Maintain accurate and update of cost centre allocation and charges.
Ensure that Stock take is conducted in line with audit and scheduling requirements.
Ensure cost are controlled and kept within Budgetary limits.
Ensure that realistic and accurate information is provided to the F&B Manager for Budgeting purposes
Ensure that inventory control mechanisms is implemented and maintained.
Carry out cost/price comparisons between suppliers and competitors.
Carry out market price research.
Investigation of variances of all Stock items.
Present daily stock report on all sales outlets and carry out spot check.
Review the daily sales summary book as against amount to be Banked.
Prepare daily Operations Balance, Profit Variance and Cost percentages Report.
Review the daily purchases request form for approval, cost and quantity for cost control purposes.
Check the daily report of all the Bill and payment Officer, stock and cash Auditors.
Carry out market price survey and act on price change, ensure that purchasing Officer Buys at Best price.
Control ingredient usage for Pastry and Bakery according to company policy.
Prepare the P&L, Supplier, Salary and various deductions
Daily reconciliation of all outlet stock report sheet.
Daily reconciliation of cashier coinage analysis report and cash available for remittance.
Daily reconciliation of Main store report sheet.
Check the stock level of items of various outlets before item is issued.
Check for the minimum level of stock in the store before requisition for purchases are approved.
Carry out market survey for price control.
Ensure proper portion control of food.
Ensure that internal set control is implemented.
Verify items supplied and purchased are according to company policy.
Present daily report on all outlets.
Verify monthly stock take and staff salary