Female; Any Nationality; Min 3 Year of Exp ; Bachelor Degree; Age between 25-45
Your main duties will be:
•Ensure thorough monitoring and proper allocation of costs to all sister properties is consistently and accurately performed.
•Monitor the production from the main kitchen and report any inconsistencies in terms of unauthorized issue of products.
•Coordinate with other departments regarding storeroom operational matters where necessary.
•Supervise all inventory teams during monthly physical count of inventory items and compare stock register balances of items against physical count.
•Analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
•Assist the Executive chef to complete the Budget and report the result comparing with the budget of all food & beverage activities.
Send Your Cv with Photo in word format to : firstname.lastname@example.org