招聘Recieving Clerk 收货文员_重庆美利亚酒店招聘信息-最佳东方

1.  Monitoring the ordering, purchasing, receiving, storing and issuing functions.

    检查食物、饮料和一般物品的收货报告、分发和转送；

    监控定购、采购、收货、储存和分发事务；

2.  Checking food, beverage and general receiving reports, issues and transfer.

3.  Make sure goods received match to what was ordered.  All delivery notices/invoices must have a purchase order number on them.  Ensure that all incoming merchandise is undamaged, in quantities as indicated in the accompanying invoice/delivery
    docket and meets the Melia Chongqing policies for quality.

    确保收到的货物与订购的相一致。所有的送货单/发票上必须写有订货号码。确保所有进入货品是完好无损的，数量与附随的发票/送货单相一致并且符合重庆美利亚酒店质量标准。

4.  Check market list /food order/beverage order/purchase order for quality and quantity and price.  Ensure expiry dates are checked.  As a general rule nothing less than 6 months to expiry should accepted.

    清点/称量所有收到的货物，确保它们与订单一致。(对称过的货物，要将供应商计入的冰和其它无关系的物质的重量去除)

6.  Inspect all deliveries-in the case of food, quality level must meet standard set by chef.  For perishables, place the date on the package to indicate date received.

10. Post invoice/delivery notice to Receiving system after matching to the purchase order, and where possible charge the relevant outlet, or department.

    检查所有送到的货物- 以食物为例，质量水平必须达到厨师设定的标准。对易腐烂的物品，在包装上标明收到日期。

7.  Write up credit claims as necessary i.e.  for goods overcharged/short delivered.  Write up Good Received Report for goods received without documentation.

    在必要时填写货物核对申报表，如货物要价过高/送货不足。当收到的货物没有单据时，填写收货报单。

8.  Where there is a variance in price between the invoice and purchase order approval for the unfavorable variance must be obtained from the Director of Finance or designate.

    当发票价格和订单价格有差异时，必须有财务总监同意这些价格差异。

9.  Stamp and sign on all invoices or delivery order after receiving the items.

    收到货物后，在发票或送货单上签字盖章。

    对照每日食物订单/食物订单/饮料订单/采购订单，检查质量、数量和价格。确保检查到期时间。一般情况下不接收任何距到期日小于6个月的物品。

5. Count/weigh all goods received to ensure they match the order placed. (For weighed deliveries, exclude ice and other extraneous materials if supplier includes it in delivery).

    核对过订货单后将发票/送货通知送至收货系统和向有关餐厅部门收款的地方。

11. Let whoever does food ordering know what goods have not yet been received so no double ordering occurs.

    让任何下食物订货单的人知道什么货物还没有到，以防双重订货。

12. When checking contents of deliveries, check inside boxes if likelihood that box does not contain what is on outside of box.  E.g. wine/spirit orders.

    检查货物内容时，如果箱内可能没有装箱外所标明的货物，如酒类订货，请检查箱子内部。

13. Keep apple crates/boxes tidy on dock which are to be returned to suppliers, making sure correct credits are received where appropriate.

    要退还给供应商的各种包装物整齐地存放在验货站，确认货物已收到。

14. Make note of price increase/changes in size/specification of goods and pass onto Purchasing to be checked as quickly as possible.

    记录货物价格的上涨，尺寸/规格的变动，尽快交给采购部以便检查。

15. Fully conversant with all standards and procedures as attached.

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