1. Actively follow and promote the Company Safety and Security policies and ensure that follow employees and visitors are doing the same. These policies are to be always followed within the Company environment so as to ensure a safe and secure workplace for all.
2. Generate weekly/monthly, and upon requested of the F&B Director / Brand Operations Managers, analytical reports related to inventory.
3. Review existing procedures related to processing transactions/generating reports and recommend needed adjustments/enhancements to improve processes’ timeline and reporting efficiency.
4. Review and validate company’s data F&B Cost of Goods (COGS) and consumption as well as provide.
5. the upper management with required reports.
6. Supervise all the tasks handled by F&B team members including day-to-day transactions and train restaurant and warehouse team members on all inventory related processes.
7. Provide technical support to local peers and communicate with the IT department to resolve/limit the technical challenges.
8. Follow up closely with F&B Director, F&B Brand Operations Managers and Executive Chef for ensuring the proper implementation of F&B policies/ procedures aimed to control losses/ decrease the shrinkage percentage.
9. Review and validate group data COGS and consumption as well as provide the upper management with required reports.
10. Conduct quality control on the Group’s data, generate monthly analytical Inventory reports and supply the Management and Commercial teams with accurate reports accordingly.
11. Review all the processes related to Inventory transactions and ensure alignment within local Inventory Control departments.
12. Develop and conduct training programs of new systems/ applications related to the Inventory Control department considerations.
Job Types: Full-time, Permanent
Ability to commute/relocate:
Application Question(s):
Education:
Experience:
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