Essential Function: To organize and to control all Stores activities To control receiving of goods. To check rightness of prices and their correctness in the receiving documents of food, beverage and other goods To make tenders between suppliers and present the tender results To control all necessary documentation for receiving procedure and correctness of filing and storing To control correctness and timely posting of invoices in accounting system and to control rightness and timely posting of the Stores Requisitions To organize and to control all Stores Issues to the restaurant and other departments To control Main Store inventory To control inventory discrepancies (differences between actual leftovers and data of storekeeping and accounting. Reconciliation) To control the Expired Dates of goods, right costing of the Spoilage and Breakage at the Main Store and Revenue Centers and correct filling out all necessary documentation (acts, certificates, notes, etc.) To organize monthly inventory in Restaurant, Bar and other F&B Revenue centers to make Spot Check of Food & Beverage To organize and to control daily sales activities in Revenue Centers, also including Spot Check of the opening bills To control rebate bills in the F&B revenue centers (together with the F&B Manager) To control existence of Menu Items in Toast and timely changing the prices To calculate all Menu Items of all F&B departments. Menu engineering To make Economic Analysis and to give recommendations based on the results of food inventories (with participation of F&B Manager and Kitchen Chef) and beverage inventories (with participation of F&B Manager) and other non F&B goods To control Complimentary Expenses and other Commercial Expenses in the Restaurant, calculating and filling in reports on complimentary expenses To control correctness of distribution of expenses between departments and their foundations. Writing off the material values according to departments and filling in corresponding accounts To control Staff Cafeteria activities and correct sharing of Staff Cafeteria expenses between departments, to calculate Staff Meal Cost and sharing meal cost between all members of Staff To participate in making decision of cost-controlling procedure which take place during operating of F&B and other departments To take part in the process of software installation and modification concerning of cost-controlling duties only To work according to requirements of rules, norms of the safety precautions and industrial sanitary To follow strictly the staff appearance and hygiene rules and undergoes the regular medical examinations in timeDepartment Responsibilities: Arrives punctually for work, adhering to company attendance policy Demonstrates proper care and respect for company property Attends department meetings and training sessions as requiredKnowledge/Skills: Bachelors degree in Finance, Accounting, Business Administration, or a related field. Minimum of 2 years of experience in finance and accounting roles. The ideal candidate must also possess excellent organization, task management, and verbal/written communication skills A successful candidate will be comfortable in a high-energy, service-oriented environment and be able to manage multiple functions and priorities Working knowledge of Microsoft Word/Excel/PowerPoint/Outlook programs recblid yqh03jq8tydvgj1r9r9lpfbt5iocy9