Job Summary:
- To study, analyze, and report on all variance related to the costs and inventory management within the hotel.
- To manage the hotel inventory process on a monthly basis.
- To supervise the daily receiving and storekeeping activities.
Primary Responsibilities
- To ensure that all inventory movements within the hotel are accounted for and 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.
Administrative Responsibilities
- To discharge the duties in an effective and efficient manner.
Technical Responsibilities
- To verify that Officer Check (OC) and Entertainment Check (ENT) are processed according to the procedure applied.
- To prepare a Daily Officer Check and Entertainment Check report.
- To cost all the recipes, inter-kitchen transfer, and any food and beverage consumed by the department or employee (staff meals).
- To define a minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant department.
- 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 Reconciliation, 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 Food and Beverage Cost with emphasis and detail analysis on exceptional variances such as trend of Cost of Sales ratios, slow-moving items, loss & breakage, etc.
Other Responsibilities
- To be ready and responsible when assigned to perform any other duties as designated by higher management/superior.
