1.执行采购计划： 负责酒店日常运营所需物资的采购，包含生鲜食材（蔬菜、肉类、海鲜）、干调粮油、客房一次性用品、布草 制服、工程维修配件及办公用品。 Implement the purchasing plan: responsible for purchasing the materials needed for the daily operation of the hotel, including fresh ingredients (vegetables, meat, seafood), dry-mixed grain and oil, disposable articles for rooms, linen uniforms, engineering maintenance accessories and office supplies 2.供应商管理： 负责本地及外地供应商的开发、评估与维护，建立供应商档案，定期进行市场调查，优化供应商结构。 Supplier management: responsible for the development, evaluation and maintenance of local and foreign suppliers, establishing supplier files, conducting regular market surveys and optimizing supplier structure. 3.成本控制： 严格执行“货比三家”原则，进行价格谈判，控制采购成本；跟踪市场价格波动（特别是食材类），及时调整采购定 价。 Cost control: strictly implement the principle of "shopping around", negotiate prices and control procurement costs; Track the market price fluctuation (especially the food category) and adjust the purchase pricing in time. 4.到货验收协同： 与厨房、仓库、使用部门协同验收，处理到货异常（如食材不新鲜、规格不符），确保入库物资合格。 Coordination of arrival acceptance: Cooperate with kitchen, warehouse and user departments to accept the arrival, deal with abnormal arrival (such as stale ingredients and inconsistent specifications), and ensure that the incoming materials are qualified. 5 系统与单据： 负责采购订单的下达、跟踪及采购系统录入，核对供应商账单，配合财务完成付款流程。 System and documents: responsible for issuing and tracking purchase orders, entering them into the purchasing system, checking suppliers' bills, and completing the payment process with finance