• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 领导好
• 员工生日礼物
• 人性化管理
• 包吃包住

1. To supervise the receiving, storing, and ensure production areas for proper and adequate food and beverage handling and presentation according to what is established by the Food & Beverage Manager and the hotel management.
监督收货及库存，确保生产区有适合、充足的食物和酒水使用，并根据餐饮经理和酒店管理层要求作汇报。
2. To assist in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market to ensure the operation gets the best quality and competitive prices from regular and reliable supply sources.   
帮助检查并制定采购要求，现场检查质量、价格和供应商及市场的服务，确保自长期合作、可信的供应商处得到最佳质量和最优惠价格的物品投入运营。
3. To spot check the receiving practices and ensure that receiving meets specifications by physically checking daily food, beverage and supplies. 
现场检查收货工作，亲自检查每日食物、酒水和供应，确保所收物品符合要求。
4. To supervise the receiving procedures avoiding waste and pilferage.
监督收货程序，避免浪费和丢失。
5. To check for waste, pilferage, proper utilization of food and beverage in production (kitchen) and bars and ensure the Cost Controller recipes are followed.
检查有无浪费、失窃、厨房在制作过程是否恰当使用餐饮材料，检查酒吧，确保成本控制指南得以实施。
6. To report total food & beverage cost percentage on a daily basis, to make Homm-Mate canteen food cost report, food cost and beverage reports and beverage cost report, to take bar inventory, and controls potentials.
每日汇报伙伴餐厅成本率，餐饮成本比例，编制食品成本和酒水成本报告，盘点酒吧，管控潜在消费。
7. To prepare the monthly reports including the food cost report, beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room condition, monthly food and beverage re-conciliation.
编制每月食物成本报告，酒水成本报告，滞积物品报告，各餐厅已售物品摘要，食物和酒水采购单价对比，每月仓库情况，每月酒水调整。
8. To record, on daily basis, food and beverage movements in costs books, to check for proper requisition and inter-kitchen transfers costing and extensions, to control daily officer checks and Homm-Mates’ Homm-Mate canteen consumption.
在成本账簿中每天记录食物和酒水的流动，检查正当的申领和厨房内部流动成本与金额，管理每日免费工作餐和伙伴餐厅消费。
9. Conduct spot check on portion and wastages. Conducts yield tests and buffet costing.
不定期检查出品的分量及有无浪费现象。进行食品烹饪测试，及计算自助餐成本。
10. To assist Financial Controller with other job-related matters
协助财务总监办理与工作相关的其他事宜。

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