1. To check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
2. To prepare the daily and monthly cost report department in relation to cost of sales.
3. To check the merchandise variance for discrepancy and obtain valid explanations from the material manager.
4. To maintain daily record of inventory purchased for every chart of account and ensure it is balance with account payable.
5. To spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
6. To check and ensure that no issued out from the store without requisition or inventory movement from which have been approved by the respective department head.
7. To prepare daily staff canteen cost report.
8. To organize and do stock take and monthly closing procedures and to prepare all journals.
9. To prepare cost board and the related journal vouchers.
10. To organize and prepare minutes on the cost audit meeting.
11. To check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices stamped and signed by the material clerk.
12. To record the total daily purchase by chart of accounts and accumulate for month end balancing with account payable.
13. To check and ensure that all inventories purchased are in balance with account payable on a bi-monthly basis.
14. To check that, wherever possible, three quotations have been obtained for each item purchased.
15. To ensure that purchasing obtain up – to – date and accurate prices by comparing prices against suppliers quotations.
16. To check and ensure that materials clerk does not received goods without a purchase order or market list, and receiving department only hold files for current purchase list for goods not yet received.
17. To check and review filled requisitions which are posted by issuing department and ensure that goods are not issued more than requested.
18. To check and change the expense code on the daily proposed issue journal.
19. To prepare and collect supporting for FF & E purchase.
20. To do spot check to ensure that the goods are received as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month – end at Engineering, Beverage, Container, General store, Tobacco, and outlets bar and kitchen.