Additionally responsible to record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel. He/she also changes the price of menus items based on the costing information they collect and also actively take part in engineering the menu in terms of the pricing.

Position Summary:

1- Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
2- Prepare variance analysis for food & beverage and communicating with relevant parties.
3- Check and verify voids in the POS systems.
4- Check and verify discounts on the POS systems.
5- Check and verify any happy hours discounts.
6- Check and verify all complimentary sales in POS systems.
7- Check and verify all staff meals and staff discounts.
8- Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
9- Check the menu pricing on the POS systems and ensure the correct prices are loaded.
10- Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
11- Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
12- Responsible for linking the articles and Recipes in Control System.
13- Responsible for monthly F&B Report and distribute to management.
14- Responsible for surprise spot checks at all F&B outlets.
15-Prepare the daily and monthly cost report department in relation to cost of sales.
16- Prepare daily staff meal cost report.
17- Participate in stock taking at the restaurants.
19- Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
20- Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
21- Check and ensure all menu items have a recipe.
22- Coordinate with restaurant management and finance to sort out issues pertaining to F&B.

23- Manage cost reporting on a weekly basis

24- Attend finance meetings, as required

25- Update selling prices in POS as per the instruction from authorized persons.
26- Responsible to maintain the Menu Pricing, Consumption and POS systems.

27- Strong problem-solving skills, including the ability to effectively address any issue in collaboration with others as appropriate
28- Proficient in MS Excel, Word and Outlook with the ability to quickly learn new programs when required
29- Any other tasks as and when required by the management.

30- Act in accordance with fire, health and safety regulations and follow the correct procedures when required

Additionally responsible to record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel. He/she also changes the price of menus items based on the costing information they collect and also actively take part in engineering the menu in terms of the pricing.

Position Summary:

1- Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
2- Prepare variance analysis for food & beverage and communicating with relevant parties.
3- Check and verify voids in the POS systems.
4- Check and verify discounts on the POS systems.
5- Check and verify any happy hours discounts.
6- Check and verify all complimentary sales in POS systems.
7- Check and verify all staff meals and staff discounts.
8- Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
9- Check the menu pricing on the POS systems and ensure the correct prices are loaded.
10- Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
11- Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
12- Responsible for linking the articles and Recipes in Control System.
13- Responsible for monthly F&B Report and distribute to management.
14- Responsible for surprise spot checks at all F&B outlets.
15-Prepare the daily and monthly cost report department in relation to cost of sales.
16- Prepare daily staff meal cost report.
17- Participate in stock taking at the restaurants.
19- Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
20- Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
21- Check and ensure all menu items have a recipe.
22- Coordinate with restaurant management and finance to sort out issues pertaining to F&B.

23- Manage cost reporting on a weekly basis

24- Attend finance meetings, as required

25- Update selling prices in POS as per the instruction from authorized persons.
26- Responsible to maintain the Menu Pricing, Consumption and POS systems.

27- Strong problem-solving skills, including the ability to effectively address any issue in collaboration with others as appropriate
28- Proficient in MS Excel, Word and Outlook with the ability to quickly learn new programs when required
29- Any other tasks as and when required by the management.

30- Act in accordance with fire, health and safety regulations and follow the correct procedures when required