Key Responsibilities:

Inventory Management
Monitoring inventory of food, beverages, and raw materials.
Recording incoming and outgoing products.
Conducting regular stocktaking.
Ensuring proper storage according to hygiene and safety standards.

Costing
Calculating the cost of dishes and beverages on the menu.
Monitoring cost per portion (portion control).
Keeping updated on changes in raw material prices.

Supply Management
Collaborating with the procurement department to select suitable materials.
Tracking food and beverage orders.
Verifying invoices for price and quantity accuracy.

Waste Reduction
Analyzing product consumption to minimize waste.
Recording expired or unused products.
Implementing strategies to improve efficiency (e.g., proper buffet management).

Reports and Analysis
Preparing reports on food and beverage costs.
Providing data on consumption and profitability.
Supporting management’s strategic decisions.

Compliance with Protocols
Ensuring compliance with company policies.
Implementing hygiene and safety standards.

Quality Control
Supervising the quality of products from suppliers.
Ensuring that products meet the hotel’s standards.

Technology Management
Utilizing F&B Management systems (e.g., Micros, Fidelio, ERP).
Monitoring inventory, costing, and consumption through software.