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full-time
- Degree or diploma in Accounting or hotel management is an asset.
- Minimum 1-2 years
- Should be able to effectively communicate with diverse groups.
- Has the right attitude for the position, details oriented.
GENERAL MISSION:
- To analyse, control, improve and report food and beverage costs, expenses and revenue.
- To maximize the food and beverage profitability, productivity and quality by providing data to the management
RESPONSIBILITIES AND MEANS:
- To spot check daily receiving and store keeping procedures to ensure they are being followed.
- To spot check goods to see they are received , issued ,documented , stored and requisitioned as per company guidelines
- To coordinate with other departments regarding storeroom operational matters where necessary.
- To supervise all inventory teams during monthly physical count of inventory items and compare stock register balances of items against physical count.
- To do spot checks of outlets to ensure cost control system and work procedures are being implemented efficiently.
- To prepare menu costing in coordination with the Executive chef
- To check and monitor Par Stocks in F&B Stores and outlets
- Control and supervise on in house complimentary checks.
- วันหยุด 2 วัน ต่อสัปดาห์
- ค่าบริการ
- กองทุนสำรองเลี้ยงชีพ
- อาหารที่แคนธีนพนักงาน
- ประกันกลุ่ม มีสิทธิผู้ป่วยนอก
- ประกันสังคม
- วันหยุดนักขัตฤกษ์ประจำปี
Welfare & Benefits
- 2 Day off/ Week
- Service Charge
- Provident Fund
- Meals at Staff Canteen
- Group Insurance with OPD
- Social Security Fund
- Public Holidays
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hotelJob
