· To ensure that all inventory movements within the hotel are accounted for and are properly
supported with appropriate documentation.
· To ensure the implementation of all cost control policies and procedures by all departments.
· To prepare and issue various cost reports as required by Management
· To verify that officer checks (duty meals), F&B entertainment checks are processed according
to the procedure and to prepare a daily entertainment report
· To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel
employees (staff meals).
· To define minimum and maximum stock levels, par stock management systems and to ensure
the compliance with the relevant departments.
· To ensure all goods received and delivered in and out of the hotel stores are properly
documented and accounted for.
· To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales
analysis reports and ensuring that all discrepancies are explained.
· 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…
