Rexcyl Cataloctocan

Purchasing
-placing order both local and international
-arranging pick-up of the shipment to ship forwarder either by sea of air
-Processing necessary document to Dubai Municipality if it's food import like FIRS
-Arranging Dubai municipality inspection of shipment receive (food item)
-Coordinating with supplier necessary documents needed for port and custom clearance like original invoice, packing list, certificate of origin, health certificated (food import), bill of lading etc..
-Negotiating with the prices and contract agreement with supplier both local and international.
COST CONTROL
-Inventory, warehouse and asset management
-Menu costing and menu engineering
-Verifying invoices prices with LPO
-Stock audit and verification
-Market research to check if current stocks purchased is competitive with market price.

calculating costs of food and beverage items and also responsible for the short and long-term planning of the f&B controlling and pricing aspects.
record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel
update the price of menus items based on the costing information they collect and also actively take part in engineering the menu in terms of the pricing

 Ensure that all cost books are outlined in cost control manual, computer cost control print outs and necessary files are maintained and kept in a safe place.
 Carries out daily random samples of receiving reports and market lists are carried out, together with the investigation of quantity and price differences. Reports unresolved discrepancies to the Finance & Business Support Manager.
 Updates and distributes purchase price comparisons and sales statistics as required.
 Completes and distributes daily cost and monthly sales potential reports as requested by management and as outlined in the cost control manual.
 Updates and maintains production standard worksheets.
 Provides timely month- end accounting information with pertinent observations to enable completion of month - end financial reports ..
 Perform inventory taking for f&b, general supplies and operating equipment.
 verify posting by receiving agent and store men .
 Performs monthly cash purchase test and market surveys.
 Ensure that market surveys are completed in coordination with the executive
 Chief and purchasing.
 Performs butcher tests, portion control tests, buffet costing, and pastry
 Production control regularly.
 Performs menus costing and recipes costing when required.
 Identifies and organizes adequate storage for all perpetual inventory items.
 Review bar stock in coordination with F&B Department.
 Provide and distribute monthly slow moving items report.
 Protects inventories from waste, spoilage and theft.
 Maintain all CSA questions and files related to the cost control section
 Performs related duties and special projects as assigned.

Making Contract, allotment, cash advance, file archiving, data base update