Cost Control / Receiving Executive

Description

This role is responsible for managing food and beverage cost control and receiving operations, including verifying invoices, maintaining cost percentages, preparing reports, and updating menu costs to ensure accurate financial tracking and optimal resource usage within the hotel. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Examine all F&B invoices and verify quantities against orders * Ensure requisitioned items are properly accounted for * Review total F&B requisitions for pricing and accuracy * Maintain daily cost percentages for F&B and prepare reports * Price and extend monthly F&B inventories * Manage debits and credits for F&B cost accounts * Prepare cost breakdowns and menu potentials * Review daily food production against cover forecasts * Prepare ad-hoc reporting requests and preliminary F&B cost reports * Update menu costs quarterly for all outlets and meal periods

Qualifications and Requirements

* Degree or Diploma in Hotel Management or Accounting * Minimum 2 years experience in a hotel environment * Knowledge of F&B cost controlling