• Compares quoted prices to invoice prices.

• Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet.

• Totals and codes invoices on a daily basis.

• Ensures that all items requisitioned are properly accounted for by observing the requisitioning process.

• Reviews total food and beverage requisitions for pricing and extension accuracy.

• Maintains costs percentages on a daily basis for both food and beverage and

• Maintains liquor storeroom perpetual inventory.

• Works with the Executive Chef to co-ordinate tracking of high cost items in the food area.

• Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis.

• Updates menu costs quarterly for all outlets and meal periods.

• Observes storeroom and kitchen inventory procedures and takes ...