1.Work in conjunction with all department heads to ensure maximum profitability2.Provide critical assessment of all budgets and cost projections3.Assess all incoming products, resources, and services to ensure the best price4.Maintain vendor and service provider relationships5.Remain acutely aware of market trends that could impact resource costs6.Keep up to date on new vendors and possible cost-cutting partnerships7.Analyze invoices to ensure correct products/services were received at the expected cost8.Collaborate with department heads to strategize ways to minimize waste9.Demonstrate a comprehensive understanding of the interdependency of cost drivers10.Understand the entire arc of the business and how productivity impacts profitability11.Commit to maximize efficiency at all levels without compromising quality12.Develop and implement proactive solutions and cost-cutting measures13.Present new strategies and assessments to stakeholders in a compelling fashion14.Educate and persuade stakeholders to procure buy-in and cooperation15.Roll out clear cost-saving programs with timelines and assessment goals

• Verifying, monitoring and reviewing all hotel revenue reports and night audit reports• Create, balance and maintain operating Supplies inventory worksheets.• Monthly stock & inventory reconciliation of FMC with Sun system. • Overseeing indent control of food and beverage items and other functions of F&B Control department including procurement of liquor and food.• Menu Costing & working with the F&B Manager in menu planning, pricing & implementing the same.• Establish potential Food & Beverage cost for each outlet.• Spot check on wastage of meat, perishables & groceries. Physical verification of outdated stocks lying in Food & Beverage Main Stores.• Monitoring & Conducting Spot check inventory of Food & Beverage in all the outlets on random basis.

Consistently offers professional, engaging and friendly servicePrepare and analyze food and beverage costs on a monthly basis and recommend alternatives to improve costs.Assist in the monthly food and beverage inventories count and extension.Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.Ensure proper storage and issuance of all food and beverage items.Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments. Summarize these transactions for each financial period close.Cost all food and beverage items and where practical, input these costs into the point of sales system and generate monthly potential food and beverage cost of sales.Price all food and beverage storeroom requisitions and compute the following: Monthly food and beverage actual costs by outlet Monthly storeroom variances for food and beverageAssist management in menu costing in order to establish menu item sale prices.Establish and monitor the following operational controllers in the banquets and food and beverage outlets: Cash Bars Menu Items (ensure that they are properly rung up the system) Liquor pouring procedures Guest check void controls Cash handling and check settlement Operation inventories and reconciliations Point of Sale system user capabilities and controls Portion controls Prepare F&B reports as requested by management.

Consistently offers professional, engaging and friendly servicePrepare and analyze food and beverage costs on a monthly basis and recommend alternatives to improve costs.Assist in the monthly food and beverage inventories count and extension.Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.Ensure proper storage and issuance of all food and beverage items.Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments. Summarize these transactions for each financial period close.Cost all food and beverage items and where practical, input these costs into the point of sales system and generate monthly potential food and beverage cost of sales.Price all food and beverage storeroom requisitions and compute the following: Monthly food and beverage actual costs by outlet Monthly storeroom variances for food and beverageAssist management in menu costing in order to establish menu item sale prices.Establish and monitor the following operational controllers in the banquets and food and beverage outlets: Cash Bars Menu Items (ensure that they are properly rung up the system) Liquor pouring procedures Guest check void controls Cash handling and check settlement Operation inventories and reconciliations Point of Sale system user capabilities and controls Portion controls Prepare F&B reports as requested by management.

Responsible for all daily income of the Hotel; Verify that there are no control sums for Guest Ledger, City Ledger and Deposit Ledger. Report any discrepancies to the Assistant Controller and investigate the differences. Sort and file all back up received in the night audit file/box from night receptionist. Read the night handover log and action if applicable. Liaise closely with night audit and review night audit work daily for accuracy. Work closely with Front Office (FO) and Food & Beverage (F&B) to ensure postings are accurate and any discrepancies are resolved in a timely manner. Create, review and save a draft daily Gross Revenue Report (GRR) for management Verification of sales from Rooms, Food and Beverage and other Operational Departments and rectify any discrepancies; Ensure timely preparation and distribution of daily revenue and statistics report; Post all transactions in the revenue and allowance journal and any adjustments after sales receipts are confirmed; Verification of all Food and Beverage discounted checks are justified, properly recorded into POS system and to prepare utilization report for Management.

Income auditors record any revenue received by a hotel or resort, which can include guest room fees and payments made by third-party vendors connected with hotel operations or banquet services. Working with a night auditor, they reconcile nightly reports on revenues and prepare accounts receivable information for entry in the property's general accounting ledger.

 Responsible for all daily income of the Hotel; Verify that there are no control sums for Guest Ledger, City Ledger and Deposit Ledger. Report any discrepancies to the Assistant Controller and investigate the differences. Sort and file all back up received in the night audit file/box from night receptionist. Read the night handover log and action if applicable. Liaise closely with night audit and review night audit work daily for accuracy. Work closely with Front Office (FO) and Food & Beverage (F&B) to ensure postings are accurate and any discrepancies are resolved in a timely manner. Create, review and save a draft daily Gross Revenue Report (GRR) for management Verification of sales from Rooms, Food and Beverage and other Operational Departments and rectify any discrepancies; Ensure timely preparation and distribution of daily revenue and statistics report; Post all transactions in the revenue and allowance journal and any adjustments after sales receipts are confirmed; Verification of all Food and Beverage discounted checks are justified, properly recorded into POS system and to prepare utilization report for Management.

Run all Night Audit reports and report to Accountant, Reservations Manager and GeneralManager when discrepancies are found• Close PB Admin and send to bank• Create Check In Packages• Ensure all guests lift, lesson and rental vouchers are printed and in correct check in package• Check all daily audits and report to Front Desk Supervisor, Duty Manager and ReservationManager when discrepancies are found• Nightly duties to be determined by Front Desk Supervisor, Duty Manager, ReservationsManager and General Manag

Participates in the recruitment, selection, and training of staff Supervise and schedule food and beverage staff Ensure customer satisfaction Resolve customer complaints, as well as internal conflict amongst staff Order and maintain inventory control c

Work with colleagues and customersWork in a socially diverse environmentFollow health, safety and security proceduresDevelop and update hospitality industry knowledgeFollow workplace hygiene proceduresProvide responsible service of alcoholClean and tidy bar areasOperate a barProvide table service of alcoholic beveragesProvide food and beverage serviceProcess financial transactionsImplement food safety proceduresPrepare and serve espresso coffeeCommunicate on the telephonePromote products and services to customersDeal with conflict situationsCoach others in job skillsPrepare and serve non-alcoholic beveragesProvide a link between kitchen and service areasOrganise in-house functions

A hotel management trainee has to assist the different departments in a hotel and help them in their daily operations, thereby contributing to the overall operational competence by completing the relevant duties as assigned. Hotel management trainees may have to work with convention and event planners, front desk managers, general managers, culinary department, and learn from them