Cost Control 成本控制

1.Review the daily receiving report for all materials.
查看酒店所有物资的每日收货报告。
2.Review the daily store requisition for all materials.
查看酒店所有物资的每日领料单。
3.Verify the purchase department is performing their duties according to hotel procedures.
查证并确保采购部门是否依据酒店规章履行其职责。
4.Compute daily requisition and material transferred between the kitchen, Restaurant and bars, and then computes the food and beverage cost for kitchen, restaurant and bar, separately. Also prepare the Daily /Weekly Food & Beverage Cost Report.
核算厨房、餐厅及酒吧的每日库存需求及在三个部门间流动的物资状况，并分别核算三个部门食品及酒水花销及准备每日/每周餐饮花销报告。
5.Supervise the monthly physical inventory taking for the food, beverage, and general supplies and engineering materials and compute the inventory amounts for the physical inventory list.
监督食品、酒水及一般性物品和工程材料的月度实际库存并为月度库存清单核算库存金额。