Financial Reporting: Prepare accurate daily and monthly F&B cost reports, variance analyses, and budget performance summaries for the management team.
Policy Compliance: Ensure all procurement and disbursement transactions adhere to standard financial guidelines and internal control policies.
Departmental Collaboration: Meet regularly with the Executive Chef and F&B Manager to plan high-yield menus, forecast promotion profits, and train associates on minimizing wastage....
Order Taking & Serving: Accurately capture à la carte food and beverage orders, communicate efficiently with the kitchen team, and serve items promptly.
Table Maintenance: Efficiently clear plates, sanitize tables, reset cutlery for the next guests, and manage high guest turnover smoothly during peak hours.
Cleanliness & Safety: Maintain strict hygiene and cleanliness across the dining floor, side stations, and buffet areas in compliance with resort food safety regulations....