Financial Advisor
Metlife
Total years of experience :10 years, 9 Months
investment and protection
financial advising
creating and managing the cost department
Cost Controller - Procurement manager at ZAAROUR COUNTRY CLUB (Hotel Le Grand Chalet and Ski Station)
- Responsible for all Club Purchase (Snow Blowers, building and construction materials, F&B Items, etc.)
- In Charge of Store control, inventory Control and count
- In Charge of F&B Costing
Pre-opening
Oversee and directs all aspects of entire hotel operations including F&B activities, Banquets, Front Office, Housekeeping, Laundry, Maintenance, recreation, Security, Accounting, Human Resources and Reservations operations, according to the approved budgets, and exercises all the necessary efforts to improve the standards and quality, reflecting a professional image of the hotel.
cost controller in charge of costing and cost accounting-store and purchasing manager at MONROE HOTELS.
-monitor and control all procedures in purchasing and stores.
-establish and maintain local policies for all purchasing and stores.
-monitor daily revenues and cost and preparing a daily and month to date food and beverage cost report.
- monitor and record all house account meals.
-maintain menu costing on all items.
-Data entry of all invoices and recipes.
- creating checklists for all outlets to prevent wastage and breakage and for better cost.
-Duty manager.
Store keeper:
-Receiving and issuing products from supplier to outlets.
- Expiry date and using FIFO for my main store and making a
minimum and maximum for each item.
- SRR(store room requisitions), transfers, purchase orders sheets
-Organizing time and date for receiving products from suppliers
-Organizing time for every outlet to make his SRR and collect their
goods.
-Monthly inventory to main store and to all outlets by organizing
dates for each outlet.
Purchase:
-Receiving the orders from the all outlets make them as a PO
(purchasing order) to be ordered from the supplier.
-Making quotations with all the suppliers for better price and
quality.
-Organizing time to all outlets to make their orders.
Cost control:
-Recipes to all menus for better cost.
-Monthly cost for food and beverage.
inventories and recipes making receiving and delivering goods to outlets