Cost Control
Al Hamra palace Hotel By Warwick ( Alhamra Palace ) EX
Total years of experience :14 years, 6 Months
• Establishing the cost observer bases inside the Alhamra Palace Hotel in Riyadh
• Inventory and stock taking of various stores
• Spot inventories in outlets
• Market survey of food & Beverage products
• approve beverage & food issues from Stores
• Advise all concerned and raise alarms when expenses and cost are high and not in line with revenues generated
• Approve steward sale issues and approve operating equipment issues
• Recipe costing of new menus and suggests sale prices
• Update existing recipe costing with current purchase prices
• Update the Martial system with new beverage recipes in the micros interface
• Verify spoilage reports
• Reserves report
• Closing stores report
• Carry out inventories without fail as agreed with Financial Controller or from Head Office of food and beverage stocks.
• Regular daily inspections of quality and state of items in food store rooms on a minimum of once per day
• All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager
• Ensure the quality of the items to be received at the Receiving Area.
•Ensure that the daily and monthly food and beverage cost reports are finalized and distributed according to schedule.
• Control daily, weekly, and monthly reports before distribution, and rectify any mistakes that may occur in such reports.
•Calculate and up-date food and beverage recipes, in co-operation with EC and Purchasing department.
• Ensure that month-end inventories are handled according to SOPs
• Submit any other reports, whilst keeping deadlines. As requested by the reporting officer.
• Inventory and stock taking of various stores
• Spot inventories in outlets
• approve beverage & food issues request ions from Stores
• Approve steward sale issues and approve operating equipment issues
• Update the Martial system with new beverage recipes in the micros interface
• Verify spoilage reports
• Carry out inventories without fail as agreed with Financial Controller or from Head Office of food and beverage stocks.
• Regular daily inspections of quality and state of items in food store rooms on a minimum of once per day