Preparing Monthly Cost of Sales.
Ensures that menus are coasted at regular intervals.
Agree with Chef the correct portion control in food.
Provide sales analysis of items by restaurants on a monthly basis
Providing assistance and guidance to all staff under
Ensure that all month end reports are on the Financial Controller’s after month end close.
Updating prices of items when necessary.
Preparing variance analysis for food & beverage and communicating/discussing with the relevant parties.
Participating for stock take at the restaurants.
Checking the accuracy of reports in system & POS.
Monitor the ordering, purchasing, receiving, storing and issuing functions.
Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
Making sure to adhere the policies and procedures implemented by the management.
Auditing Purchase vouchers.
Journal entries.
LCs Costing (in house Stock)
Follow up with other Departments and Vendors on any outstanding
Invoices and reconciles invoices before month end.
Review all invoices for appropriate documentation and approval prior to payment
Produce a monthly food and beverage control report.
Updating prices of items when necessary.
