Job Responsibilities 

• Verify invoices, requisitions and transfer forms to calculate F&B Cost
• Conduct spot checks on purchasing, receiving, storing, issuing and bar inventories
• Conduct Butcher Test, Portion Control and Market Survey; minimize wastage and pilferage.
• Conduct inventory check monthly or periodically.
• Provides accurate cost and menu analysis reports in timely manner for management decision.
• Performs random checks in all areas to eliminate overstocking of supplies.
• Review suppliers and service provider contracts for compliance and ensure all contract terms and conditions are commercially viable for Hotel to execute.