Key Responsibilities
– Monitor inventory levels and inventory movement
– Maintain daily records of shipments and invoices to see what products need to be replenished
– Implement Inventory Control
– Coordinate with all department for inventory
– Organize the cost controlling system
– Generating Reports for F & B Controls
– Food and Beverage control systems and procedures
– Outlined variance analysis for food & beverage.
– Monitoring Menu items consumed.
– Supporting in Incentive Programs.
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