The Luke Hotel is a luxury hotel in Nairobi and the gracious host to prominent world leaders, renowned authors, and international celebrities. The Luke Hotel retains much of its historical charm while at the same time offering all the luxuries and amenities of a five-star hotel. Today, The Luke Hotel heritage character is preserved whilst offering modern hotel services and amenities to create Nairobi's best hotel experience. If you crave to enjoy the luxurious amenities provided by the best hotel in Kenya or taste world-class cuisines, then booking an accommodation here lets you achieve it.Qualification and Requirements Academic Qualifications - O level with mean of C stand Professional Qualifications – A degree/diploma in stores management, procurement, hospitality management or related field Experience – 5 years experience in a similar position  at a busy high end club or a hotel Highly developed analytical, communication and presentation skills Technical Knowledge – deep understanding of hotel / club inventory systems and procedures Proficiency in accounting software's and Microsoft excel Conversant with working with a POS and materials control systems Attentive to details and organizational skills Key Duties and Responsibilities Overseeing stocktaking and maintenance of precise accurate inventory records of all items Collect, collate food and beverage stock data and compute  food and beverage costs respectively for the attention of the management Give red alert reports and advice the management accordingly in cases where the costs are off the acceptable range Submit events cost reports clearly indicating the cost aspects and the incidental profit margins for decision making. Cost Control analysis - monitor, analyze and control food and beverage costs to ensure they remain within budgets - and identify all areas of wastage POS/Revenue Audit - scrutinize and audit POS transactions, including verifying void bills, and complimentary items and reconcile the same for managements’ attention Menu Pricing and Engineering -participate in menu costing and pricing to ensure items are profitable, utilizing cost reports suggest modifications Process Improvement - identify weaknesses in operational control procedures and recommend improvements Procurement collaboration - verify receiving procedures for quality and price accuracy Reports -compute and prepare daily, weekly and monthly cost reports, variance analyses  wastage and forecast reports to keep management informed