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 and 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 and banquet menus of all purchases and 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 and minimizes- wastages and pilferages 合理控制出品分量，将浪费和失窃情况降至最低 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 Processes invoices 处理发票 Checks invoices against goods ordered and received 核对货品定单及收货与发票是否一致 Checks unit costs 核对单位成本 Calculates potential food & beverage costs 计算标准食品和酒水的成本 Prepares recipe costs with Executive Chef 与行政总厨共同制定食谱成本 Produces monthly F&B costs by outlet 编制各餐厅每月餐饮成本报告 Supervises inventories 监管存货情况 Checks stores requisitions and receipts against stock records 检查出库申请和库房收货，以查证库房记录是否正确 Maintains par stock level and reviews regularly 保持标准库存量并定期审核 Conducts monthly stock checks of F&B 、stationery & general stores 每月进行食品、文具及总仓的库存盘点 Compiles reports 编制报表 Investigates and reports any irregularities or excessive costs 监督并汇报一切不正常或超标准成本 Prepares Monthly F&B Cost Control reports and analyses variances 准备每月餐饮成本控制报告并对差异进行分析 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