Prepare costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
Posting the menus and recipes in Inventory & POS systems
Checking Day to Day Purchase Details
Test checking on the receiving of goods at the hotel and to see that the procedures are followed correctly.
Verifying Daily Stores Receiving and Issue Report.
Assist the store keeper whenever required.
Liaise closely with the Food & Beverage department on various operational costs related issues and inform Management when expenses and costs are high and are not in line with revenues generated.
Random test counts in the Beverage Stores, Inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Attend outlet theme nights to ensure beverage