• Preparing budgeted cost and actual cost report for restaurant events -daily reports on outlets internal transfers, spoilage, and breakages - assisting and supervise end month stock take in stores, kitchen, bars, and all the - controls food & beverage in terms of wastage, pilferage, and efficiency

• Prepare daily food & beverage cost report - ensure dry goods and raw materials are checked regularly on expiry and freshness - Monitoring slow moving stock item held in storage and to highlight them on a timely basis - performing continuous audit on actual food costs against potential costs by standard recipe costing are updated - counting and auditing the inventories of all Hotel stores for pricing and quantity reasonableness

• Preparing monthly Food & Beverage cost reports including reconciliation summaries - obtain and verify daily breakdown of revenue, food & beverage discounts, house-use checks (OC) an entertainment of the previous day for computation of daily cos percentages, from the Income Auditor - verifying daily record staff meal, inter-kitchen transfers, spoilage, inter-bar transfer complimentary and allot proper credits to the respective.

• Assist Head Chef & F&B Manager regarding costing and pricing of all new menu and promotions - check store and receiving to ensure that all control policies and procedures are followed FIFO - first in first out.

• Conduct spot check on the receiving department to ensure that the scales are correct, and goods are checked for quality - preparing financial management reports, including variances analysis on KPIs (P&L) and cash flow - MTD (Month To Date) food & beverage cost report for Executive Chef and F&B Manager to review.

• Checking on stewarding department to control on tableware breakages - approving purchase orders before it goes to purchasing department to control on par level.

• Check and ensure that no material is issued out from the store without any requisition or approval from the respective department heads - monitor contracts with facility's vendors

• Developing product concepts and orientation with the Executive Chef