Total Years of Experience: 16 Years, 4 Months
November 2015
To Present
Finance manager
at REEVAN group
Location :
Saudi Arabia - Alahsa
manage and control the accounts section
plan for the financial goal and strategy
issue the financial statements
plan for the financial goal and strategy
issue the financial statements
May 2014
To October 2015
Assistant financial control
at solymar sharks
Location :
Egypt - Sharm el Sheikh
assistant financial manager to manage accountant team and handling operation finance in company
May 2010
To April 2014
cost controller
at sol sharm
Location :
Egypt - Sharm el Sheikh
Managing cost department
February 2009
To April 2010
cost controller
at Travco
Location :
Egypt - Sharm el Sheikh
managing cost department
November 2007
To February 2009
cost auditor
at hyatt
Location :
Egypt - Sharm el Sheikh
Review the General, food and beverage store issue on a weekly basis to insure that all the general ledger account are properly allocated
·2 Check the control of the F&B functions
·3 Conduct surprise General cashier counts
·4 Audit the day-to-day operation of all food and beverage outlets
·5 Fully conversant with operation of the Materials Department, i.e., receiving, purchasing, issuing, storing and commissary kitchen
·6 Be involved in formal negotiations for annual or large contracts involving inventory items
·7 Spot checks to ensure that goods are received as per specifications
·8 All outlet recipes are accurate and portion sizes consistent
·9 Prepares daily food and beverage actual/potential cost report
·10 Witness spoilage items for verifying spoilage report.
·11 Prepare month-end Cost Board and pass Journal Entries.
·12 Prepare and review with Materials Manager on slow-moving items.
·13 Audit monthly stocktaking and prepares stock reconciliation for all stockrooms
·2 Check the control of the F&B functions
·3 Conduct surprise General cashier counts
·4 Audit the day-to-day operation of all food and beverage outlets
·5 Fully conversant with operation of the Materials Department, i.e., receiving, purchasing, issuing, storing and commissary kitchen
·6 Be involved in formal negotiations for annual or large contracts involving inventory items
·7 Spot checks to ensure that goods are received as per specifications
·8 All outlet recipes are accurate and portion sizes consistent
·9 Prepares daily food and beverage actual/potential cost report
·10 Witness spoilage items for verifying spoilage report.
·11 Prepare month-end Cost Board and pass Journal Entries.
·12 Prepare and review with Materials Manager on slow-moving items.
·13 Audit monthly stocktaking and prepares stock reconciliation for all stockrooms
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