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分析餐饮报告。
• Calculates F&B costs.
核算餐饮成本。
• Compares invoices, requisitions, sales & prepare reports showing cost vs sales.
对比发票、采购申请、销售并编制成本与销售报告。
• Conducts Checks.
进行核查。
• Spot checks on purchasing, receiving, storing, issuing functions and bar inventories.
抽查采购、收货、库存、发货工作的执行情况,及酒吧库存量。
• Conducts monthly food & butcher tests to determine yields.
每月对食品及粗加工进行测试来测定产出量。
• Work with the executive chef to prepare standard recipe cost detail.
与行政总厨共同制定标准食谱成本细节。
• Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased.
计算所有餐厅及宴会菜单所需采购成本,建立所有食品采购成本的信息。
• Compares menus vs food cost vs sales price.
比较菜单的食品成本与售价。
• Controls portion and minimizes- wastages and pilferages.
合理控制出品分量,将浪费和失窃情况降至最低。
• Conducts market survey
进行市场调查。
• Checks quality of goods received.
检查已收货物的质量。
• Security in storage of goods.
确保物品的存储安全。
• Processes invoices.
处理发票
• Checks invoices against goods ordered and received.
核对货品定单及收货与发票是否一致。
• Checks unit costs.
核对单位成本。
• Calculates potential food & beverage costs.
计算标准食品和酒水的成本。
• Prepares recipe costs with Executive Chef.
与行政总厨共同制定食谱成本。
• Produces monthly F&B costs by outlet.
编制各餐厅每月餐饮成本报告。
• Supervises inventories.
监管存货情况。
• Checks stores requisitions and receipts against stock records.
检查出库申请和库房收货,以查证库房记录是否正确。
• Maintains par stock level and reviews regularly.
保持标准库存量并定期审核。
• Conducts monthly stock checks of F&B 、stationery & general stores.
• 每月进行食品、文具及总仓的库存盘点。
• Compiles reports.
编制报表。
• Investigates and reports any irregularities or excessive costs.
监督并汇报一切不正常或超标准成本。
• Prepares Monthly F&B Cost Control reports and analyses variances.
准备每月餐饮成本控制报告并对差异进行分析。
• Makes recommendations on cost reductions.
针对如何降低成本提出合理化建议。
• Highlights slow-moving stock items.
关注损耗慢的存货项目。
• Conducts purchase price comparisons.
进行采购价格比较。
• Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.
定期将食品及物品采购价格与其他酒店作比较。
• Supervises receiving
监管收货情况 。
• Ensures Daily Receiving Records as prepared.
确保根据要求完成每日收货记录。
• Goods and services received are in line with quantities, qualities and prices ordered and agreed.
确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求。
• Periodically, review and confirm the procedures for receiving merchandise.
定期地对收货程序进行检查及评估。
• Performs other duties as designated.
完成其他所派给的任务。
• Profitability and popularity analyses of menus and beverage lists.
分析餐单及酒水单的利润率及受欢迎程度。
• Comparative food & beverage sales and costs summary among other hotels.
与其他酒店比较餐饮销售及成本。
• Complies with internal control standard and Controller’s Checklist.
执行内部标准控制制度和总监检查清单。
• Ensures all internal control measures are strictly adhered to at all times.
确保各项内部控制衡量措施的严格执行。
• Conducts random observation of banquet
随意抽查宴会情况。
• Observes the operation of cash bars functions.
监控现金酒水吧的运营情况。
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
熟悉职业保健、安全职责相关政策和程序,以确保所有程序能得以安全地执行,并在职业保健和安全职责方针的指导下确保执行落到实处。
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
了解并坚持职业的、健康的、安全的立法、政策和程序。
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
熟悉财产安全、急救、消防和应急程序,并安全熟练的操作设备。
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
及时对危险的情形采取补救措施,并向主管汇报存在的潜在危险。
• Log security incidents and accidents in accordance with hotel requirements
按照酒店要求记录安全事故及突发事件。