收货主管/成本主管

1)
To gain good product knowledge with regards to purchase specifications
and quality standards through receiving processes.
在收货过程中能够识别物品规格和质量从而判断物品好坏。
2)
To be fully acquainted with the receiving procedures, Marriott and
hotel’s standards and requirements.
熟知收货程序、并了解万豪酒店的标准及要求。
3)
To coordinate between suppliers and user departments for a mutual
beneficial delivery schedule. This schedule is subject to revision whenever
necessary.
协调供应商与部门之间的交货时间，并根据需要进行变化。
4)
To ensure that all items purchased, borrowed, on demonstration or
brought into the hotel in relation to operation should pass through Receiving
Department and be covered by a Receiving Record.
确保所有采购物品、借入物品、展示品或与运作相关的及进入酒店的物品都经过收货部门并被登记在收货记录上。
5)
To ensure that incoming merchandises are checked against standard
purchase specifications. To compare supplier’s invoices or delivery note to
purchase order or Daily Market List to ascertain that price, quantity and
quality are in order.
确保收到的采购物品符合采购标准。将供应商的发票和送货单与采购单和每日市场清单比较, 确保物品的价格、数量和质量符合订购标准。
6)
To receive meat, poultry and seafood items, chef must be informed upon
arrival.
在肉类、家禽和海鲜到货时，通知厨师长。
7)
To receive engineering spare parts or machinery, it should be checked
together with the engineering representative who countersign on the receiving
record.
当收到工程备件或机器时，应当与工程部代表一起核对并在收货报告上联署签名。
8)
To for short delivery, an outstanding order list is to be completed and
sent to Purchasing Department, with copy to department concerned.
对于送达物品的短缺，应当准备一份汇总表送交采购部，同时复印给相关部门。
9)
To communicate with vendors and respond to their enquiries in a timely
manner.
与供应商沟通并及时答复他们的询问。
10)
To implement control measures by insuring that only ordered goods is
delivered; partial deliveries are noted and acceptable; Hotel is not billed for
goods not delivered; goods is of acceptable quality; Hotel is not billed a
price higher than previously agreed upon.
严格按照制度程序执行。确保收到的都是有下订单的物品。加以说明的部分送货是可接受的，酒店不会对未送达、质量不合格或是价格高于协商价格的物品付款。
11)
To move accepted products to appropriate storerooms or user department
immediately to minimize loss from theft and deterioration of product quality.
将被接受的物品转移到适当的仓库或用户部门，以最大程度减少因盗窃或产品质量恶化所造成的损失。
12)
To receiving Records should be completed and accompanying the
merchandises delivered to department concerned for all receipts.
填完后的收货报告与物品一起传送到相关部门签收。
13)
To all receiving records and supporting documents should be properly
filed and routed to concerned departments.
所有收货报告与相关附件须妥善存档并送交相关部门。
14)
To review receiving procedures and traffic from time to time and to
ensure efficiency and elimination of bottle neck.
定期检查收货程序及流程，确保效率消除人为滞后。
15)
To ensure cleanliness of the receiving bay by building up a cleaning
schedule and procedures.
制定清理制度和程序以确保收货区域整洁。
2. Others
其他
1)
To respond to the changes in department functions as dictated by the
industry, the company or the hotel.
根据行业，公司或酒店的规定对部门职能作出相应的变化。
2)
To provide courteous and professional service and to maintain good
working relationships with all hotel associates.
提供有礼貌和专业的服务并与酒店所有员工保持良好的工作关系。
3)
To have a complete understanding of the hotel associate handbook and to
adhere to the regulations contained therein.
充分了解酒店人事手册内容和遵守其中的要求。
4)
To have a complete understanding of the hotel policies relating to
fire, safety and hygiene.
充分了解酒店关于防火，安全以及卫生方面的相关政策。
5)
To carry out any other duties and responsibilities as assigned.
执行分派的其他工作。
6)
To assist other departments’ job when hotel needed.
在需要时，协助其他部门工作。
7)
To every associate has the role to serve guests.
每一位员工都有服务客人的职责。
1)
To assist in implementing a system of control to avoid excess cost by
reducing waste and other losses without sacrificing quality.
实施控制系统，在不降低质量前提下，减少浪费或丢失以控制成本。
2)
To assist in identifying challenges in the food and beverage operations
on a timely manner so that they can be resolved immediately.
及时发现餐饮运作问题避免问题扩大化。
3)
To ensure that established policies and procedures are implemented in
the areas of purchasing, receiving, storage, issuing and cost control.
确保采购、收货、入仓及发货严格遵守规章制度。
4)
To assist in playing a positive and creative role in working with Food
and Beverage Division and to constructively assist in pricing, testing and menu
planning, as well as the actual control of the cost.
积极主动协助餐饮部制定价格、试菜、菜单修改以及成本控制。
5)
To ensure the establishment of records on a daily basis for both foods
transferred to kitchens as well as perishable food delivered directly to
kitchens.
确保每日仓库发货及直接入厨单据记录在案。
6)
To monitor slow moving stock items held in storage and to highlight
such on a timely basis; recommend methods and procedures to improve control of
waste and losses within the hotel and to investigate reasons for spoilage and
wastage.
严密监控慢出物品状况，提出建议减少损失并调查原因。
7)
To perform a continuous audit of actual food costs against potential
costs by ensuring that standard recipe costing are updated; count and audit the
inventories of all hotel stores for pricing and quantity.
经常检查潜在成本及实际成本以便修改标准食谱。清点核查仓库价格及数量。
8)
To work continually with the Executive Chef in the development of
butcher yield tests, portion control and recipes.
经常与厨师长合作加强初加工、份量控制及食谱。
9)
To furnish management the daily recapitulation of food and beverage
issues, total value of storerooms inventory and sale analysis in the food and
beverage operation.
报告管理层每日餐饮销售分析、仓库存货价值等。
10)
To inspect and recapitulation all inventory movements and call
attention to any abnormalities.
检查存货周转发现异常情况。
11)
To establish and conduct inventory schedules of store items.
安排仓库盘点时间表。
12)
To prepare monthly food and beverage cost report including
reconciliation summaries if needed.
准备每月餐饮成本报表，包括调节表。
13)
To keep track of the daily issues and transfers to/between food service
areas, bars, functions and other departments
跟踪仓库发货去向，注意内部调拨，宴会活动等。