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1. Responsible for the food and beverage cost report of the hotel, and control the operating cost of food and beverage. 負責酒店食品、飲品成本報告，控制食品、飲品營業(yè)成本控制。 2. Inspected food raw material procurement channels, receiving procedures and raw material quality, mastered the price information of raw materials in the market. 檢查食品原材料采購供貨渠道、收貨程序以及原材料質量，掌握市場上原材料價格信息。 3. Communicated with kitchens, restaurants and bars to provide cost information and reduce costs. 與各廚房餐廳酒吧溝通，提供成本信息，降低成本。 4. Conducted regular market price survey and analysis with Purchasing department and food and Beverage Department to control purchase price more effectively. 定期與采購部、餐飲部共同對市場價格進行調查、分析，更有效地控制進價。 5. Responsible for preparing monthly food cost report. 負責編制每月食品成本報告。 6. Strict procedures and standards related to the purchase, acceptance, warehousing and discharging of various articles, food and drinks. 嚴格各種物品、食品、飲品的購入、驗收、入庫出庫等有關手續(xù)和標準。