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

· o evaluate standard recipe and determine its potential cost.
根据预算的标准来决定成本潜在价值。
· To advise the F&B Manager and Executive Chef of food and beverage costs.
建议餐饮部经理和行政主厨控制酒店的成本。
· To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.
检查仓库和收货部确保其部门按照政策程序工作。
· To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.
定期对肉类及其出成率做测试，确保有效的控制肉类食品。
· To check and advise the food and beverage cost of the talent meal in the Talent Canteen and Restaurant.
对人才餐厅和餐厅的食品和酒水的成本要进行复查。
· To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
检查购物清单、收货记录、成本报表确保系统工作正常。
· To supervise stock-tacking in stores, kitchens and bars.
管理仓库、厨房和酒吧的存货。
· To pre-cost all menus for the purpose of determining proper selling price.
为餐饮的特式菜单计算成本及建议定价。
· To assist in establishing par stock for all the bars and restaurants.
协助酒吧和餐厅建立库存。
· To assist in costing and pricing of all new menu.
协助制定所有新菜单的成本价格。
· To conduct comparison on price’s fluctuation, report and follow up on explanation.
制定价格浮动表和报表并对此作出合理解释。
· To perform periodic checks on balance of stock at store.
在仓库中定期抽查仓库盘点表。
· To make suggestions for possible improvement in cost control procedures.
对成本控制程序提出合理建议。
· To review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
定期根据餐饮出品报表复核餐饮销售是一致而正常的，并复核客人账单与菜单上的标价一致，同时还要检查是否未标价而存在厨房的食物。
· To prepare Daily and Monthly Costing’s Report and distribute Costing allocate Journal to General Ledger Supervisor.
每月准备成本报表及向总账主管递交成本转账凭证。
· Distribute the Slow-moving report to Director of Finance.
向财务总监上交Slow-moving 报表。
· Ensure the Operation Equipment shall be checked according to P&P regularity and distribute the analysis report to Director of Finance.
定期按照制度与程序对OE 物品的规定进行盘点并向财务总监上交分析报表。
· To attend F&B cost control meeting and Accounts meeting.
参加成本控制会议和财务会议。
· Auditing detailed food and beverage sales information.
审核餐饮销售明细表。
· Perform common duties as may be assigned by management.
履行由管理层指定的应尽职责。
· Perform other related duties & special projects as assigned by the supervisor
随时执行上级分配的其他相关任务或特殊项目
· To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report.
核实高职用餐和宴请账单符合酒店的政策和程序，每日提交报表。
· To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel talents (talent meals). 
计算所有的菜谱成本，内部厨房间调拨以及人才用餐成本。
· To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
结合使用部门实际经营需要，定义最低、最高库存量。
· To ensure All goods received and delivered in and out of the hotel stores are properly documented and accounted for.
确保所有进出酒店仓库物品均有书面记录。
· To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
制作每日及每月食品酒水调节表，与POS系统中产生的销售分析表核对，确保所有的差异都可被解释。
· 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.
月底对所有的库存进行实地盘点，结出月底库存金额，并与总账金额核对一致。
· 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, etc….
每日及每月报告餐饮成本，对于异常部分重点分析，比如成本率趋势，慢动项目，破损及丢失等等。
Talent & Culture Responsibilities 
人才与文化责任
· Ensure wherever possible that talents are provided with a work place free of discrimination, harassment and victimization.
确保提供给人才们一个没有歧视、骚扰和危险的工作环境。
· Treat complaints of harassment and discrimination promptly and confidentially.
处理骚扰、歧视的投诉并且保密。
· Treat customers and colleagues from all cultural groups with respect and sensitivity.
使用符合集团文化的行为并且尊重及灵活地对待每一位客人和同事。
· Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
识别和处理可能导致跨文化冲突或误解的问题。

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