· Supervise, co-ordinate and participate in all activities of Receiving & Store Supervisor in controlling food and beverage and general storeroom supplies used in the Hotel.
管理,分配和参与酒店的收货及仓库主管在控制食品,饮料和用品的工作。
· Responsible in safeguarding the company’s investment in food and beverage inventory and other storeroom inventories and provide the management with accurate and timely operational cost reports.
负责公司在食品,饮料库存和其他仓库管理的库存和为管理层提供正确的、及时的营业成本报告。
· Review, check and see that bidding procedures as specified are adhered to and the Hotel’s standard purchase specifications are followed on a continuing basis.
审核，检查和了解，指标程序是否一直遵守酒店的标准采购规格。
· Ensure that the control procedures affecting receiving, storing, issuing, costing and portion control are being followed.
确保收货，储存，发货和成本控制是按照制定的程序进行的。
· Attend and participate in dealing with current problems in Food and Beverage Department and other departmental meetings.
出席和参与解决在餐饮部和其他部门的会议上的问题。
· Co-ordinate with Food and Beverage Director and other departments involved in matters affecting cost reduction and control.
协助餐饮总监和其他部门进行有效的降低成本的工作。
· Report discrepancies and irregularities and recommends corrective action.
对成本差异及反常报告提供正确的建议。
· Co-ordinate with Food and Beverage Director on costing of banquets, events etc. and participate and in the formulation and enforcement of sound control procedures for banquet beverage and bar control practices.
协助餐饮总监按照程序计算宴会,特别活动等的实际使用情况。
· Supervise the daily inventory of perishables and the monthly inventory taking of food, beverage, supplies and quarterly inventory counting of operating equipment.
监督食品,饮料,耗用品每月库存的计算。
· Review and analyze all cost reports and check all end-of-the-month closing procedures.
评价和分析月底所有的成本报表。
· Responsible for the implementation and follow-up of estimated potential costs for food & beverage.
有责任参照潜在成本对餐饮部的执行情况进行考核。
· Supervise and perform butcher test regularly and establish portion cost factors and to determine the most advantageous of buying wholesales cuts of meat and fish.
管理和执行并有规律地对肉房的出肉率进行因数分析,确定批发肉类和鱼类的最优价。
· Compare regularly prices of menu items with all the other competitor hotels to determine reasonableness and competitiveness of existing menu prices.
定期对菜单的价格与本地竞争酒店进行比较已确定其合理性及竞争性。
· Establish and maintain par stock for all storeroom items including operating equipment.
建立和保持每项物品的基本库存包括营业设备。
· Review purchase requisitions for food, beverages, materials and supplies as to reasonableness of terms, prices, stock level, availability, etc.
按价格和库存量以及实用性等审核采购单上食品,饮料和耗用品的合理性。
· Supervise the Receiving & Store Supervisor in reviewing, posting and summarizing all related reports originated from receiving, storeroom and other F & B department’s section.
审核收货及仓库主管在检查,输入和汇总有关的原始的收货,库存和其他餐饮部门的有关报表。
· Supervise and assist Receiving & Store Supervisor in the inspection, receiving and storing practices and procedures of suppliers’ deliveries.
管理和协助收货及仓库主管在工作过程中的检查,收,发以及供应商交货的程序。
· Co-ordinate with Purchasing Department regarding undelivered items and deliveries not in accordance with specifications.
和采购部门讨论没有送到的货物和到货没有具体规格的。
· Conduct spot inspections of different kitchen, bars and department to prevent pilferage and overstocking and to check portion control functions.
在不同的厨房,酒吧和部门进行抽查,防止盗窃和库存过多。
· Maintain the standard recipe file on all menu items for Banquet and restaurants.
更新宴会和餐厅所有菜单品种标准的配方。
