About this role
Supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control of non food purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items.To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimumAssist the Director of Finance for all the reportsAny matter which may effect the interests of the hotel should be brought to the attention of the Management.
Bachelor of Hotel Management/Finance or Similar or 3-year bachelor's degree in Finance and Accounting or similar major.Proven experience in a similar role, preferably in the same industry.Strong knowledge of business operations and financial management. Excellent leadership and communication skills. Your team and working environment:
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.