This job is no longer available.

You can view related vacancies or set-up an email alert notification when similar jobs are added to the website using the buttons below.

Job Description

Principle Responsibilities & Position Purpose: 

Accountable  for the accounting operations of the company, to include the production  of periodic financial reports, maintenance of an adequate system of accounting  records, and a comprehensive set of controls and  budgets  designed to mitigate risk, enhance the accuracy of the company's reported financial results and ensure that reported results comply with generally accepted accounting principles or international financial reporting standards.


  • Liaise closely with the Food & Beverage department   on various operational  and  cost related issues.
  • Prepare  the  costing  for  recipes  and  menus  prepared   by  the  Executive  Chef  and suggests the selling price.
  • Perform test checking  on the receiving  of goods  at the restaurant and  see that  the procedures are followed  correctly.
  • Perform random test counts in the stores.
  • Prepare daily flash report of food costs.
  • Attend  major banquet events with open bar.
  • Prepare P&L statement of major banqueting  events.
  • Prepare event revenue breakdown  summary.
  • Verify daily outlet void control sheets.
  • Verify outlet  open  item report to see the correct  pricing  has been  applied  and  take necessary action  in input the recurring items in the POSsystem.
  • Randomly test the inventory of outlets by reconciling  the opening  stock with the closing stock, taking account  of store issuesand sales.
  • Verify and approved  outlet food  & beverage  requisitions and forward them to Stores.
  • Scrutinize requisitions for special events.
  • Transfer POS(micros) revenue data  and run the potential  usage report.
  • Prepare costing of invoices of imported  items.
  • Verify and record beverages  received  free of cost.
  • Review and verify spoilage.
  • Prepare general store issue reports on weekly basis.
  • Perform market surveys once in six months, necessary amendments  should be made to the standard  list of suppliers for food & beverage,  in liaison with the Executive Chef and Finance Manager
  • Analyze and  prepare  entertainment,  complimentary,  employee  relation  & employee meals cost at month end.
  • Prepare inventory variation report.
  • Prepare cost controllers report.
  • Advice  all concerned,  raise alarms when  expenses and  costs are high and  are not in line with revenues generated.
Get Jobs Like This By Email


Alfee Fernandes
+9714 361 4601