Responsibilities of the head of hotel catering purchasing department

Responsibilities of the head of hotel catering purchasing department

In study, work and life, the frequency of job responsibilities is gradually increasing. Job responsibilities refer to the specific work content, the responsibilities of workers, reaching the standards required by superiors and completing the tasks assigned by superiors. So what kind of job responsibilities are effective? The following is the job responsibilities of the head of the hotel catering purchasing department that I have compiled. Welcome to share.

Responsibilities of the head of the hotel catering purchasing department 1 1. Understand the material demand of various departments and the market supply of various materials, master the requirements of the finance department and the purchasing department for the control of various material procurement costs and funds, and be familiar with various material procurement plans.

2. All departments should purchase urgently needed materials with high quality, purchase as planned, carefully verify the purchasing plans of all departments, make purchasing plans according to the inventory situation of the warehouse, deal with finalized and commonly used materials in time according to the inventory regulations, communicate with the warehouse keeper frequently, prevent the backlog of materials, and make phased plans for the use of materials.

3. Purchased items should be cheap and preferred. For fresh and seasonal materials, if the department has not put forward a procurement plan, it should provide samples and materials in time for the management department's reference.

4. Strictly control the quality of purchased materials, and resolutely reject those that do not meet the quality requirements. According to the sales trends and market information, actively strive for the supply of orders, and ensure sufficient supply according to the principle of "best selling and slow selling".

5. Seriously implement the contract law, strictly review the contract payment and order business, and report to the manager or supervisor before implementation.

6, often go to the counter and warehouse to understand the sales of goods, in order to sell orders. Actively organize marketable sources of goods to prevent blind procurement. Try to avoid the backlog of goods and improve the capital turnover rate. Always keep in touch with the warehouse, understand the inventory situation, be "all-knowing" and "all-knowing" about the inventory goods, and arrange the daily work in a planned and step-by-step manner.

7. Work hard to learn business knowledge, improve business level, be warm and polite when receiving visiting business, and pay attention to maintaining the company's etiquette, interests and reputation when going out to purchase, without seeking personal gain.

8. Strictly abide by the financial system, abide by laws and regulations, do not ask for bribes, and conduct business activities on the basis of equality and mutual benefit. When purchasing materials, the documents (invoices) should go with the goods as far as possible and be submitted to the warehouse keeper for acceptance. Reimbursement procedures should be timely, and it is not allowed to delay payment at will.

9. Strictly abide by the employee code and various rules and regulations, and obey the division of labor arrangement of the purchasing supervisor.

Responsibilities of the supervisor of the hotel catering purchasing department 2 ● Preside over the overall work of the purchasing department, put forward the material purchasing plan, organize the implementation after the approval of the general manager, and ensure the completion of various purchasing tasks.

● Investigate and study the material demand and consumption of various departments, be familiar with the supply channels and market changes of various materials, and be aware of them. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal procurement of materials.

● Review the annual procurement plan submitted by each department, and plan and determine the procurement content as a whole. Reduce unnecessary expenses and ensure maximum material supply with effective funds.

● Be familiar with and master the names, models, specifications, unit prices, uses and places of origin of various materials required by the company. Check whether the purchased materials meet the quality requirements, and take the leadership responsibility for the company's material procurement and quality requirements.

● Supervise and participate in the business negotiation of bulk orders, and check the execution and implementation of contracts.

● Complete the procurement tasks of all kinds of materials as planned, and try to reduce expenses within the budget.

● Carefully supervise and check the purchasing process and price control of each buyer.

● At the regular meeting of department managers, regularly report the procurement implementation results.

● At the beginning of each month, list all the completed and unfinished procurement tasks of last month item by item, and submit them to the general manager and the manager of the finance department, so that the superior leaders can master the procurement projects of the whole company.

● Supervise purchasing personnel to abide by laws and regulations, stress credibility, do not ask for bribes, establish good relations with suppliers, and conduct business transactions on the principle of equality and mutual benefit.

● Be responsible for the ideological and business training of subordinates, and carry out education on professional ethics, foreign affairs discipline and legal concepts, so that all employees can adapt to the rapid development of market economy.

Responsibilities of the Head of Hotel Catering Purchasing Department 3 I. Food Purchasing:

1. The warehouse management department determines the monthly consumption of all kinds of normal inventory goods according to the needs of each business point, submits it to the general manager for approval, and then submits it to the purchasing department for planned procurement. In addition, the warehouse management department will determine the maximum and minimum inventory of various materials according to the needs of the food department.

2. In order to strengthen the planning of purchasing work and improve work efficiency, all kinds of goods are basically replenished regularly;

3. Rice, flour (including dry flour products), imported meals, alcohol, dry goods, etc. You can buy it once a month;

4. Sugar and drinks can be purchased once every 15 days;

5. You can buy oil, mixed goods and frozen goods once a week;

6. According to the ordering plan of the Food and Beverage Department, fresh and wet rice and flour products can be purchased in full every day.

Second, the food requisition:

1. For the normal replenishment plan of the warehouse management department, according to the monthly plan formulated by the department, fill in the purchase requisition after being approved by the general manager, and submit it to the purchasing department for approval ten days before purchasing;

2. Fresh products purchased daily shall be sent to the purchasing department by the chef before 8: 00 pm the day before purchasing (the warehouse management department may make an inventory appropriately in special circumstances or special varieties);

3. Unplanned emergency procurement application shall be filled in by the user department to the warehouse management department, and submitted to the purchasing department for timely processing after being signed and approved by the chef;

4. The purchasing instructions sent by non-purchasing personnel to suppliers are invalid;

Third, pricing:

1. The buyer must submit more than three quotations (RMB) to the general manager of the hotel for approval before purchasing the goods that belong to the normal inventory of the warehouse management department;

2. Dry goods, seafood, sugar, oil, noodles and their products. , pricing once a month, the method is the same as above;

Fourth, procurement:

1. The purchasing department purchases according to the purchase requisition of various varieties, specifications and quantities filled out by the warehouse manager;

2. After the food procurement personnel implement the procurement plan, they must inform the warehouse management department of the supplier, delivery time, variety, quantity, unit price, etc., so that the warehouse management department can accept it;

3. The acceptance procedure shall be handled in accordance with Warehouse Management Department and Management Rules, and the warehouse management department shall promptly notify the purchasing department for acceptance, so as to handle it in time and ensure the supply; V. Refund and exchange:

4. The personnel of the warehouse management department shall accept the incoming materials in strict accordance with the Rules for Acceptance of Warehouse Management, and refuse to receive the goods if there is any problem with the specifications, quantity and quality;

5. If it is necessary to return or exchange goods, the warehouse keeper should fill in the "Commodity Acceptance Form" and submit it to the purchasing department for return procedures. If there is a problem with fresh goods, it should be raised as soon as possible within the same day, and the kitchen department and warehouse management department will be responsible for the overdue;

6. After all materials are accepted and put into storage, the warehouse management department is responsible for dealing with quality, quantity and specifications.

Verb (abbreviation for verb) Signing of new material samples:

1. If the chef needs some new goods or raw materials, he must write down the name, specifications, quality requirements, start and end dates of use, submit them to the warehouse management department for approval, and then transfer them to the purchasing department;

2. After being approved by the chef, it shall be handled by the purchasing personnel;

Six, material procurement:

1. The user department puts forward the name, specification, model and quantity of the purchased goods according to the business needs, and explains whether the goods are for one-time use or planned for long-term use in the future;

2. Fill in the purchase requisition, sign it by the department manager, and submit it to the general manager of the purchasing department for approval;

3, pricing, return, replacement processing method is the same as food procurement.

;