1. Supervise the physical inventory count of all warehouses (food and beverages) and consumption outlets to value inventories, identify variances, and reconcile against accounting records. 2. Analyze raw material procurement costs (after shrinkage) to determine food and beverage cost of sales across various consumption outlets. 3. Prepare a list of uncorked bottles entering the Hotel for specific events to verify that appropriate charges are applied. 4. Verify food and beverage consumption by the Executive Committee, Executive Security Guards, discounts, and complimentary items granted across various consumption outlets to ensure proper allocation to respective departments and appropriate authorization. 5. Review internal control vouchers for the Restaurant to ensure corresponding consumption checks are issued. 6. Add new dishes or beverages into the Micros System to ensure proper offering and charging at consumption outlets. 7. Update prices in the Micros System to ensure charging reflects newly established prices. 8. Verify that all goods entering the Hotel are accompanied by their corresponding invoices to ensure proper accounting treatment. 9. Review warehouse outgoing shipments to ensure they are duly authorized and directed to the requesting department. 10. Analyze food and beverage warehouse outgoing shipments to confirm alignment with inputs required for various Hotel events, thereby preventing deviations. 11. Conduct daily spot-checks across various consumption outlets to ensure the number of diners matches orders recorded in the system. 12. Establish maximum and minimum stock levels for inputs across various warehouses (for food: dry goods and perishables; for beverages: soft drinks, wines, and liquors) to guarantee adequate supply. 13. Verify daily inventory tracking at wine, liquor, and general beverage consumption outlets to prevent deviations. 14. Confirm that prices at food and beverage supply procurement outlets match purchasing department reports. 15. Prepare reports on purchase price fluctuations for food and beverages to enable the Purchasing Department to procure at market prices. 16. Conduct market studies on pricing at similar consumption outlets in the area to propose competitive pricing. 17. Verify cancellations of food and beverage items rejected by customers to determine responsibility allocation. Position Type: Full-time Salary: $12,344.40 per month Benefits: * Savings fund * Option for indefinite-term contract * Life insurance * Staff cafeteria service * Complimentary uniforms * Grocery vouchers Work Location: On-site employment