1.Preparation of monthly food and beverage cost reports with the necessary comments and recommendations to management2.Reconciling the deliveries with the local purchase orders.3.Ensuring that the goods received meet the specifications in the local purchase order.4.Organizing and carrying out monthly stock taking exercise and reporting any discrepancies discovered to management.5.Ensuring that the system balances agree with the physical balances at any time.6.To ensure that goods are stored under stipulated temperatures in the stores to avoid spoilage.7.Carrying out regular expiry date checks to minimize cases of goods expiring in the stores .8.Carrying out stock checking in all stores.9.Ensuring that the Menu is costed at regular intervals due to the ever changing market prices of commodities.10.Agreeing with the hotel chef on the necessary portion sizes.11.Carrying out stock audit and making necessary recommendations as per the findings.12.Ensuring that proper hygienic standards are maintained in and around storage areas.13.To ensure that all issues are effected on a first in first out basis and against authorized requisitions.14.Strictly supervising the collection of beverage empties and delivery of all materials to minimize losses and pilferage.15.Informing Management and following agreed disposal procedures in cases of spoilage.16.Working in liaison with the purchaser in order to obtain best quality and prices.17.Taking necessary action in cases in non delivery, substandard delivery or over pricing.