• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 人性化管理
• 国际连锁品牌
• 五星级酒店
• 每周双休

To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report.
核实高级职员用餐（商务用餐）、餐饮宴请账单均按程序予以处理，并编制每日宴请报告。
 
To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals).
计算所有菜谱、厨房间转让以及酒店雇员消耗的任何食品和酒水（员工餐费）的成本。
 
To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
确定最低和最高库存量、标准库存管理系统，并确保遵循相关部门的要求。
 
To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for.
确保所有收到的货物，送至酒店库房以及从酒店库房送出的所有货物均妥为记录和入账。
 
To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
利用POS 系统生成的销售分析报告，每天、每月核对食品和酒水明细，确保所有差异均已作出解释。
 
To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
实物盘点所有库存和月末存货的数量，使最终余额与总账月末余额核对一致。
 
To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, et.
每天、每月报告食品和酒水的成本，报告重点详细分析异常的差异，例如销售成本比率趋势、滞销品、破损和损失等等。
 

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