1.0 Ensures that all adopted policies and procedures on costing and cost control are duly complied with.
2.0 Consults the Management, Executive Chef and Executive Assistant Manager (Finance) to set up the maximum, minimum and re-order inventory levels for various items of inventories to enable their automatic ordering based on such pre-determined levels.
3.0 Reviews periodically the maximum, minimum and re-order levels of supplies and updates them accordingly and ensures that they are adhered to by all concerned.
4.0 Maintains accurate and reliable cost records.
5.0 Checks and ensures accuracy of monthly cost reconciliation reports and usage costs report by departments of consumable supplies stocks prepared by Store Staff before approving such reports for Accounts to charge out the costs.
6.0 Submits monthly reports of consumption of high usages of consumable supplies to management and ensures their prudent usages.
7.0 Prepares and interprets timely all monthly and other periodical cost statements and other management reports as required.
8.0 Organizes and supervises the stock counts of all food and beverage stock items and consumable supplies done monthly and operating equipment done half-yearly. Investigates and reports any major and significant discrepancies to Executive Assistant Manager (Finance) immediately.
9.0 Reviews in conjunction with the operations personnel the monthly stocks, including perishable items, maintained by stores and other departments such as, Maintenance, Housekeeping, Stationery, etc.
a. Prepares a schedule of slow-moving items for management information.
b. Liaises closely with the department heads regarding the possibility of utilising the said items, or the disposal of the said items to the group hotels.
10.0 Minimizes the cost of holding stocks by ensuring that the various items of inventories are not overstocked.
11.0 Checks the condition of all food items to ensure that all food items which are not fit for human consumption are disposed after in consultation with the Management, Executive Chef and Executive Assistant Manager (Finance).
12.0 Ensures that all stock items are properly stored in the appropriate receptacles.
13.0 Conducts surprises stock check on stock maintained by all department, namely
a. General Store
b. Sub-stores (eg. Sundry Store, Cold Room, Wine Cellar, etc).
c. Stores (Public Areas)
d. Stores (Kitchens)
e. Housekeeping Store and Sub-stores
f. Maintenance Store and Sub-stores
g. Stationery Store
Surprise counts on various stock items must be conducted on the test check basis and at least three items a month at an unannounced interval. Investigates any discrepancies and reports such discrepancies to the Executive Assistant Manager (Finance).
14.0 Performs and supervises the control procedures on the following :
a. Receiving practice and procedures
b. Storing and issuing practice and procedures
c. Portion size and portion control
d. Cost control
15.0 Ensures that food preparation is in accordance with laid down specification and accepted standards, by making period spot checks and reporting wastages and irregularities.
16.0 Determines in conjunction with food and beverage personnel, par stock levels for liquors and wines items stocked in the individual bars.
17.0 Assists in food and beverage costing and determination of selling prices.
18.0 Analyses and submits to Executive Assistant Manager (Finance) monthly report on Bar Operation as so the profitability of bar operations and investigates material difference between actual and potential sales.
19.0 Supervises the staff of Store/Cost Section of the Accounts Department.
20.0 Manage Store issuing and receiving.
21.0 Manage Materials Control article creation and supplier creation.
22.0 To ensure that work is always kept current and the necessary cost reports and other management reports are produced timely.
23.0 Updates the Executive Assistant Manager (Finance) of any irregularities or break-downs in laid down systems of control and making recommendations for improvements in control where necessary.
24.0 Performs any other duties as and when assigned by the Executive Assistant Manager (Finance).
