- Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
- Work with F&B in menu costing, pricing, testing, planning.
- Perform physical count of beverage stocks at F&B outlets and beverage store.
- Ensure accurate month end inventory are recorded and reconciled with general ledger.
- Oversee Receiving to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
- Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
- Make suggestions for possible improvement in cost control procedures
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