Control their F&B MOVENPICK

Control their F&B

To monitor the application of purchasing procedures relating to quotation, price comparison and purchase orders.

Ensure that all storage and retrieval procedures are followed.

Check the daily receiving report and compare the deliveries with the purchase orders and the market list.

Establish the daily food cost and beverage cost.

Establish potential and the associated income.

Prepare the monthly F&B report with all calculations, comments and analyses

Establish a monthly list of non-moving items and take the necessary actions to prevent these items from being prims.

Update the prices of items that have increased above expectations and inform the F&B manager to increase sales prices.

Establish the projected cost of the different points of sale.

Calculate the cost of the specific banquets and compare it with the projected cost.

Check the accuracy of the scale monthly

Prepare the schedule and staffing for the inventory and ensure that the operation is organized and precise.

To value inventories and control discrepancies with accounting records

Check bar stocks daily and take action if there is a deficit.

Conduct surveys at least 10 times a month for items priced at £100.

Ensure that transfers to the kitchen from staff are done correctly.

Ensure that transfers between points of sale and services are properly accounted for

Ensure that all receiving procedures are respected.

Implement control systems as needed with the Financial Controller and F&B Manager.

All unannounced and completed inspections must be documented and kept in files for future reference.

Conduct butchery tests at least once every 3 months.

Ensuring the security of stored goods

Being frequently present during receiving to ensure the quantity and quality of products and that procedures are correctly applied.