Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.
To study, analyze and report on all variances pertaining to costs and inventory management
To manage the hotel monthly inventory process in the strict respect of the hotel policies
To supervise the daily receiving and storekeeping activities.
To participate in annual contract process
To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments
To prepare and issue various cost reports.
To ensure the physical verification of hotel inventories periodically i.e. Stores, circulation and fixed
To monitor Gate Pass System
To discharge the duties in an effective and efficient manner.
o verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report
To cost all recipes, inter-kitchen transfer as well as any food and beverage consumed by the hotel employee.
To define min/max, par stock management system and ensure the strict compliance with by all parties concerned
To control that all goods received and delivered in/out hotel main stores are properly documented and accounted for
To perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis report and ensure that all discrepancies are explained.
To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balances reconciled with general ledger month-end balance.
To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
To report on Beverages sale and costs report
To establish beverage price
To conduct surprise audits for buffets
To monitor the report on Returnable & non-returnable Gate pass and submit the analysis/ concerns to the management.
To ensure timely submission of statutory reports to excise authorities and maintain records accordingly
To supervise physical count of store, circulation and fixed inventory of the hotel at regular intervals.
To audit plate counts for banquet events
To comply with all the state excise rules and regulation for purchase , storing and selling of liquor
