描述

Duties and Responsibilities工作職責

·?????????AnalysesF&B reports.

分析餐飲報告。

·?????????CalculatesF&B costs.

核算餐飲成本。

·?????????Comparesinvoices, requisitions, sales & prepare reports showing cost vs sales.

對比發(fā)票、采購申請、銷售并編制成本與銷售報告。 ?

·?????????ConductsChecks.

進行核查。

·?????????Spotchecks on purchasing, receiving, storing, issuing functions and barinventories.

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。

·?????????Conductsmonthly food & butcher tests to determine yields.

每月對食品及粗加工進行測試來測定產出量。

·?????????Workwith the executive chef to prepare standard recipe cost detail.

與行政總廚共同制定標準食譜成本細節(jié)。

·?????????Pre-costall restaurant and banquet menus of all purchases and prepared items. Developinformation to pre-cost all food items purchased.

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。

·?????????Comparesmenus vs food cost vs sales price.

比較菜單的食品成本與售價。

·?????????Controlsportion 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。

·?????????Conductsmarket survey

進行市場調查。

·?????????Checksquality of goods received.

檢查已收貨物的質量。

·?????????Securityin storage of goods.??????

確保物品的存儲安全。??? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

·?????????Processesinvoices.

處理發(fā)票

·?????????Checksinvoices against goods ordered and received.

核對貨品定單及收貨與發(fā)票是否一致。?

·?????????Checksunit costs.?

核對單位成本。???????????????????????????????????????????????????

·?????????Calculatespotential food & beverage costs.

計算標準食品和酒水的成本。

·?????????Preparesrecipe costs with Executive Chef.

與行政總廚共同制定食譜成本。

·?????????Producesmonthly F&B costs by outlet.

編制各餐廳每月餐飲成本報告。

·?????????Supervisesinventories.

監(jiān)管存貨情況。

·?????????Checksstores 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。

·?????????Maintainspar stock level and reviews regularly.

保持標準庫存量并定期審核。

·?????????Conductsmonthly stock checks of F&B 、stationery & general stores.

每月進行食品、文具及總倉的庫存盤點。

·?????????Compilesreports.

編制報表。

·?????????Investigatesand reports any irregularities or excessive costs.

監(jiān)督并匯報一切不正常或超標準成本。

·?????????PreparesMonthly F&B Cost Control reports and analyses variances.

準備每月餐飲成本控制報告并對差異進行分析。

·?????????Makesrecommendations on cost reductions.

針對如何降低成本提出合理化建議。

·?????????Highlightsslow-moving stock items.

關注損耗慢的存貨項目。

·?????????Conductspurchase price comparisons.

進行采購價格比較。

·?????????Conductsperiodical purchase price comparisons of food & beverage items as well asoperating supplies with other hotels.

定期將食品及物品采購價格與其他酒店作比較。

·?????????Supervisesreceiving??

監(jiān)管收貨情況 。

·?????????EnsuresDaily Receiving Records as prepared.

確保根據(jù)要求完成每日收貨記錄。

·?????????Goodsand services received are in line with quantities, qualities and prices orderedand agreed.

確保驗收貨品和服務的價格、質量及數(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。

·?????????Performsother duties as designated.

完成其他所派給的任務。

·?????????Profitabilityand 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。

·?????????Comparativefood & beverage sales and costs summary among other hotels.

與其他酒店比較餐飲銷售及成本。

·?????????Complieswith internal control standard and Controller’s Checklist.

執(zhí)行內部標準控制制度和總監(jiān)檢查清單。

·?????????Ensuresall internal control measures are strictly adhered to at all times.

確保各項內部控制衡量措施的嚴格執(zhí)行。

·?????????Conductsrandom observation of banquet

隨意抽查宴會情況。

·?????????Observesthe operation of cash bars functions.

監(jiān)控現(xiàn)金酒水吧的運營情況。