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- Control and reconcile food and beverage costs by analysis
- Examines all food and beverage invoices, verifying quantities ordered and received against the Market list and purchase orders.
- Compares quoted prices to invoice prices
- Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit cost to match them with market quotation sheet.
- Maintains liquor store perpetual inventory.
- Works with the executive chef to co-ordinate tracking of high cost items in the food sector.
- Prepares Daily F&B ENT Cost and Officer Meals.
- Verifies F&B Discounts and Promotions
- Verifies F&B POS Void Reports
- Creates MC Articles
- Observes store and kitchen inventory procedures and take actions when necessary.
- Supervises and assists in taking physical inventories of kitchen
- Carry out spot checks in all the outlets to ensure that checks are open in POS (SAP) and printed or placed for all the seated guests.
- Carry out spot checks in bars to ensure that the physical stocks are tallying with the daily control sheets.
- Carry out spot check on direct purchases such as dairy, perishables etc:
- Carry out market surveys with help of executive chef and purchasing manager
- Check and take in to count all the inter-bar transfers and other cost related transfers.
- Investigate reasons for spoilages in all F&B Outlet and kitchen.
- Carry out butcher test to calculate the yield of high cost food items.
- Work closely with F&B Manager to develop menu pricing of food and beverage products.
- Participates with Menu Costing and Prepares POS (SAP) menu buttons
- Prepare beverage par stocks list along with the F&B Manager
- Prepare cost breakdowns for food and beverage.
- Carry out month end physical inventories in all outlets.
- Prepare inventory adjustments and variance reports.
- Prepare monthly food and beverage cost reconciliation report and other necessary report such as tobacco reconciliation, consumption analysis and government required report like liquor purchase report etc.
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