Receiving Officer Cum Cost Control

To prepare the daily Food and Beverage cost reports in accordance with departmental standards.
To prepare the month end Food and Beverage reconciliation report in accordance with departmental standards.
To prepare the daily Officer Check and Entertainment summary report.
To perform month end inventory counts in accordance with departmental standards.
To ensure the room, food and beverage cost within the acceptable standards. To liaise with Department Head on the cost control and to overseeing the operation of receiving and stores.
Prepares all necessary documents and controls required.
To constantly review the market prices on daily market list and liaise with Director of Finance and F&B department on the prices increases and to review of our selling prices.
To ensure new menu and promotion items costed before launching.
To ensure the F&B department have input new selling prices in the Micros system.
To constantly monitor and review buffet costing with Executive Chef and F&B manager.
To organise buffet sample costing with Executive Chef.
Performs various special projects as requested and assigned by management