Experience

Savoy Hotel

• Denmark
• Hospitality
• 100 - 200 Employee

• Cost Controler

  • Apr 2002 - Present

  Checks the required items procedures Checks the quality issued is equal to the quantity required Ordering according to the minimum and maximum stock Check the quality and quantity to receive it Follow up expire date Follow up Hygiene Complete checkup for the quantity , to make sure that the actual stoke is equal to the stock in system Check the quality with department head concerned Check the items in outlet had been posted as sales Check on the on the outlet by making a regular inventory Check F&B transfers between outlets and others and costing Analyses and costing for employee meals and officer checks aily Check the receiving record (pricing, quantity, quality) and make compassion with other hotels Check that the receiving, stores, cost control daily work is done accordingly instruction Check the daily summary received record Check the daily flash cost Check daily officer checks and complimentary report Check the store monthly closing Prepare the monthly report Keep management informed about fluctuation of purchasing price and about detailed analysis of sales statistics Opening Sierra Hotel Opening SOHO SQUARE as costing recipes and menus Show less



Cashiers Resort Rentals

• Travel Arrangements
• 1 - 100 Employee

• Sunrise

  • Jan 2001 - Apr 2002