MAJOR RESPONSIBILIES 責任概要 :
Be responsible for following established procedures in ordering, distributing and payment of items.
Formulates an approved vendors list encompassing all categories.
负责货品订购，分发和支付并确保符合流程。制定一个通过审核的涵盖所有类别的供货商名单。
SPECIFIC DUTIES 工作任務 :
Managing Work, Projects, Policies, and Standards for Purchasing Across Departments
对各部门采购的工作、项目、政策和标准进行管理
1. Generates and provides accurate and timely results in the form of reports, presentations, etc.
以报告的形式准确及时的提供结果。
2. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
负责编辑、编码、分类、计算、汇总、审计、检验信息或数据。
3. Assures sanitation compliance.
确保卫生情况符合规定。
4. Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.
全力协助行政总厨采购物品（例如：食品、酒水等）并确保所购物品的性价比。
5. Orders all food and beverage based on business needs.
按照实际需求订购所有食品和酒水。
6. Assists Executive Chef in maintaining/lower budgeted food/controllable costs.
协助行政总厨控制食品和其它可控物品的成本。
7. Delegates and enforces first in/first out inventory rotation for all storeroom products.
对库存物品执行“先进先出”的管理。
8. Maintains sanitation and safety standards as specified in the brand guidelines.
维持品牌指南中提及的物品卫生和安全标准。
9. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.
确保实施有效的措施来维持食品和酒水库的安全。
10. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
与库管员和厨房负责人一起对库存的消耗进行监管,将库存量降到最低点。
11. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
与厨房、餐厅的管理人员及供应商之间保持良好沟通，确保货物运送时间，迎合食品生产的需要。
12. Uses existing computer programs to perform daily and period end food and beverage costs.
使用现有的计算机系统对日常和期末的食品酒水的成本进行监控。
13. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.
根据食品的生产日期，保质周期，需求等将库存控制在适当水平。
14. Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
按时完成工作(如。,C-7s、菜单的成本, 办公室日常工作)。
15. Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.
根据餐饮和财务标准运营程序对库存进行周期性盘点。
16. Calculates figures for food and beverage inventory.
计算食品及酒水库存数量。
17. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.
就物品的价格和供应情况与餐饮总监和行政总厨进行有效沟通。
18. Ensures all LSOP's are adhered to by all associates.
确保所有员工遵守本地标准运营流程。
19. Receives and inspects all deliveries.
对所有货物进行验收。
20. Maintains an accurate controllable log and beverage perpetual.
建立精确的监管日志，确保酒水供应的持续性。
21. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.
确保发票管理的准确性,严格遵循会计核算程序。
Demonstrating and Applying Accounting Knowledge to Purchasing Operations
具备并应用财务知识进行采购操作
1. Demonstrates knowledge of job-relevant issues, products, systems, and processes.
具备对工作相关的问题、产品、系统和程序的知识。
2. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Very familiar with excel.
使用计算机和计算机系统(包括硬件和软件), 编写软件, 功能设置, 输入数据或处理信息。熟悉excel的操作。
3. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
运用相关信息和个人的判断来确定事件或程序是否符合法律、法规或标准。
4. Keeps up-to-date technically and applying new knowledge to your job.
在工作中使用最先进的技术和知识。
5. Demonstrates knowledge and proficiency of A.S.I. standards.
充分了解和运用A.S.I标准。
Supporting Purchasing Operations
采购支持操作
1. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
利用人际沟通技巧领导，影响，并鼓励他人；倡导健全的财务/业务决策；诚实/正直；以身作则。
2. Ensure disciplinary situations are addressed in timely fashion and with consistency.
确保对纪律问题及时处理的及时性和一致性。
3. Ensures performance reviews are completed on a timely basis for supervisors and non-management associates.
确保按时完成主管及员工的绩效评估。
Maintaining Finance and Accounting Goals
维持财务商业目标
1. Submits reports in a timely manner, ensuring delivery deadlines.
及时提交报告,确保交货的期限。
2. Ensures profits and losses are documented accurately.
确保盈利和亏损记录的准确性。
3. Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
完成和超越商业目标，包括绩效目标、预算目标、团队目标等。
4. Develops specific goals and plans to prioritize, organize, and accomplish your work.
开发具体目标并计划优先次序、组织并完成工作。
5. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
监控所有相应的税负，确保所付税率及时准确。
Additional Responsibilities
其它职责
1. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
通过电话、书面、电子邮件或当面传达的方式将信息提供给主管、同事和下属。
2. Analysis information and evaluating results to choose the best solution and solve problems.
通过分析信息和评估结果选择最佳的方案解决问题。
3. Interacts with kitchen staff, vendors and Executive Chef.
与厨房员工,供应商和行政总厨保持良好沟通关系。
4. Uses existing computer programs effectively to post invoices, update items and costs.
利用现有的计算机程序有效的发送采购单、更新商品和单价成本。
5. Attends and participates in all pertinent meetings (e.g., Daily Stand up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
参加并参与所有相关会议(如,每日例会,宴会活动订单、员工、预测、部门和内部的会议)。
6. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
就财务预算流程给其他部门提供指导和协助，并有效的控制和利用财务资源。
7. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
及时将相关信息通知管理层、同事和下属。
8. Rectifies the weaknesses stated on Hotel Controller Internal Control Review Checklist Section I Financial Reporting and related sections.
调整及纠正酒店运作中的弱点及漏点，做好内部审计工作，协助相关部门作出相应的调整和改正。
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