• Able to effectively control the Food & Beverage Cost.
• Control the Food and Beverage in terms of wastage, pilferage and efficiency.
• Check the cost of sales and ensure that the costs are within budget.
• Prepare daily Food and Beverage Report and distribute to management.
• Participate in stock taking
• Prepare variance analysis for food & beverage and communicating with relevant departments.
• Responsible for monthly F&B Report and distribute to management.
• Update selling prices in system as per the instruction from authorized persons.
• Responsible to maintain the Menu Pricing and Menu Recipe in systems.
• Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price.
• Other tasks assign by direct manager.