i. Supervise Storekeepers and receiving clerk.
ii. To liaise with purchasing on the timely delivery of items.
iii. Ensure that security of all stores has been adequately maintained, including proper restrictions on the issue of keys and general access.
iv. Ensure that all incoming goods have been received via the Receiving Area, with deliveries properly checked against purchase orders and market list.
v. Make an ocular inspection of the storeroom and receiving Area on a daily basis.
vi. Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
vii. Conduct regularly butcher and cooking testing and yield testing.
viii. Perform recipe costing for food and beverage.
ix. Safeguard and monitor the movement of chinawares, glasswares, silverwares and linen.
x. Conduct monthly inventory taking of food, beverage and other store room items.
xi. Conduct every six months inventory taking of chinawares, glasswares, silverwares and linen.
xii. Conduct spot check of beverage at the bar.
xiii. Conduct market price survey in coordination with the Purchasing Manager and Executive Chef.
xiv. Do monthly costing and ensure prompt submission of all month-end reports.
xv. Prepare monthly listing of slow moving and obsolete items and recommend steps to be taken.
xvi. Coordinate with other departments especially F&B Department regarding cost matters.
xvii. Perform other duties that may be assigned from time to time.