To study, analyse and report on all variances relating to costs and inventory management within the hotel.
To manage the hotel inventory process on a monthly basis
To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation
To ensure the implementation of all cost control policies and procedures by all departments. To prepare and issue various cost reports as required by Management.
To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc.