BASIC FUNCTION基本職責
1.?Responsiblefor recording, reporting, controlling and accounting for volume and actual costof food, beverage and operating supplies and equipment purchased/used by thehotel.
有記錄、報告及控制的職責,負責計算酒店使用或購買的食品、飲料、經營用品及設備的數量和實際成本。
2.?Responsiblefor storing, issuing and accounting of food, beverages, general supplies andoperating equipment.
負責食品、飲料、總倉物品及營業設備的儲存、發放和記錄。
DUTIESAND RESPONSIBILITIES職責和義務
1.?Check allreceiving records for food, beverage, operating supplies and operatingequipment against purchase orders to verify quantity, prices and extensions.
收進的食品、飲料、經營用品、經營設備必須要有采購訂單,并要檢查其數量、單價和金額是否與訂單上一致。
2.?Verifythat all items received with or without invoices have been properly recorded inthe receiving clerks’ daily receiving summary.
檢查所有收到的物品,無論有無發票都要正確無誤地登記在收貨員每日收貨記錄匯總表上。
3.?Postquantities and prices of all items received and withdrawn from storeroom torequisition slips and perpetual inventory record daily.
每日將收到的和領料單上記錄的物品數量及單價進電腦,存貨使用永續盤存制。
4.?Spotcheck stocks in storeroom, compares actual with recorded inventory and informsHead Storekeeper and Cost Controller of inventory shortages.
對倉庫盤點后,與存貨實際記錄的數量進行對比,若有存貨短缺報告給倉庫主管及成本控制經理。
5. Verifysignatures and authorization on all requisition slips.?
檢查領料單上簽名及是否在授權范圍內。
6.?Summarizeall requisitions and issues slips of the different departments and sections asto proper accounting classifications i.e. food, beverage, general supplies,engineering supplies, operating?equipment, etc.
按照會計上的分類將所有不同部門或區域的領料單匯總,如分食品、飲料、總倉、工程用物品、經營設備等。
7.?Accountand verifies all kitchen transfers and inter-bar transfers for proper cost monitoringon a daily basis.
每日計算并審核廚房及酒吧內部調撥單,保證成本進行正確的分配。
8.?Accountthe food cost of officer’s checks based on previous month’s food costpercentage by outlet and department.
在上個月食品成本率基礎上按照營業點和部門計算行政用餐的食品成本。
9.?Preparedaily and monthly food and beverage cost report according to establishedprocedures.
根據已建立的程序制作每日和每月成本報表。
10.?Calculateand summarizes potential costs of food and beverage for management use.
計算和匯總潛在的食品飲料成本以滿足管理的需要。
11.?Preparereconciliation of food, beverage and storeroom supplies for the month.
每月編制食品、飲料及總倉物品的調節表。
12.?Checkand verify the count, measurement, weight and sorting of all incoming food,beverage, supplies and operating equipment.
對所收食品、飲料、用品及設備的數量、計量、重量及分類進行檢查和審核。
13.?Checkthe receiving records.
復查收貨時所作的收貨單。
14.?Ensurethat a complete file of Receiving Records are maintained.
確保收貨記錄的完整性。
15.?Ensurethat copies of Receiving Records are properly distributed.
確保收貨記錄的其他幾聯的被正確分發。
16.?Ensurethat goods received are immediately delivered to storerooms or requisitioningdepartments.
確保所收物品立刻進倉或發往申請部門。
17.?Performother duties as may be assigned.
履行可能交辦的其他任務。
18.?Have acomplete understanding of the hotel’s employee handbook and adhere to theregulations contained therein.
完全理解酒店員工手冊并遵守它們。
19.?Have acomplete understanding of the hotel’s policy relating to fire, safety andhealth.
完全理解酒店有關消防、安全、健康的政策。
20.?Carryout any other reasonable duties and responsibilities as assigned.
執行任何被安排的合理的職責和義務。
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