Food & Beverage Manager Quality of purchases, cleanliness, timely issue of itemsHygiene and cleanliness of stores, compliance with HACCPQuality/Issues/Stock Update/Items to use upPrepare all necessary customs documentation together with the accountant and be present for inspectionsOutlet wise food cost prepared and reviewed for effective control Beverage cost report prepared on a fortnightly basis to determine potential vs. actual sale.Effective controls in… Show more Food & Beverage Manager Quality of purchases, cleanliness, timely issue of itemsHygiene and cleanliness of stores, compliance with HACCPQuality/Issues/Stock Update/Items to use upPrepare all necessary customs documentation together with the accountant and be present for inspectionsOutlet wise food cost prepared and reviewed for effective control Beverage cost report prepared on a fortnightly basis to determine potential vs. actual sale.Effective controls in place to attend receiving of major items to be supervised by receiving officer.Randomly test the inventory of outlets by reconciliation the opening stock with the closing stock, taking account of store issues and sales.Surprise visits to kitchen are conducted daily to ensure that all food issues from kitchen to restaurants, pastry shop etc. are duly supported by KOTs.Yield test and butcher test be conducted frequently and in case of serious discrepancy issues the presence of supplier to ensure appropriate yield obtained as contracted.Officer and Entertainment checks are regularly checked for authorization appropriateness pricing etc. for effective controls.Frequent visits are undertaken at general and food stores ensure. Updating of inventory recordsPortion analyses are made on random basis in case of excessive wastage and returns, it is reported to management.Wastage, abuses and misuses at the kitchen be checked and regularly reported to management Over production at various kitchen and banquet be regularly monitored and reported, to control food cost.Cost critical analysis report to be prepared from time to time by which potential sale is determined from consumption and it is compared with actual sale to determine inherent revenue loss reported to management for necessary action.Visit and inspection of operation in the stores and receiving areas on a surprise basis.Verify all receiving reports of food, beverage, and general items. Show less