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Analyses F&B reports 分析餐飲報告 Calculates F&B costs 核算餐飲成本 Compares invoices, requisitions, sales & prepare reports showing cost vs. sales 對比發(fā)票、采購申請、銷售并編制成本與銷售報告 Conducts Checks 進行核查 Spot checks on purchasing, receiving, storing, issuing functions and bar inventories 抽查采購、收貨、庫存、發(fā)貨工作的執(zhí)行情況，及酒吧庫存量 Conducts monthly food & butcher tests to determine yields 每月對食品及粗加工進行測試來測定產出量 Work with the executive chef to prepare standard recipe cost detail 與行政總廚共同制定標準食譜成本細節(jié) Pre-cost all restaurant and banquet menus of all purchases and prepared items Develop information to pre-cost all food items purchased 計算所有餐廳及宴會菜單所需采購成本，建立所有食品采購成本的信息 Compares menus vs. food cost vs. sales price 比較菜單的食品成本與售價 Controls portion and minimizes- wastages and pilferages 合理控制出品分量，將浪費和失竊情況降至最低 Conducts market survey 進行市場調查 Checks quality of goods received 檢查已收貨物的質量 Security in storage of goods 確保物品的存儲安全 Processes invoices 處理發(fā)票 Checks invoices against goods ordered and received 核對貨品定單及收貨與發(fā)票是否一致 Checks unit costs 核對單位成本 Calculates potential food & beverage costs 計算標準食品和酒水的成本 Prepares recipe costs with Executive Chef 與行政總廚共同制定食譜成本 Produces monthly F&B costs by outlet 編制各餐廳每月餐飲成本報告 Supervises inventories 監(jiān)管存貨情況 Checks stores requisitions and receipts against stock records 檢查出庫申請和庫房收貨，以查證庫房記錄是否正確 Maintains par stock level and reviews regularly 保持標準庫存量并定期審核 Conducts monthly stock checks of F&B 、stationery & general stores 每月進行食品、文具及總倉的庫存盤點 Compiles reports 編制報表 Investigates and reports any irregularities or excessive costs 監(jiān)督并匯報一切不正常或超標準成本 Prepares Monthly F&B Cost Control reports and analyses variances 準備每月餐飲成本控制報告并對差異進行分析 Makes recommendations on cost reductions 針對如何降低成本提出合理化建議 Highlights slow-moving stock items 關注損耗慢的存貨項目 Conducts purchase price comparisons 進行采購價格比較 Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels 定期將食品及物品采購價格與其他酒店作比較 Supervises receiving 監(jiān)管收貨情況 Ensures Daily Receiving Records as prepared 確保根據(jù)要求完成每日收貨記錄