Responsibilities:
• Monitor all purchasing procedures relating to quotations, purchase orders and price comparison.
• Control all receiving procedures.
• Updates the approved Menu items & recipes in POS/System.
• Control all storing and issuing procedures are followed as Financial Policy.
• On daily basis, check the daily receiving reports for F & B and General supplies, comparing invoices or delivery slips with purchase orders or market list and all additions and extensions in the invoices and report.
• Monitor Market List Prices on Weekly basis, Highlight & report the variations to the Accounts.
• Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
• Performs, portion controls for high priced items as much as possible but at least 10 items per month.
• Prepare the Analysis for the Breakages & Wastages & take initiate to implement the control.
• Prepare Analysis Report for product consumption against the recipes for each menu items.
• Ensures that all transfers between outlets or to the main kitchen are prepared and accounted.
• Issues Daily Cost Control Flash Report (F&B Consumption, Cost KPI, Complementary Consumption, Wastages etc.)
• Prepares the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate.
• Values the inventories and checks all discrepancies, sending all needed information to Accounts for control purposes and comparison with the book values.
• Issues the monthly F&B Cost, F&B Reconciliation & Inventory Report with all pertaining calculations, comments, and analysis.
• Verify Inventory Turn Over Report Monthly Basis.
• Issues monthly list of non-or slow-moving items to the departments concerned and takes any needed action to prevent spoilage of such items.
• Maintains records of requisition and direct issues to be compared to inventories usages.
• Prepares Analytic Costing Scenarios for special & seasonal promotions.
• Plans for spot checks & to be documented and kept in files for future reference.

Requirements: