1.储存并分发食品、酒水及客房与公共区域(PA)的供应品。
2.维持充足库存,确保在两次送货间隔期间无货品缺货情况。
3.检查并接收收货部门送达的采购物品,安排在合适位置储存;定期核对系统库存数量与实际实物数量,通过内部管控及时发现差错。
4.按“先进先出(FIFO)”原则整理、储存所有物品;当常规物品库存接近设定的限额时,及时提交采购申请以补充库存。
5.定期接收并检查入库物品,确保其与采购申请单内容一致。
6.定期清洁并维护仓库卫生环境。
7.配合成本控制部门,完成每月库存盘点并确保数据一致。
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