reporting and controlling of Cost of Sales in the hotel, including audit and control, financial analysis years' experience in Purchasing (Essential). Cost Control / procurement in hotels (Essential). Reporting industry. (Essential) In depth understanding of cost control (Essential) In depth understanding of hotel F&B Minimum / Maximum stock levels by the financial controller and general manager. Checks explain if needed highly consumed items. Ensures validity of items available, force issue obsolete items and follows up on
reporting and controlling of Cost of Sales in the hotel, including audit and control, financial analysis years' experience in Purchasing (Essential). Cost Control / procurement in hotels (Essential). Reporting industry. (Essential) In depth understanding of cost control (Essential) In depth understanding of hotel F&B Minimum / Maximum stock levels by the financial controller and general manager. Checks explain if needed highly consumed items. Ensures validity of items available, force issue obsolete items and follows up on
reporting and controlling of Cost of Sales in the hotel, including audit and control, financial analysis experience in Purchasing (Essential).
reporting and controlling of Cost of Sales in the hotel, including audit and control, financial analysis Minimum / Maximum stock levels by the financial controller and general manager Checks explain if needed highly consumed items Ensures validity of items available, force issue obsolete items and follows up on functions, quotations, quality and availability Responsible for physical control of all store items until issued issued, fully documented under strict control procedures (key control, timing schedule, authorised issue
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality suppliers to ensure ingredients are available and costs are controlled. Financial Management: Handling finances
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality suppliers to ensure ingredients are available and costs are controlled. Financial Management: Handling finances
on-sell wine and courses. The applicants should be available 5 – 6 nights a week and for some lunches. Hours
preparation and food quality control. Will be responsible for kitchen control systems and stock management
adherence to safety standards.
performance and adherence to safety standards. Quality Control: Ensure all dishes meet strict standards for quality efficiently, ensuring optimal stock levels, cost control, and minimal waste. Health and Safety Compliance: education and compliance among the team. Cost Control: Effectively manage the kitchen's budget and food