Provide information and advice to management of food and beverage revenue and cost control. Ensure the effectiveness and efficiency of the control and operation of receiving, storing and issuing. Active and evaluate the food and beverage control system. Assist positively and constructively the F&B Department in pricing, testing and menu planning an achievement of profit sales.
对酒店餐饮部食品和酒水的成本费用管理提供合理化建议，确保对收货部、仓库和货物分发管理，掌握酒店食品和酒水控制系统。对餐饮部食品和酒水销售价格、菜式推广和菜单计划提出可赢利的合理方案。
Primary Responsibilities 主要职责
Responsibility and Means
职责和方法
· To evaluate standard recipe and determine its potential cost.
根据预算的标准来决定成本潜在价值。
· To advise the F&B Manager and Executive Chef of food and beverage costs.
建议餐饮部经理和行政主厨控制酒店的成本。
· To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.
检查仓库和收货部确保其部门按照政策程序工作。
· To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.
定期对肉类及其出成率做测试，确保有效的控制肉类食品。
· To check and advise the food and beverage cost of the talent meal in the Talent Canteen and Restaurant.
对人才餐厅和餐厅的食品和酒水的成本要进行复查。
· To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
检查购物清单、收货记录、成本报表确保系统工作正常。
· To supervise stock-tacking in stores, kitchens and bars.
管理仓库、厨房和酒吧的存货。
· To pre-cost all menus for the purpose of determining proper selling price.
为餐饮的特式菜单计算成本及建议定价。
· To assist in establishing par stock for all the bars and restaurants.
协助酒吧和餐厅建立库存。
· To assist in costing and pricing of all new menu.
协助制定所有新菜单的成本价格。
· To conduct comparison on price’s fluctuation, report and follow up on explanation.
制定价格浮动表和报表并对此作出合理解释。
· To perform periodic checks on balance of stock at store.
在仓库中定期抽查仓库盘点表。
· To make suggestions for possible improvement in cost control procedures.
对成本控制程序提出合理建议。
· To review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Gu
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