• Provide an effective auditing system for the activities of the Materials Management section.
• Provide a summary of the costs required by various colleagues in the Accounting and Control Department to prepare daily and monthly reports.
• Provide Department Heads with the cost figures necessary for them to operate their individual profit center profitably.
• Provide a system of monitoring the data input by operation level ambassadors.
• To compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
• To audit prices and quantity variances as per daily Receiving Variance Report.
• To ensure the inventory items and services which are bought and used in providing guests services and facilities are stored and used in the controlled manner and according to accounting principles.
• To check the data entered in Materials Management by ambassadors and to correct where necessary.
• To prepare daily the Comparison Report on Food & Beverage Actual vs. Potential costs / sales.
• To reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
• To prepare analysis on General Stores issues such as guest supplies against budget.
• To verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
• To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.
• To audit inventory transactions and make adjustments when necessary.
• To collate and journalize month-end figures.
• To attend month end and other stocktaking activities in all Food & Beverage and general areas.
• Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance\'s approval.
• To coordinate and assist in the inventory taking of operating equipment every four months.

Accor