职位介绍 ：审核酒店管理人员的工作餐费帐单和宴请招待费帐单等是否按照酒店规定的程序操作，编制每日宴请报告。 计算所有的食谱成本和厨房之间的内部调拨成本，以及酒店员工的餐饮成本。 制定酒店的最高/最低库存水平，标准库存管理系统并确保各个部门严格遵守和执行酒店库存管理制度 确保进出酒店库房的所有物品都有详细的书面记录并入账 根据销售点系统生成的销售分析报告，完成每日/每月的食物和饮品销售/消耗情况对账表, 确保每项差异都得到解释 严格按照酒店程序，每月对库房物品和各营业点存货进行实物盘点，月末进行存货结算，核对最终实际结余与总帐账面月末余额是否相符 编制日常/月度餐饮成本报表，并对异常差异，销售成本比率的变化，滞销项目，丢失和破损情况等进行详细分析。 To verify that officer checks （duty meals）, F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report. To cost all recipes, inter-kitchen transfer as well as any food and beverage consumed by the hotel employee. To define min/max, par stock management system and ensure the strict compliance with by all parties concerned. To control that all goods received and delivered in/out hotel main stores are properly documented and counted for. To perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis report and ensure that all discrepancies are explained. To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balances reconciled with general ledger month-end balance. To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…