Responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the F&B controlling and pricing aspects
Effectively manage all stores, ensuring inventory supplies are sufficient to meet the Hotels operational requirements and that all transactions are accurately recorded on a timely basis
To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc.
Prepare Cost Controller's Report
Perform other reasonable duties assigned by the management