Job Responsibilities of Hotel Catering Purchasing Department

In study, work and life, the frequency of job responsibilities is increasing gradually. Job responsibilities refer to the specific work content, 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 supervisor of the hotel catering purchasing department, which I have compiled. Welcome to share.

Responsibilities of the supervisor of the hotel's food and beverage purchasing department 1

1. Understand the material demand of each department and the market supply of various materials, master the requirements of the finance department and the purchasing department on the procurement cost and procurement funds, and be familiar with various material procurement plans.

2. All departments should purchase urgently needed goods with high quality, purchase as planned, carefully verify the purchase plans of each department, make a purchase plan according to the inventory situation of the warehouse, handle the finalized and commonly used materials in time according to the inventory regulations, communicate with the warehouse keeper frequently, prevent the backlog of materials, and do a good job in periodic planning of material use.

3. The purchased goods should be cheap and good quality, and the best candidates should be selected. For fresh and seasonal materials, if the department has not put forward the purchase plan, it should provide samples and information in time for the management department to refer to.

4. The quality of purchased materials should be strictly controlled, and those that do not meet the quality requirements should be resolutely rejected. According to the sales trends and market information, we should actively strive to order goods, and ensure sufficient goods according to the principle of "selling more goods, not slow sales".

5. Earnestly implement the Contract Law, strictly review the contract payment, and order business, which must be reported to the manager or supervisor level 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 purchase. Try to avoid overstocking goods and improve the capital turnover rate. Always keep in touch with the warehouse to understand the inventory situation, and "know everything" and "know everything" 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 courteous when receiving visiting business, and pay attention to safeguarding 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 the law and discipline, do not ask for or accept 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 controller for acceptance. The reimbursement procedures should be timely, and it is not allowed to delay the payment at will.

9. Strictly abide by the Staff Code and various rules and regulations, and obey the division 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, and organize its implementation after being approved by the general manager to ensure the completion of all procurement tasks.

● investigate and study the demand and consumption of materials in various departments, be familiar with the supply channels and market changes of various materials, and have a good idea of supply and demand. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal purchase of materials of the company.

● Review the annual procurement plans submitted by various ministries, and make overall plans and determine the procurement contents. Reduce unnecessary expenses, ensure the maximum material supply with effective funds.

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

● supervise and participate in the business negotiation of ordering large quantities of goods, and check the execution and implementation of the contract.

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

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

● At the department manager's regular meeting, regularly report the procurement implementation results.

● At the beginning of each month, all the completed and unfinished procurement tasks of last month will be itemized and reported 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 or accept bribes, establish good relations with suppliers, and conduct business dealings on the principle of equality and mutual benefit.

● Be responsible for the ideological and professional training of subordinates, and carry out the education of professional ethics, foreign affairs discipline and legal concept, so that all employees can adapt to the rapid development of market economy. Responsibilities of the supervisor of the hotel's catering purchasing department 3

1. Food purchasing:

1. The warehouse management department will determine the monthly usage of all kinds of goods in normal inventory according to the needs of each business point, submit them to the general manager for approval, then submit them to the purchasing department for planning and purchasing, and the warehouse management department will determine the maximum and minimum stocks of all kinds of materials according to the needs of the food department;

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

3. Rice, flour (including dry flour products), imported meals, alcohol and dry goods can be purchased once a month;

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

5. Oil, blended goods and frozen goods in boxes can be purchased once a week;

6. Fresh and wet rice and flour products can be purchased in full every day according to the ordering plan of the catering department;

2. Food requisition:

1. For the normal inventory replenishment plan of the warehouse management department, the requisition form must be filled out according to the monthly plan formulated by the department and approved by the general manager, and it should be submitted to the purchasing department for approval ten days in advance before purchasing;

2. Fresh and fresh products purchased daily shall be filled out by the chef before 8: 11 p.m. on the day before the purchase, and sent to the purchasing department for purchase (the warehouse management department can make appropriate inventory for special circumstances or special varieties);

3. Unplanned urgent purchase application must be filled in by the user department to the warehouse management department, signed and approved by the head chef, and submitted to the purchasing department for timely processing;

4. All purchasing instructions given to suppliers by non-purchasing personnel are invalid;

3. Pricing:

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

2, dry goods, seafood, sugar, oil, noodles and their products, etc., are priced once a month, as above;

4. Purchasing:

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

2. After implementing the purchase plan, the food purchaser must inform the warehouse management department of the supplier, the delivery time, the variety, the quantity, the unit price, etc., so that the warehouse management department can accept it;

3. The acceptance procedures shall be handled in accordance with the warehouse management department and management rules, and the warehouse management department shall promptly notify the purchasing department of the acceptance so as to handle it in time and ensure the supply; V. Return and exchange of goods:

4. The warehouse management personnel must strictly check and accept the incoming materials according to the warehouse management acceptance rules, and refuse to receive the goods if they find problems in specifications, quantity and quality;

5. If it is necessary to return or exchange goods, the warehouse keeper shall fill in the "Commodity Acceptance Report" and submit it to the purchasing department for return procedures. If problems are found with fresh goods, they should be raised as soon as possible within the same day, and the kitchen department and warehouse management department shall be responsible for the overdue period;

6. After all materials are accepted and warehousing procedures are completed, the warehouse management department is responsible for handling the quality, quantity, specifications and other problems;

V. Signing of new goods and materials samples:

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

2. After the chef approves it, it shall be handed over to the purchasing personnel for handling;

VI. Material procurement:

1. The user department shall propose the name, specification, model and quantity of the purchased goods according to the business needs, and explain whether the goods are used once or planned for long-term use in the future;

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

3. The methods of pricing, returning and exchanging goods are the same as those of food procurement. ;