Job Summary

Education & Experience

• At least 3 years experience in the same role with an up-scale (4/5 Star) hospitality environment.
• Experience with Accounting Systems, POS Systems, and cost and inventory systems
• Ability to multitask, and work in a fast-paced environment
• Good interpersonal skills
• Well organized and independent
• Keen eye for detail and meticulous in performing duties
• Good Knowledge of spreadsheets and Word documents.

Fundamental Requirements

• Monitor and control all costs associated with the hotel
• To analyze the supply, demand, and prices and to assess the local events as they affect materials.
• Review and reconcile invoices and purchase orders
• Identify areas of cost savings and control
• Prepare variance analysis for food & beverage and communicate with relevant parties
• To develop the purchasing policies, procedures, and plans.
• Provides correct expense figures as requested to be given to Heads of Departments
• Check and verify all complimentary sales in POS systems.
• Check and verify all team members meals and discounts.
• Ensures the accurate recording of all sundry and consumable goods purchased.
• Provides daily cost of all sundry and consumable goods issued to various hotel departments.
• Monitors daily input of stock movement (purchasing, receiving, issuing, and transfers) into computer system on a cost basis.
• Analyzes food and beverage costs weekly.
• Prepares timetable and stock sheets for regular stock takes and coordinates timely counting and valuation
• Responsible for maintaining the Menu Pricing, Consumption, and POS systems
• Check and cross-verify if all sales have been transferred correctly to the Property Management systems (PMS).

General Requirements

• Check the menu pricing on the POS systems and ensure the correct prices are loaded
• Ensure compliance with internal policies and procedures
• Approves invoices and statements for purchase prices as detailed from purchasing.
• Ensures sufficient supply of all stationery items required for efficient operation.
• To co-operate with all organizations and persons engaged in activities designed to enhance the development and standing of purchasing.
• To consider and set-up the Economic Ordering Quantity (EOQ).
• Liaise with vendors and suppliers
• Check the daily Food and beverage revenues report submitted by the income audit for the accuracy of covers and average checks.
• Maintain accurate financial records
• Develop and maintain cost control systems
• Spot-check on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.