Cost Control

Controls the Food & Beverage Cost & assists in engineering the menu in terms of costing.

Prepare variance analysis for food & beverage and communicating / discussing with the Finance Manager and the Executive Chef

Update and maintain recipes into the systems.

Update selling prices in POS as per the instruction from authorized persons.

Check the daily Food & Beverage revenues report submitted and audit for accuracy of covers and average check.

Check and ensure all menu items’ have a recipe

Participate in stock takes at the restaurants.

Arrange surprise spot checks at the outlets.

Maintain a daily record of inventory purchased for every chart of account and ensure it is balance with account payable.

Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.

Post actual stock results in the system and print inventory valuation report.

Organize quarterly stock –take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amount.

Participate in monthly departmental stock take activities

Prepare monthly expenditure and monthly stocks balance reports