What are the main responsibilities of the hotel logistics department?

Responsibilities of hotel logistics department:

1. Responsible for purchasing all the raw materials of the restaurant: required commodities (including vegetables, meat, fish, bean products, etc.). ) must be in place before 10:30 am; When the market commodity is out of stock or the price fluctuates greatly, it is necessary to inform the chef and financial manager in time so as to adjust the price of dishes or vegetables. ?

2. Be responsible for coordination and communication with all suppliers, and establish supplier files and report them to the Finance Department.

Third, ensure the quality and reasonable price of raw materials. ?

4. Responsible for market research, and report the market price trend and new variety information to the general manager every week. ?

Five, supervise and inspect the kitchen materials, according to the chef's procurement audit table for procurement. ?

Six, supervise and inspect the work of warehouse keeper and buyer. ?

Seven, check the inventory of raw materials every day, do a planned clearance and procurement, thrift, to prevent the waste of raw materials. ?

Eight, responsible for the storage, maintenance and use of logistics procurement vehicles. Without the permission of the logistics manager, no one may use logistics to purchase vehicles. ?

Nine, participate in quality supervision and inspection, put forward a reasonable cost control plan. Ten, complete other tasks assigned by the general manager.