1. Carrying out daily F&B cost controlling
2. Analysing the daily F&B reports
3. Finalisation of daily, monthly and seasonal financial statements
4. Control and booking of mini bar consumption
5. Support with stocktaking
6. Assistance in F&B administration
7. Carrying out spot checks
8. Support in purchasing the entire F&B and non-food area
9. Correspondence with suppliers
10. Checking incoming goods in terms of quantity and quality
11. General order processing (internal and external)
12. Programming and maintenance of the ‘MATRIX’ cash register system
13. Programming, checking and booking of various goods movements with the ‘KOST’ merchandise management programme
14. Booking of delivery notes and invoice control
15. Close cooperation with the F&B Operations, Kitchen and Groups & Events departments
#J-18808-Ljbffr