Analyses F&B reports分析餐饮报告。Calculates F&B costs核算餐饮成本。Compares invoices, requisitions, sales & prepare reports showing cost vs sales.对比发票、采购申请、销售并编制成本与销售报告。 Conducts Checks.进行核查。Spot checks on purchasing, receiving, storing, issuing functions bar inventories.抽查采购、收货、库存、发货工作的执行情况，及酒吧库存量。Conducts monthly food & butcher tests to determine yields.每月对食品及粗加工进行测试来测定产出量。Work with the executive chef to prepare standard recipe cost detail.与行政总厨共同制定标准食谱成本细节。Pre-cost all restaurant banquet menus of all purchases prepared items. Develop information to pre-cost all food items purchased.计算所有餐厅及宴会菜单所需采购成本，建立所有食品采购成本的信息。Compares menus vs food cost vs sales price.比较菜单的食品成本与售价。Controls portion minimizes- wastages pilferages.合理控制出品分量，将浪费和失窃情况降至*低。 Conducts market survey进行市场调查。Checks quality of goods received.检查已收货物的质量。Security in storage of goods. 确保物品的存储安全。 Makes recommendations on cost reductions.针对如何降低成本提出合理化建议。Highlights slow-moving stock items.关注损耗慢的存货项目。Conducts purchase price comparisons.进行采购价格比较。Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.定期将食品及物品采购价格与其他酒店作比较。Supervises receiving 监管收货情况 。Ensures Daily Receiving Records as prepared.确保根据要求完成每日收货记录。Goods services received are in line with quantities, qualities pricesdered agreed.确保验收货品和服务的价格、质量及数量符合已审批的采购申请单要求。Periodically, review confirm the procedures freceiving merchandise.定期地对收货程序进行检查及评估。
