1. Responsible for the hotel food and beverage cost report, and control the food and beverage operating cost control.负责酒店食品、饮品成本报告，控制食品、饮品营业成本控制。2. Check the procurement and supply channels of food raw materials, receiving procedures and the quality of raw materials, and grasp the price information of raw materials in the market.检查食品原材料采购供货渠道、收货程序以及原材料质量，掌握市场上原材料价格信息。3. Supervise the preparation of catering cards to provide a basis for setting sales prices. Prepare a ten-day report on catering sales analysis, adjust catering prices, and provide information in a timely manner.督促编制配餐卡，为制定销售价格提供依据。编制餐饮销售分析旬报，调整餐饮价，及时提供信息。4. Communicate with various kitchens, restaurants and bars to provide cost information and reduce costs.与各厨房餐厅酒吧沟通，提供成本信息，降低成本。5. Regularly investigate and analyze the market price with the purchasing department and the catering department to control the purchase price more effectively.