To ensure that all purchase requests, other than inventory items, are approved by the Management
To check that, wherever possible, three quotations have been obtained for each item
To ensure that
Purchasing obtains up-to-date and accurate quotations
To ensure that accurate par levels are established, and ordering is done in accordance with the set part
To ensure that alterations are not made to the purchase orders unless approved
To be involved in formal negotiations for annual or large contracts involving inventory items, such as pouring brands, mini bar items, general supplies, etc
To ensure that all goods are channeled to the Receiving Department
To spot check that all scales are working properly and that all goods are not left unattended
To spot check inventory store, keep track level of stock on hand, slow moving, expired date
To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager
Spot check to ensure that goods are received as per specifications
To ensure that the receiving clerk does not receive goods without purchase order or purchase list
That the deliveries of goods by suppliers are consistent with the receiving schedule
That the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat
To establish a establish a procedure and to ensure that correct inventory items and quantity are accurately received in Check SCM
To set control and ensure that goods leaving the hotel premises are documented
That merchandise variance reports are checked daily for discrepancies, i.e., price and quantity
To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking
To test on a regular basis that set times for stock issuance are adhered to
That proper procedure is set and implemented for after hour's stockroom issues
The goods are issued in Check SCM, with the correct unit and to correct cost center
To check that issues against request are not in excess
To ensure that all stocks movement are on a true FIFO basis in the commissary stores
That butcher tests are frequently carried out and that accurate butcher yield tables are maintained
That all conversion recipes in Check SCM and Micros are checked regularly for their accuracy
That all converted recipes in Check SCM are interfaced with Micros in the respective F&B outlets
That all FF&E and Operating Equipment are set up in a separate database in the Check SCM for proper monitoring
That all standard pricing tables are maintained and as current as possible
That all units of measure tables are maintained and correct
That key procedures are followed, and that the commissary stores are secured and controlled
That wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager
That all liquor bottles are stickered and stamped with the correct control labels
That all outlet recipes are accurate and portion sizes consistent
That all outlets/departments do not overstock, especially during month-end
That bottle for bottle policy is established and adhered to
That all menu items have a recipe, and they are linked to the corresponding inventory items
To audit monthly stock, take and prepare stock reconciliation for all stockrooms and investigate variances
To prepare/ check daily food and beverage actual/potential cost report
To ensure that all monthly inventories purchased are in balance with the accounts payable
To prepares month-end cost audit report, which includes reconciliation of all stockrooms
To ensure that all policies and procedures are being followed
