• Responsible for preparing daily Food and Beverage Report and distribute to management.
• Responsible for monthly F&B Report and distribute to management.
• Responsible for surprise spot checks at all F&B outlets.
• Prepare Duty Drinks and management report and confirm that this is as per entitlement.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Prepare daily staff meal cost report.
• Participate in stock taking at the restaurants.

• Preparation of data of cost control..
• Make Monthly Recapitulation Report of accounting report and cost control
• Data entry of day to day company’s costs & expenses.
• Vouchering all entered data to the system. 

• Responsible for cost control via contract, supplier management
• Utilisation of CMS software to report and record costs
• Tracking of cost curves and forecast hours
• Liaising with clients over project scope
• Monthly cost reports and dashboards of project costs

• Prepares costing for every new menu or product.
• Provides Food Cost and Food Cost Percentage to the management for price evaluation.
• Conduct Spot Inventory in other departments.
• Evaluate and approve the request.
• Provide Profit and Loss Statement in every event or function.

• Prepare preliminary budget for awarded project based on allocated margin set by BOD during tender stage.
• Prepare preliminary budget for  awarded project based on allocated margin set by BOD during tender staged) using system Symphony eTQM.
• Assist contract department for pre-tender amd post-tender stage purposes.
• Ensure all document are well documented as per ISO9001:2015 standard.
• Participate in company event as per instructed by superior 

• Tally all end of shift reports generated from all POS tills.
• Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
• Responsible for linking the articles and Recipes in Material Control.

• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures and efficient control and utilization of financial resources.Responsible for All operations for Stores / Purchase / and food and beverage controls system.
• Check the restaurant and bar checks on daily.
• Check the complimentary and confirm that all are approved.
• Daily Import of Micros Sales to Materials Control system.

• Maintain cost control by tracking project cost & comparing against budget and plan. 
• Liaise with budget holders to increase accountability for departmental budgets.
• Participate in Project management reviews and Co-ordinate and estimate the annual budget.
• Assist in setting up Project WBS and Cost Breakdown structures as basis for project planning, budgeting and forecasting.
• Variance Analysis (Actual vs Plan) & monthly trend analysis report to management.
• Cost Estimation for Project Teams analysis for funding and budget requirements & Cash Call Forecast for project JV’s monthly.
• Prepare Month End Cost and Schedule reports for internal and external stakeholders coordinating with Team Leaders and Project managers.

• Check and cross verify if all sales have been transferred correctly to the Property Management systems (PMS).
• Check and verify for any lost postings.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
• Check the menu pricing on the POS systems and ensure the correct prices are loaded.

• Completed journal entries, reconciliations and account analysis to prepare quarterly financial documents and general account management.
• Making sure cost still in line approximately 32% of Cost Food
• Making sure cost still in line approximately 18% of Cost of Beverage
• Manage BEO (Banquet Event Organizer) by controlling recipe of food, food choosing and make Profit and Loss Report before event take a deal.
• Manage storage of dry and wet storage to get effectiveness of use of food and material cost
• Managing mutation of storage items
• Checking and controlling daily market list to reducing potential of waste.

• Check and verify all complimentary sales in POS systems.
• Check and verify all staff meals and staff discounts.
• Check and verify all Package meals.
• Check and verify all settlements done on the POS system.

• Control the Food & Beverage Cost.
• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Prepare variance analysis for food & beverage and communicating with relevant parties.
• Update and maintain receipts into the systems.
• Check and verify voids in the POS systems.
• Check and verify discounts on the POS systems.
• Check and verify any happy hour’s discounts.