Job summary:
- Oversees the cost structure of Food & Beverage with the overall objective of maximizing profitability while minimizing waste.
- Manage and ensure efficient running of daily operations for cost control, receiving and store functions
- Analyze and develop cost control strategies to minimize wastages and address all cost related issues
- Prepare daily cost report and take appropriate measures for any discrepancies/abnormalities
- Conduct month end physical inventory count for F&B outlet and kitchen including operating equipment, etc
- Participate in training, motivating and developing individuals within the Management Accounting team
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environmental policies and programs as required.
- Any other job duties and responsibilities may assign by the Management that may be required from time to time.
Perks & Benefits
- Medical insurance
- Officer Check
- Duty Meal
- Annual Increment and Bonus based on performance
