• 五险一金
• 节日礼物
• 带薪年假
• 管理规范
• 员工生日礼物
• 包吃包住
• 岗位晋升
• 技能培训
• 环境清幽

§ Calculates F&B costs，communicate with purchase and F&B
 核算餐饮成本，及时与部门沟通，提出合理建议
§ Conducts market survey，Conducts purchase price comparisons
定期和餐饮，采购外出进行市场调查，进行采购价格比较   
§ Ensure all process of food , beverage  and goods was control strictly.
严格控制各食品物品酒水从申购到最后收货入仓的流程及标准  
§ In charge of assets inventory, and report to FC.
负责酒店的资产管理，建立固定资产台账，并进行定期盘点，保证账实相符
§ 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。   
§ In charge of  Receiving and  Store 。
对仓库和收货工作严格管理，降低不合理的损耗。
§ 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。
§ 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。
§ Check and calculated all transfer order and  ENT,  Ensure cost or expense was calculated  in right way .
核对且核算各类调拨单，免费宴请单成本，确保成本费用分类正确。  
§ Checks unit costs. Calculates potential food & beverage costs 
核对单位成本，计算标准食品和酒水的成本。
§ 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。
§ Makes recommendations on cost reductions. Highlights slow-moving stock items
针对如何降低成本提出合理化建议,关注损耗慢的存货项目。
§ Periodically, review and confirm the procedures for receiving merchandise.
定期地对收货程序进行检查评估。                                                                                                    § Check and calculated all transfer order and  ENT,  Ensure cost or expense was calculated  in right way .
核对且核算各类调拨单，免费宴请单成本，确保成本费用分类正确。  
§ Checks unit costs. Calculates potential food & beverage costs 
核对单位成本，计算标准食品和酒水的成本。
§ 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。
§ Makes recommendations on cost reductions. Highlights slow-moving stock items
针对如何降低成本提出合理化建议,关注损耗慢的存货项目。
§ Periodically, review and confirm the procedures for receiving merchandise.
定期地对收货程序进行检查及评估。
§ 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。
§ 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。
§ 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。
§ Handle  and input voucher of assets  apply, transfer and breakage in time
及时做好固定资产的申购，报损，调拨工作，并及时入账

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