General Duties:
• Control the outlets in terms of cost, wastage, pilferage, and efficiency.
• Acting as the first point of contact and liaising with Finance department in case of
F&B revenue and cost matters.
• Ensure that all recipes implemented in the kitchen are the same as the system to avoid variance.
• Check and verify discounts, complimentary sales in the POS systems.
• Check and verify any happy hours promotions.
•Check and verify for any lost postings (GRNs, Credit notes etc.)
•Responsible for Data Entry of All Cost Control records in the company.
•Responsible for all purchases and suppliers cost analysis and comparison.
•Sort and organize all invoices per Supplier and Purchase date.
•Enter All Invoices into Omega System.
•Continuously study weaknesses in F&B controls and provide suggestions for improvements.
•Ensure Daily Production, inventory and kitchen requisition forms are monitored as per quantities produced vs quantities sold per branch.
•Entering Daily Production and Requisition into Omega System.
•Handle all Kitchen Transactions related to receiving goods, transfer of goods, and production of goods.
•Monitor daily input of stock movement from-to branches (purchasing, receiving, issuing, transfers).
into computer system on a cost basis.
•Analyze inventory and ensure prohibition of theft.

Menu Costing:
•Responsible for Menu Pricing and Costing.
•Responsible for Costing and Pricing of New Items.
•Analyzes food and beverage costs weekly.
•Ensure all items are up to date on all POS Systems for all group brands.

Managerial Responsibilities:
•Recommending cost-saving measures to upper management.
•Manage the proper reduction and forecast of fixed cost, variable cost, direct cost, and indirect cost.
•Approve invoices and statements for purchase prices as detailed from purchasing