Duties and Responsibilities工作職責 ·???????? Translates operating forecasts into material requirements plans and thereby determines standard stock and re-order levels with Department Heads and Management 把運營預測轉換成為物資需求計劃，與各部門領導和管理層一起制定標準的存貨和續訂等級。 ·???????? Participates in negotiations for service contracts 參與服務合同的談判工作。 ·???????? Identifies and develops reliable sources of supply 確定并建立可靠的供應渠道。 ·???????? Identifies and organizes adequate storage for all perpetual inventory items and implements corporate policy, products and initiatives in order to maximize cost effectiveness 執行公司政策，為永續盤存物品確定并安排充足的存儲空間。確定產品和重要物品以便將成本控制到最低。 ·???????? Establishes adequate record keeping and issuance procedures 制定適用的登記制度和派發程序。 ·???????? Protects inventories from waste, spoilage and theft 防止存貨的浪費，損壞和被盜。 ·???????? Keeps abreast of the marketplace as to innovation and value 在創新和價格方面不落后于市場。 ·???????? Processes purchase requests from departments 處理部門的采購要求。 ·???????? Obtains competitive quotations and bids 獲取有競爭性的報價和投標。 ·???????? Ensure physical stock take is conducted as scheduled 確保按計劃執行實地盤存工作。 ·???????? Posts orders to inventory module and produces purchase order for receiver to match against goods received 將定單錄入存貨系統，并按收到的貨物為收貨方生成采購訂單。 ·???????? Place approved orders 執行已批準的訂單。 ·???????? Establishes standard purchasing specifications 編制標準的采購規范。 ·???????? Ensures products and resources are assigned to the appropriate department and billed accordingly 確保產品和資源配送到正確的部門，并以此為依據派發賬單。 ·???????? Supervises the hotels print shop to ensure timely and economical production of printed material 監督酒店的印刷品供應商，確保物美價廉且能夠按時交貨。 ·???????? Ensures that market surveys are completed in coordination with the Executive Chef, F&B Manager and Accountant 和酒店行政總廚，餐飲經理和會計一起確保完成市場調查報告。