sami husson

• To administrate sound cost control systems and procedures within the hotel in order to maximize profits, also keeping a consistent level of high standards of quality and services, and providing management with all costs related information.
• Working in close co-ordination with-Financial Controller, F & B Manager, Executive Chef & Purchasing Manager.
• Counsel & act on - Daily Flash, Monthly Stores & Cost Reconciliation Report, Perpetual Inventory Valuation Report, Item Aging, Slow & Non moving Items Report.
• Average Check & Cover Ratio with Actual, Budget & Variance Report, Stock Turn-over Report, Cover Turn-over Report, Average Usage Report, Min-Max Stock Level, Par-Stock & Indent Control.
• Vendor Consignment Analysis, Competitive Quotation & Price Analysis, Price History, Spot Check, Discrepancies Reports.
• Maintaining Food and Beverage Recipes and Menu Items Regularly.
• Calculating the Cost of Sales for Breakfast, Lunch and Dinner Buffets.
• Analyzing the cost of sales for banquet's menus and calculate the costs of Banquets events regularly to suggest the appropriate selling prices for the events.
• Market Survey & Purchase Negotiation with Standard Specification, Yield & Recipes Costing, Portion Standardizing, Menu Pricing & Updating, Cost Saving Guidelines, Receiving & Issuing spot check, Items Sales Report, Daily Outlets spot check, etc.
• Verifying control procedure for all storing and issuing procedures are followed. Daily issues must be updated on the inventory management system on a daily basis.
• Issue inventory deviation reports after spot check and on a monthly basis in addition to a cost of sales analysis for Food, Beverage and Spa menu items.