Company Description

Rixos Golf Villas And Suites Sharm El Sheikh located in beautiful scenery creates a destination full of natural beauty on the South Sinai Peninsula. Surrounded by magnificent gardens and a Golf field, the contrast of the blue waters and the lush green gardens creates a splendid resort. Rixos Golf Villas And Suites offer an All Inclusive & All Exclusive experience. Staying at Rixos Golf Villas & Suites offers more than the perfect accommodation, a portion of delicious food and superior service, a restaurant with a luxurious buffet, and a unique privilege at Rixos Hotels Sharm El Sheikh await your ultimate holiday experience. The hotel is located in the heart of the city, conveniently near the International Convention Center, 5 kilometres from the airport, and 5 kilometres into the main attraction tourist hub Naama Bay. Rixos Golf Villas & Suites accommodates Families and Couples only. Due to security reasons, the face has to be uncovered.

Job Description

• DUTIES AND RESPONSIBILITIES
• Controls all purchasing procedures relating to quotations, purchase orders and price comparison.
• Controls that all receiving procedures are adhered to.
• Controls that all storing and issuing procedures are followed.
• Checks daily the receiving reports for F & B and supplies, comparing invoices or delivery slips with purchase orders or market list and all additions and extensions in the invoices and report.
• Issues daily food cost reports.
• Issues potential beverage cost / revenue reports as needed.
• Issues The Monthly F&B Cost Report with all pertaining calculations, comments and analysis.
• Issues monthly list of non-or slow moving items to the departments concerned and takes any needed action to prevent spoilage of such items.
• Issues food potential cost reports for outlets as required.
• Issues actual cost calculations for specific banquets comparing it to the potential cost.
• Conducts at least one market survey a month concentrating in high value items. This survey can be made together with The Kitchen Chief, F&B Manager or Assistant F&B for food and beverage items and with the operation analyst for other supplies items.
• Participates in the receiving process very often to investigate quantities, quality of products and if the receiving procedures are followed.
• Checks the weighing scale on a monthly basis for accuracy.
• Prepares the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate.
• Values the inventories and checks all discrepancies, sending all needed information to Accounting for control purposes and comparison with the book values.
• Verifies daily all bar par stocks and takes necessary action when discrepancies arise.
• Performs butcher tests at least each 3 months.
• Performs, portion controls for high priced items as much as possible but at least 10 items per month.
• Ensures that transfers for employee's meals are correctly done and accounted for.
• Ensures that all “transfers” between outlets or to other departments are prepared and accounted for.
• Sets up control systems wherever needed in agreement with financial controller and F&B Manager.
  
  

Qualifications

• QUALIFICATIONS
• Education: 4-year bachelor's degree.
• Experience: At least 4 years of related work experience following theoretical education.
• Foreign Language: Sufficient level of English, communicate effectively with employees.
• Courses and Training: Advanced level of theoretical and practical knowledge.
• Computer Literacy: M.C awareness
• Skills: Have a good communication with staff and have ability to control his staff and handling staff complaints.
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