• To prepare, in conjunction with the Catering Sales Manager and the Food & Beverage Manager, an annual operating budget, which will form part of the Business Plan.
• To ensure that the Department’s Operational Budget is strictly adhered to and all costs are controlled.
• To ensure that all operating standards comply with Company’s and Resort’s Policies and Procedures and Standards.
• To provide the F&B Manager with detailed product and purchase specifications for all the items and beverages used in the outlet.
• Closing function and event bills.
• Strong Leadership and must lead by example.
||Khobar, Saudi Arabia
||Hospitality/Tourism/Travel; Catering/Food Services/Restaurants
||Certification / diploma
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