1. JOB DESCRIPTION
1.1 Performs test checking on the receiving of goods at the outlets/warehouse to see that the procedures are followed correctly and performs random test counts in the Stores.
1.2 Prepares daily Flash Report of food and beverage costs.
1.3 Verifies outlet open item report to see that correct pricing has been applied, and takes necessary action in input the recurring items in the Point Of Sales (POS) system.
1.4 Randomly tests the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
1.5 Verifies and approves outlet food & beverage requisitions, and forwards them to Warehouse.
1.6 Scrutinizes requisitions for special events.
1.7 Reviews and prepares outlet special menu/ buffet costing periodically.
1.8 Investigates major rebates, and briefs the Chief Accountant.
1.9 Prepares costing of invoices of imported items.
1.10 Reviews and verifies spoilage.
1.11 Performs Market Surveys once in every 6 months, and makes necessary amendments to the standard list of suppliers for food and beverage, in liaison with the GM, Operations, Purchasing/Procurement Manager and Chief Accountant.
1.12 Analyzes and prepares Entertainment, Complimentary, Employee Relation & Employee Meals cost at month end.
1.13 Check figures, postings, and documents for accuracy.
1.14 Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures.
1.15 Record, store, access, and/or analyze computerized financial information.
1.16 Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
1.17 Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
1.18 Complete period-end closing procedures and reports as specified.
1.19 Respond to and/or resolve questions, issues, or disputes from inter department/outlets distribution center and customers.
1.20 Must be familiar with accounts procedures and finance computer programs.
1.21 Apply and ensure application of standards and procedures set by the Organization accounts policy.
1.22 Apply and ensure application of procedures and regulations concerning the inventory.
1.23 Make sure that all material and equipment made available to the Accounts Department is correctly used.
1.24 Control and compute the cost of Food & Beverage.
1.25 Compute the cost of employee meals A&G, A&P, Complimentary Food & Beverage expenses.
1.26 Control the cost of merchandise as per the market list.
1.27 Supervise receiving of Food & Beverage items as well as other store able items as to quality and quantity.
1.28 Conduct physical inventory monthly and quarterly and yearly.
1.29 Take part in fixing the menu price in the light of the cost of commodities.
1.30 Check the proper recording of items and costing of guest checks, officers' checks with reference to the Captain orders.
1.31 Make proper documentation of market list, receiving report, grocery list and checking of invoices, etc.
1.32 Revise recipe cost and prepare new recipe as assigned by the different brand/concepts & on time.
1.33 Investigate the activities of the various outlets.
1.34 Make the inventory report, variance report, Cost report, local purchase report, reconciliation of Food & Beverage statements, dishes sales report, F&B cover report, etc.
1.35 Supervise the preparation Food/Beverage consumption report.
1.36 Control and supervise outlet F&B inventory.
1.37 Perform related duties and special project as assigned.
1.38 Process customer tax exemptions following government regulations.
1.39 Review, reconcile, and process credit card vouchers and advance deposits.
1.40 Monitor and audit gift certificate and incentive award redemption activity.
1.41 Other Special duties and activities:
• Regular/Random inspections of quality and state of items in food store rooms on a minimum of once per week for each location.
• Cleaning inspections and checks of all storeroom ona minimum of once a week for each location.
• Maintaining the stocks accurately as per standards without compromising the quality of the items.
2.1 University degree or college diploma in Accounting, Finance, Business Administration or its equivalent.
2.2 Knowledge of food and beverage and other hospitality related industry is a definite plus.
2.3 Must be good in English language in spoken and written form, second language is an advantage
3.1 Minimum 4 years in the similar position in a Hotel, Restaurant or Distribution Warehouse.
3.2 At least 3 year of stores background
4. KNOWLEDGE & SKILLS REQUIREMENTS
4.1 Must have extensive typing skills
4.2 Must have Computer skills: Windows XP, Word, Excel, MS Outlook. Additional: Stock Control System
4.3 Must have good knowledge of food and beverage items, consumable items
4.4 Must be knowledgeable in checking quality of goods and in working with supply schedules
4.5 Must be able to work as a team and with different nationalities
4.6 Ability to communicate clearly and persuasively
4.7 Thorough knowledge of Hospitality Industry Accounting Functions
4.8 Experience in Micros, Sun System & FMC will be an asset
4.9 Hands on experience in Hospitality IT Solutions with excellent spreadsheet skills
4.10 Follow all company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers.
4.11 Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
4.12 Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.