Provide information and advice to management of food and beverage revenue and cost control. Ensure the effectiveness and efficiency of the control and operation of receiving, storing and issuing. Active and evaluate the food and beverage control system. Assist positively and constructively the F&B Department in pricing, testing and menu planning an achievement of profit sales.
對酒店餐飲部食品和酒水的成本費用管理提供合理化建議，確保對收貨部、倉庫和貨物分發(fā)管理，掌握酒店食品和酒水控制系統(tǒng)。對餐飲部食品和酒水銷售價格、菜式推廣和菜單計劃提出可贏利的合理方案。
Primary Responsibilities 主要職責
Responsibility and Means
職責和方法
· To evaluate standard recipe and determine its potential cost.
根據預算的標準來決定成本潛在價值。
· To advise the F&B Manager and Executive Chef of food and beverage costs.
建議餐飲部經理和行政主廚控制酒店的成本。
· To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.
檢查倉庫和收貨部確保其部門按照政策程序工作。
· To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.
定期對肉類及其出成率做測試，確保有效的控制肉類食品。
· To check and advise the food and beverage cost of the talent meal in the Talent Canteen and Restaurant.
對人才餐廳和餐廳的食品和酒水的成本要進行復查。
· To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
檢查購物清單、收貨記錄、成本報表確保系統(tǒng)工作正常。
· To supervise stock-tacking in stores, kitchens and bars.
管理倉庫、廚房和酒吧的存貨。
· To pre-cost all menus for the purpose of determining proper selling price.
為餐飲的特式菜單計算成本及建議定價。
· To assist in establishing par stock for all the bars and restaurants.
協(xié)助酒吧和餐廳建立庫存。
· To assist in costing and pricing of all new menu.
協(xié)助制定所有新菜單的成本價格。
· To conduct comparison on price’s fluctuation, report and follow up on explanation.
制定價格浮動表和報表并對此作出合理解釋。
· To perform periodic checks on balance of stock at store.
在倉庫中定期抽查倉庫盤點表。
· To make suggestions for possible improvement in cost control procedures.
對成本控制程序提出合理建議。
· To review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Gu
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