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– Continuously monitor financial statements to ensure costs and margin targets are achieved, producing financial reports for management as they relate to costing
– Responsible to achieving overall cost / budgetary targets at the company.
– Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
– Implement effective internal controls at the company and company restaurants to achieve cost targets, including proper inventory and purchasing strategies / policies / systems
– Implement technologies that drive cost savings and remove inefficiencies
– Final approval on all purchases orders, delivery of the group purchasing strategy
– Fix inefficiencies and exploit efficiencies across supply chain
– Enhance bottomline through effective engagement and negotiation across the supply base. Negotiate with vendors to ensure optimal outcomes.
– Calculate costs of F&B items, menu costing analysis and aid in pricing. Work closely with Operations Manager, Purchasing and Chefs to ensure accurate costing and costing strategies
– Continuously audit company policies and procedures to identify any shortcomings or to ensure better outcomes
– Ensure all work is carried out in line with SOPs and annual budgeting / business plan
– Implement strong inventory control policies as well carryout inventory audits frequently