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1.To ensure effective analysis of food costs by commenting on variances between potential and actual food costs, analysing recipes, yields and portioning of orders and recommend accordingly.
通过对潜在和实在的食品成本,处方,收益和各种定单确保有效的食品成本分析.
2.To analyse food & beverage sales by comparing detailed food and beverage sales information ,computing daily cost percentage of Food & Beverage Department and preparing various analytical reports as required.
通过明细食品和酒水销售情况的比较来分析食品和酒水销售情况. 制作每日餐饮部成本报表,以及准备 各种相应的分析报表.
3.To contribute to food & beverage profits by providing information on food and beverage costing and participating in the pricing of menu items as required.
过提供相关食品和酒水成本信息为餐饮部创造利益并根据要求参于菜单的定价.
4.To contribute to inventory control by overseeing proper record-keeping of inventories on raw materials purchased, ensuring regular inventory-checking and assisting in the review and improvement of inventory control systems.
通过检查相应的原料采购库存记录来控制库存,确保规则的库存体系并加以改进提高.
5.To ensure overall efficiency of the section by providing supervision and reference to staff whenever required, and resolving effectively problems referred.
通过监督及有效的解决各种问题以确保高效率的管理.
6.To supervise and train all Costing, Receiving and Stores staff.
监督和培训所有成本计算,收货和仓储员工。
7.To conduct spot checks to ensure that the receiving, storing and issuing are accurate and in accordance with standards.
进行抽样调查,以保证收货,存储和分发的正确性并符合标准。
8.To prepare beverage potential report on a monthly basis.
按月准备酒水潜在报告。
9.To conduct regular surprise spot-checks in restaurants and bars to ensure that all guests are issued posted guest checks at the time of consumption.
对餐厅和酒吧进行常规的抽样调查,以保证所有顾客在消费时消费需求得到满足。
10.To ensure that all recipes have a calculated cost before being sold by the F&B outlets.
保证所有收到的物品在被餐饮部卖掉前有预算成本。
11.To monitor and control the staff canteen meal costs.
监督和控制员工餐厅餐饮成本。
12.To carry out all jobs and relevant duties assigned by Director, Finance and Business Support.
执行并完成财务总监指派的任务。
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