BASIC FUNCTION基本職責(zé)
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(bào)告及控制的職責(zé),負(fù)責(zé)計(jì)算酒店使用或購(gòu)買的食品、飲料、經(jīng)營(yíng)用品及設(shè)備的數(shù)量和實(shí)際成本。
2.?Responsiblefor storing, issuing and accounting of food, beverages, general supplies andoperating equipment.
負(fù)責(zé)食品、飲料、總倉(cāng)物品及營(yíng)業(yè)設(shè)備的儲(chǔ)存、發(fā)放和記錄。
DUTIESAND RESPONSIBILITIES職責(zé)和義務(wù)
1.?Check allreceiving records for food, beverage, operating supplies and operatingequipment against purchase orders to verify quantity, prices and extensions.
收進(jìn)的食品、飲料、經(jīng)營(yíng)用品、經(jīng)營(yíng)設(shè)備必須要有采購(gòu)訂單,并要檢查其數(shù)量、單價(jià)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(wú)論有無(wú)發(fā)票都要正確無(wú)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3.?Postquantities and prices of all items received and withdrawn from storeroom torequisition slips and perpetual inventory record daily.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(lǐng)料單上記錄的物品數(shù)量及單價(jià)進(jìn)電腦,存貨使用永續(xù)盤(pán)存制。
4.?Spotcheck stocks in storeroom, compares actual with recorded inventory and informsHead Storekeeper and Cost Controller of inventory shortages.
對(duì)倉(cāng)庫(kù)盤(pán)點(diǎn)后,與存貨實(shí)際記錄的數(shù)量進(jìn)行對(duì)比,若有存貨短缺報(bào)告給倉(cāng)庫(kù)主管及成本控制經(jīng)理。
5. Verifysignatures and authorization on all requisition slips.?
檢查領(lǐng)料單上簽名及是否在授權(quán)范圍內(nèi)。
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(huì)計(jì)上的分類將所有不同部門(mén)或區(qū)域的領(lǐng)料單匯總,如分食品、飲料、總倉(cāng)、工程用物品、經(jīng)營(yíng)設(shè)備等。
7.?Accountand verifies all kitchen transfers and inter-bar transfers for proper cost monitoringon a daily basis.
每日計(jì)算并審核廚房及酒吧內(nèi)部調(diào)撥單,保證成本進(jìn)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(gè)月食品成本率基礎(chǔ)上按照營(yíng)業(yè)點(diǎn)和部門(mén)計(jì)算行政用餐的食品成本。
9.?Preparedaily and monthly food and beverage cost report according to establishedprocedures.
根據(jù)已建立的程序制作每日和每月成本報(bào)表。
10.?Calculateand summarizes potential costs of food and beverage for management use.
計(jì)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(cāng)物品的調(diào)節(jié)表。
12.?Checkand verify the count, measurement, weight and sorting of all incoming food,beverage, supplies and operating equipment.
對(duì)所收食品、飲料、用品及設(shè)備的數(shù)量、計(jì)量、重量及分類進(jìn)行檢查和審核。
13.?Checkthe receiving records.
復(fù)查收貨時(shí)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(lián)的被正確分發(fā)。
16.?Ensurethat goods received are immediately delivered to storerooms or requisitioningdepartments.
確保所收物品立刻進(jìn)倉(cāng)或發(fā)往申請(qǐng)部門(mén)。
17.?Performother duties as may be assigned.
履行可能交辦的其他任務(wù)。
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(cè)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(guān)消防、安全、健康的政策。
20.?Carryout any other reasonable duties and responsibilities as assigned.
執(zhí)行任何被安排的合理的職責(zé)和義務(wù)。
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