Ensure all goods received and delivered in and out of the hotel store are properly documented and accounted for daily receiving reports.
Ensures that proper record have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
Performs recipe costing for food & beverage.
Safeguard and monitor the movement of chinaware, glassware, silverware and linen.
Conducts monthly inventory taking of food, beverage and other storeroom items.
To define minimum and maximum stock levels, par stock management system and to ensure the compliance with the relevant departments.
To cost all recipes, inter kitchen transfers and any food & beverage consumed by the hotel employees ( staff meals ) officer checks ( duty meals ), F&B entertainment checks.
To perform the physical count of all stocks and month end inventory with final balances To be reconciled with the general ledger month end balance.
To report food & beverage costs with detailed analysis
