Job Description

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. Qualifications Proficiency in MS office and POS Able to work in a high-pressure environment Excellent interpersonal and communication skills, a team player.

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