Duties & Responsibilities:<\/span><\/i><\/b>
<\/p><\/td><\/tr><\/tbody><\/table> <\/span>
<\/p> 1. <\/span><\/span><\/span>Responsible to control and monitor project total
expenditure including verifying and checking of invoices and claims from
suppliers, vendors and subcontractors to ensure that all project expenditures
are captured and properly recorded.<\/span>
<\/p> 2. <\/span><\/span><\/span>Provide planning and cost controlling support for all
projects which includes variation reporting, monitoring of milestone progress
to the preparation of customer billing processes, etc<\/span>
<\/p> 3. <\/span><\/span><\/span>Coordinate and work with the project management team to
resolve project issues to ensure the delivery/completion of the project work.<\/span>
<\/p> 4. <\/span><\/span><\/span>Perform project costing related reporting to the team and
management’s review on a monthly basis to ensure that expenditures are kept
within the project budget<\/span>
<\/p> 5. <\/span><\/span><\/span>Examines all invoices, verifying quantities ordered and
received against the order sheets and purchase orders<\/span>
<\/p> 6. <\/span><\/span><\/span>Compares quoted prices to invoice prices<\/span>
<\/p> 7. <\/span><\/span><\/span>Verifies invoices on a selective basis and occasionally
spot checks invoice unit costs to match them with the market quotation sheet.<\/span>
<\/p> 8. <\/span><\/span><\/span>Ensures that all items requisitioned are properly
accounted for by observing the requisitioning process<\/span>
<\/p> 9. <\/span><\/span><\/span>Reviews total food and beverage requisitions for pricing
and extension accuracy<\/span>
<\/p> 10. <\/span><\/span><\/span>Maintains costs percentages on a daily basis for food &
beverage and general and prepares a daily report<\/span>
<\/p> 11. <\/span><\/span><\/span>Works with the Executive Chef to co -ordinate tracking of
high cost items in all area<\/span>
<\/p> 12. <\/span><\/span><\/span>Reconciles all food and beverage costs deviations between
requisitioned costs and physical inventory cost on a monthly basis<\/span>
<\/p> 13. <\/span><\/span><\/span>Updates menu costs quarterly for all outlets and meal
periods<\/span>
<\/p> 14. <\/span><\/span><\/span>Observes storerooms inventory procedures and takes action
when necessary<\/span>
<\/p> 15. <\/span><\/span><\/span>Supervises and assists in taking physical inventories of
all assets<\/span>
<\/p> 16. <\/span><\/span><\/span>Performs closing duties relevant to the accounting of the
food and beverage department<\/span>
<\/p> 17. <\/span><\/span><\/span>Prices and extends all monthly food and beverage
inventories<\/span>
<\/p> 18. <\/span><\/span><\/span>Debits miscellaneous food cost deductions to proper
ledger accounts and credits food and beverage cost accounts so that both sides
balance<\/span>
<\/p> 19. <\/span><\/span><\/span>Prepares preliminary food and beverage cost report to summaries
purchases<\/span>
<\/p> 20. <\/span><\/span><\/span>Prepares menu potentials by developing and compiling
accurate menu abstracts<\/span>
<\/p> 21. <\/span><\/span><\/span>Develops potential cost of sales and future menu pricing
adjustments with the Food and Beverage Manager<\/span>
<\/p> 22. <\/span><\/span><\/span>Checks merchandise received daily to determine that it
conforms to weight, trim, and count specifications<\/span>
<\/p> 23. <\/span><\/span><\/span>Tests for suitable quality and accurate menu pricing by
performing yield tests of specific products<\/span>
<\/p> 24. <\/span><\/span><\/span>Works closely with Food and Beverage Manager to develop
menu pricing of food and beverage products<\/span>
<\/p> 25. <\/span><\/span><\/span>Prepares cost breakdowns of food and beverage<\/span>
<\/p> 26. <\/span><\/span><\/span>Insures that items are prepared and stored as specified<\/span>
<\/p> 27. <\/span><\/span><\/span>Reviews daily food production as it relates to cover
forecasts to make sure that it is according to plan<\/span>
<\/p> 28. <\/span><\/span><\/span>Supports a safe company by applying company regulations,
and adhering to existing laws and regulations<\/span>
<\/p> 29. <\/span><\/span><\/span>Anticipates possible and probable hazards and conditions
and takes action to prevent them from happening<\/span>
<\/p> 30. <\/span><\/span><\/span>Maintains the highest standards of personal hygiene,
dress, uniform, appearance, body language and conduct<\/span>
<\/p> 31. <\/span><\/span><\/span>Be co -operative to HOD and the entire team for all other
duties and do direct job or indirect job to be one team. You may be required to
undertake other duties or you may work in another department from time to time
as the company may require according to the business requirements.<\/span>
<\/p>
<\/div><\/span>
Requirements<\/h3> | 