GENERAL

Manage all aspects of Material Control function within the hotel and provide training when required.

Established a strict, written methodology for all food and beverage outlet staff that should be strictly followed.

Assist the food and beverage outlet with control documents to use in controlling their daily transactions.

Produce detailed menu analysis based on recipe costing for staff feeding.

Produce detailed price comparison analysis based on suppliers’ price quotes for all food type grouping in order to select supplier with the best price.

WEEKLY PERFORMANCE REPORTING.

Develop a weekly performance report (also called a daily beverage control flash) for Food and Beverage Manager and team. It include: beverage sales; cost of beverage sales; OPENING STOCK (QTY); Requisition /Transfer (plus/minus) (QTY); ACTUAL CLOSING STOCK (QTY); difference

CONTROL PROCEDURES.

Introduce and monitor par stock levels in all stores. Perform continual check and balance duties on stores and maintain

correct set up of products for purchase. Liaise with the staff in charge of procurement on any supply or pricing

issues. Test count items in all the storerooms. Perform daily count of stock in all inventory environment.

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CONTROL AND RECONCILIATION OF FOOD AND BEVERAGE COSTS: BY ANALYSIS

Examine all food and beverage store requisition, verifying quantities requested and received against the Par stock sheet.

Examine all kitchen captain order, verifying quantities served and ordred against RVC Menu items sales report on Autosequences and Reports.

Ensure that all items requisitioned are properly accounted for by observing the requisitioning process.

Maintain costs percentages on a daily basis for beverage and prepares a daily report.

Work with the Executive Chef to co-ordinate tracking food cost against budgeted cost.

Reconcile all beverage items variances between POTENTIAL CLOSING STOCK (QTY) and ACTUAL CLOSING STOCK (QTY) on a daily basis.

Observes storeroom and kitchen inventory procedures and takes action when necessary.

Carry out, supervise and assist in taking physical inventories of all food and beverage on monthly basis.

Performs closing duties relevant to the accounting of the food and beverage department.

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