نايجل ماسكارينهاس

• Calculating machine to work out profit and loss on each item sold in the restaurant (beverages and food) and record data to keep perpetual inventory.

• To prepare the monthly cost report in relation to cost of sales.

• Monitor voids, table transfers in the system on daily basis.

• Spot check recipes in the restaurants .

• To check the merchandise variance for discrepancy and obtain valid explanations from the restaurant manager.

• Update new menus items / recipes in the system.

• To spot check on the receiving department to ensure that the scales are correct and goods are checked.

• To check and ensure that no issued out from the store without requisition or inventory movement from which have been approved by the respective department head.

• To prepare monthly staff meal cost report.

• To post actual stock results it the system and to print inventory valuation report.

• To prepare a complete set of cost & variance reports.

• To check and ensure all menu items’ have a recipe and get the food cost.

• Prepare costing for various events or occasions.

Receive, store, and issue supplies and equipment and compile records of supply transactions. Verify that supplies received are listed on requisitions and invoices. Store supplies and equipment in storerooms. Issue supplies. Inventories supplies and equipment monthly, quaterly & yearly. Compile reports of expenditures. Supervise and direct the activities of lower-level staff responsible for warehouse activities. The work requires knowledge of methods and procedures related to the receipt, storage, and requisitions of supplies and materials, and supervisory techniques, personnel policies, and procedures. Planning and laying out work assignments, and review work performance and products to ensure conformance with established methods, practices, and procedures.

Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Specifies number of servings to be made to control portion costs. Ensure cleanliness of kitchen and equipment. Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. Organizing and rotating all food stock, and keeping track of inventory. Regular check for freshness and quality.