Qualification and Requirements
Academic Qualifications - O level with mean of C stand
Professional Qualifications - A degree/diploma in stores management, procurement, hospitality management or related field
Experience - 5 years experience in a similar position at a busy high end club or a hotel
Highly developed analytical, communication and presentation skills
Technical Knowledge - deep understanding of hotel / club inventory systems and procedures
Proficiency in accounting software\'s and Microsoft excel
Conversant with working with a POS and materials control systems
Attentive to details and organizational skills
Key Duties and Responsibilities
Overseeing stocktaking and maintenance of precise accurate inventory records of all items
Collect, collate food and beverage stock data and compute food and beverage costs respectively for the attention of the management
Give red alert reports and advice the management accordingly in cases where the costs are off the acceptable range
Submit events cost reports clearly indicating the cost aspects and the incidental profit margins for decision making.
Cost Control analysis - monitor, analyze and control food and beverage costs to ensure they remain within budgets - and identify all areas of wastage
POS/Revenue Audit - scrutinize and audit POS transactions, including verifying void bills, and complimentary items and reconcile the same for managements' attention
Menu Pricing and Engineering -participate in menu costing and pricing to ensure items are profitable, utilizing cost reports suggest modifications
Process Improvement - identify weaknesses in operational control procedures and recommend improvements
Procurement collaboration - verify receiving procedures for quality and price accuracy
Reports -compute and prepare daily, weekly and monthly cost reports, variance analyses wastage and forecast reports to keep management informed