Main Duties 主要職責(zé)
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1.To assist in implementing a system of control to avoid excess cost by reducing waste and other losses without sacrificing quality.
實(shí)施控制系統(tǒng)，在不降低質(zhì)量前提下，減少浪費(fèi)或丟失以控制成本。
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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(fā)現(xiàn)餐飲運(yùn)作問題避免問題擴(kuò)大化。
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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(fā)貨嚴(yán)格遵守規(guī)章制度。
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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(xié)助餐飲部制定價格、試菜、菜單修改以及成本控制。
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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(fā)貨及直接入廚單據(jù)記錄在案。
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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(yán)密監(jiān)控慢出物品狀況，提出建議減少損失并調(diào)查原因。
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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(jīng)常檢查潛在成本及實(shí)際成本以便修改標(biāo)準(zhǔn)食譜。清點(diǎn)核查倉庫價格及數(shù)量。
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8.To work continually with the Executive Chef in the development of butcher yield tests, portion control and recipes.
經(jīng)常與廚師長合作加強(qiáng)初加工、份量控制及食譜。
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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。
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10.Inspect and recapitulation all inventory movements and call attention to any abnormalities.
檢查存貨周轉(zhuǎn)發(fā)現(xiàn)異常情況。
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11.To establish and conduct inventory schedules of store items.
安排倉庫盤點(diǎn)時間表。
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12.To prepare monthly food and beverage cost report including reconciliation summaries if needed.
準(zhǔn)備每月餐飲成本報表，包括調(diào)節(jié)表。
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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(fā)貨去向，注意內(nèi)部調(diào)撥，宴會活動等。
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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(yīng)商之物品、送修設(shè)備、店外宴會設(shè)備離開酒店都有出門條。
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15.Pre-costing of all daily and function menu for the purpose of determining the proper selling prices.
計(jì)算日常及宴會菜單成本以確定銷售價格。
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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(zhí)行標(biāo)準(zhǔn)售量及規(guī)定品牌。
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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(zhì)量及價格。對照檢查收貨發(fā)票及送貨單與實(shí)際一致。
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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(guī)定執(zhí)行。
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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。
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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(nèi)部調(diào)撥、宴請等，以分別分?jǐn)偛煌块T。????????????
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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(jù)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(jīng)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。
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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(cái)務(wù)總監(jiān)部署，對營業(yè)點(diǎn)及倉庫設(shè)備盤點(diǎn)并制做盤虧盤贏報表。
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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。
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24.To check the accuracy of banquet billing based on event order received.
根據(jù)宴會預(yù)定單核查宴會帳單是否正確。
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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。
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27.To implement controls over purchasing & Receiving。To supervise the proper handling of purchasing & Receiving challenges.
對采購、收貨進(jìn)行控制, 解決有關(guān)采購、收貨方面的問題.
