1-Oversee inventory and supply chain management according to company guidelines, Perform critical inventory tasks to ensure the correct amount of items are in stock, Maintain updated and accurate records of inventory, including transfers and cycle counts.
2-Review documentation and monitor product codes to search for discrepancies; troubleshoot quantity discrepancies between stock and records, Develop and implement improvements to existing operational procedures in order to maximize efficiency and cut operations costs.
3-Respond to sales inquiries and purchase orders; collect and analyze data to determine appropriate order quantities; process orders for shipment, Review operations schedules and production. requirements to ensure timely order fulfillment
4-Track rates of accuracy, purchase, and return as well as defective items to inform quality control decisions, Prepare, generate, and file financial inventory reports; review reports monthly with management, Nurture positive relationships with suppliers and provide customer service as needed

1-Monitors the performance of all departments, particularly food and beverage through the efficient maintenance of control procedures established by management, Liaises with purchasing team as well as chefs to ensure accurate costing for food and beverage, Ensures accurate preparation of all paperwork associated with the movement of all food and beverage stocks to outlets.
2-Monitors food and beverage performance through analysis of daily food covers, sales and cost report, Undertakes stock takes and produces food and beverage stock summaries, Controls food and beverage budget expense lines.
3-Takes a proactive approach to activity concerned by Cost Control, anticipating potential opportunities, Develops service enhancements and monitor change in a financial environment, Keeps abreast of newest trends and innovations in the hospitality industry.
4-Prepare F&B reports as requested by management.

 Preparation and Monitoring of Group Food Cost Report on Daily Basis
 Reviewing, Analyzing and Updating of Recipes and Menu Costing of all Restaurants
 Preparation of Standard Cost versus Actual Cost Comparison at end of month and Releasing Report thereon
 Supervise and Monitoring of Receiving Department and Food and Beverage Stores
 Conduct Butcher Test & Yield Test Analysis Meat, Sea food and Vegetable items
 Preparation of Monthly Restaurant Wise Profit and Loss A/c Report together with Food Cost Reasoning
 Conduct Monthly and Surprise Market Survey with Respect to Ensure Quality and Price
 Conduct various Surprise Checking Reports like, Cost Critical Sale Analysis, Inventory Checking, Portion Analysis, and Kitchen Order Ticket to Control Cost Leakage/Pilferage
 Coordinate and Discuss with Group Executive Chef on Daily basis Related to all Costing Matters
 Preparation of Monthly Price and quantity variance Reports and Discuss with all Concerns
 Review and Prepare Restaurant Buffet Costing on Monthly basis
 Preparation of Quarterly Menu Engineering and Yearly Budget Working Reports
 Preparation of Monthly Slow Moving Item Report and Discuss with Group Executive Chef under the Guidance of Group Finance Head.
 Closing of Month end JV and Adjustment of entertainment, officers and employees meal credit cost Adjustment
 Coordinate with Purchase Department Signing on all Food and Beverages Purchase Orders and Monthly Preparation of Price Variance Report

 Prepare daily flash report of Revenue.
 Preparation of Journal Vouchers and posting them in ledgers.
 Receive and verify invoices and requisitions for goods and services.
 Verify that transactions comply with financial policies and procedures.
 Prepare batches of invoices for data entry.
 Data enter invoices for payment.
 Maintain listing of accounts payable.
 Dealing with all Receivable & Payable procedures.
 Cash Counting & deposit to bank on Daily Base.
 Preparation of monthly management accounts.
 Preparation of the organization’s monthly bank reconciliations statements.
 Management of the organization’s debtors and creditors accounts.
 Ensuring preparation of payroll.
 Ensuring that the cash book and petty cash are updated on daily basis.
 Ensuring preparation of daily banking.
 Preparation of Monthly Profit & loss Statement.
 Cost Controlling
 Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales
 Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
 Perform test checking on the receiving of goods at the hotel to ensure that the procedures are followed correctly.
 Prepare daily flash report of food costs and verify daily outlet void control sheets.
 FMC (Material Control) updating & monthly closing.
 Daily outlets sales checking Etc
 Overall-in-charge of Logistic Division (Stores & Purchase Departments).
 Responsible for purchase & Stores.
 In-charge of Purchase Section and responsible for overall supervision of the section.
 Responsible for timely purchase of materials by floating and processing Tenders for various materials.
 Sign the Purchase Order placed with parties for supply of materials after sanction from appropriate authority has been obtained.
 Responsible for cash handling by the Commercial Section for small purchase/spot purchases/emergency purchases etc.

 Preparation and Monitoring of Food Cost Report on Daily Basis
 Reviewing, Analyzing and Updating of Recipes and Menu Costing of all Outlets
 Preparation of Standard Cost versus Actual Cost Comparison at end of month and Releasing Report thereon
 Supervise and Monitoring of Receiving Department and Food and Beverage Stores
 Conduct Butcher Test & Yield Test Analysis Meat, Sea food and Vegetable items
 Preparation of Monthly Outlet Wise Profit and Loss A/c Report together with Food Cost Reasoning
 Conduct Monthly and Surprise Market Survey with Respect to Ensure Quality and Price
 Conduct various Surprise Checking Reports like, Cost Critical Sale Analysis, Inventory Checking, Portion Analysis, and Kitchen Order Ticket to Control Cost Leakage/Pilferage
 Coordinate and Discuss with Executive Chef on Daily basis Related to all Costing Matters
 Preparation of Monthly Price and quantity variance Reports and Discuss with all Concerns
 Review and Prepare Outlets Buffet Costing on Monthly basis
 Investigate Major Mini Bar Rebates and Brief the Director Finance
 Preparation of Quarterly Menu Engineering and Yearly Budget Working Reports
 Preparation of Monthly Slow Moving Item Report and Discuss with Executive Chef under the Guidance of Director Finance
 Closing of Month end JV and Adjustment of entertainment, officers and employees meal credit cost Adjustment
 Coordinate with Purchase Department Signing on all Food and Beverages Purchase Orders and Monthly Preparation of Price Variance Report