Main Duties:
- Administration: To discharge the duties effectively and efficiently.
- Customer Service: Responsible for efficient liasoning with internal customers like Executive Chef, F & B Manager, Materials Manager and its team members, Bar Tender for effective controls.
- Maintain good relationship with suppliers.
- Financial:
- Ensure movement of goods within hotel is properly supported and documented.
- To ensure all stocks of the hotel is monitored and is controlled.
- To prepare and issue various cost reports for Management analysis.
- To ensure all stores are reconciled on regular intervals.
- Operational : To study, analyze and report on all variances pertaining to costs and inventory management.
- To verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC, Director of F & B and General Manager.
- Verify daily void checks report and prepare for approval of FC, Director of F & B and General Manager.
- Perform daily and monthly food and beverage sales reconciliation against POS Sales report and ensure all deviations are explained by concerned department head.
- Perform daily BEO Audit and highlight the deviations to Financial Controller and Director of Sales and Marketing.
- Coordinate closely with Chef for obtaining all Inter departmental transfers.
- To manage the hotel monthly inventory process in the strict respect of the hotel policies
- To supervise the daily receiving and storekeeping activities.
- To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
- To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments.
- To prepare and issue various cost reports.
- Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
- Monitor liquor Inventory on daily basis and conduct surprise audits.
- Ensure all cost is allocated appropriately.
- Responsible for asking wastage/shrinkage reports form various operational departments.
- Maintain all Excise Records as per local law requirement.
- To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
- Monitor Mini Bar stocks , consumption vs revenue.
- Conduct buffet costing on regular intervals.
- Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at later date.
Personnel:
- Closely work with Income Auditor ,F & B and Materials to ensure effective controls.
Other Duties: Be a part of Materials annual Market survey for effective cost controls by getting a fair price for contracts.
Occupational Health & Safety
Employee Responsibility
All employees to safeguard their health and safety and of others as well in the workplace.
Replacement and Temporary Mission:
Be ready and responsible for any job, which may be assigned by the Management.