• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 人性化管理
• 美女多
• 管理规范

Duties andResponsibilities工作职责
·         AnalysesF&B reports.
分析餐饮报告。
·         CalculatesF&B costs.
核算餐饮成本。
·         Comparesinvoices, requisitions, sales & prepare reports showing cost vs sales.
对比发票、采购申请、销售并编制成本与销售报告。   
·         ConductsChecks.
进行核查。
·         Spotchecks on purchasing, receiving, storing, issuing functions and barinventories.
抽查采购、收货、库存、发货工作的执行情况，及酒吧库存量。
·         Conductsmonthly food & butcher tests to determine yields.
每月对食品及粗加工进行测试来测定产出量。
·         Workwith 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-costall restaurant and banquet menus of all purchases and prepared items. Developinformation 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。
·         Comparesmenus vs food cost vs sales price.
比较菜单的食品成本与售价。
·         Controlsportion and minimizes- wastages and pilferages.
合理控制出品分量，将浪费和失窃情况降至最低。
·         Conductsmarket survey
进行市场调查。
·         Checksquality of goods received.
检查已收货物的质量。
·         Securityin storage of goods.       
确保物品的存储安全。                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    
·         Processesinvoices.
处理发票
·         Checksinvoices against goods ordered and received.
核对货品定单及收货与发票是否一致。  
·         Checksunit costs.  
核对单位成本。                                                   
·         Calculatespotential food & beverage costs.
计算标准食品和酒水的成本。
·         Preparesrecipe costs with Executive Chef.
与行政总厨共同制定食谱成本。
·         Producesmonthly F&B costs by outlet.
编制各餐厅每月餐饮成本报告。
·         Supervisesinventories.
监管存货情况。
·         Checksstores 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。
·         Maintainspar stock level and reviews regularly.
保持标准库存量并定期审核。
·         Conductsmonthly stock checks of F&B 、stationery & general stores.
每月进行食品、文具及总仓的库存盘点。
·         Compilesreports.
编制报表。
·         Investigatesand reports any irregularities or excessive costs.
监督并汇报一切不正常或超标准成本。
·         PreparesMonthly 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。
·         Makesrecommendations on cost reductions.
针对如何降低成本提出合理化建议。
·         Highlightsslow-moving stock items.
关注损耗慢的存货项目。
·         Conductspurchase price comparisons.
进行采购价格比较。
·         Conductsperiodical purchase price comparisons of food & beverage items as well asoperating supplies with other hotels.
定期将食品及物品采购价格与其他酒店作比较。
·         Supervisesreceiving   
监管收货情况 。
·         EnsuresDaily Receiving Records as prepared.
确保根据要求完成每日收货记录。
·         Goodsand services received are in line with quantities, qualities and prices orderedand 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。
·         Periodically,review and confirm the procedures for receiving merchandise.
定期地对收货程序进行检查及评估。
·         Performsother duties as designated.
完成其他所派给的任务。
·         Profitabilityand 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。
·         Comparativefood & beverage sales and costs summary among other hotels.
与其他酒店比较餐饮销售及成本。
·         Complieswith internal control standard and Controller’s Checklist.
执行内部标准控制制度和总监检查清单。
·         Ensuresall 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。
·         Conductsrandom observation of banquet
随意抽查宴会情况。
·         Observesthe operation of cash bars functions.
监控现金酒水吧的运营情况。

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