1. 监控定购、采购、收货、储存和分发事务。2. 检查食物、饮料和一般物品的收货报告、分发和转送。3. 准备每日食物和饮料成本快报。4. 估计最大和最小库存量，确定有效库存量。执行现场检查。5. 整理员工签单，登录月末报表6. 协助餐饮部更新菜谱和核算菜谱成本。7. 处理厨房间食物和饮料的传送，并记录到食物和饮料快报电子数据表。8. 宴会特殊活动如特别促销、圣诞节等的成本。9. 例行审计饭店销售系统，确保正确定价和标明有矛盾的地方。10. 随机清点存货，决定各餐厅饮料的潜力。11. 每年或在需要时对生产存货进行盘点。12. 协助餐饮部设计菜单，包括成本核算、份额大小、菜谱、标准菜单、菜肴介绍，确保满足食物成本控制目标。13. 通过每季度的菜单系统管理，估价各餐厅菜单上每款菜的受欢迎程度。14. 职位描述的目的不是提供一份工作职责的详细清单。 它仅希望能为那些用于完善工作的应尽职责提供一个基本观点。 随时符合管理的要求， 希望能够在管理层的指导下， 以不断提高的顾客服务履行职责。1. Monitoring the ordering, purchasing, receiving, storing and issuing functions.2. Checking food, beverage and general receiving reports, issues and transfer.3. Prepare Daily Food and Beverage Flash Cost Reports.4. To evaluate maximum and minimum stocks and have effective stocks. To carry out spot checks.5. Officer Check Editing and month end journal entry.6. Assist with Recipe costing and updating for Food and Beverage.7. Process the inter kitchen and beverage transfers and record to the Flash Food and Beverage spreadsheet.8. Costing of special events for banqueting i.e. Special Promotions, Christmas functions etc.9. Carry out regular audits of hotel point of sale system to ensure correct pricing and to highlight areas of inconsistency.10. Conduct random stock take to determine beverage potentials for Outlets.11. Stocktake of Production Inventories on an annual basis or as required.12. Assist Food & Beverage department in menu planning by means of costing, portion sizes, recipes, standardized menu, item presentation to ensure food cost objectives are met.13. Assessing the popularity of each item on the menu of various Outlets by means of menu engineering on quarterly basis.14. It is not the intention of this Position description to provide an exhaustive list of job duties. It provides a focal point to the incumbent in the hope that they will develop the job further. From time to time and in line with managerial priorities, it is expected that the incumbent will work as and where directed by management and in line with improving customer service.