Monitor daily revenues and costs and prepare a daily and month to date Food and Beverage Cost Report as prescribed in the Accounting and Finance Manual, at a frequency agreed with the Executive Chef and Director of Finance 3....Maintain a close working relationship with the Food & Beverage Director, Executive Chef and Purchasing Manager and make them aware of any potential problems or opportunities to improve the controls in their areas as they relate to food and beverage – Keep the Director ...
We are made up of executive and administrative (or case team) assistants, visual service artists, receptionists, facilities staff, and the team leaders and office coordinators who manage these operations and business management jobs ...