Description:

Gili Lankanfushi is a private coral island in the pristine blue waters of North Male Atoll.  This Eco-Luxury resort, surrounded by the gifts of nature, is a preferred employer of unique, talented and passionate individuals seeking a rewarding career in a top level luxury hospitality environment.

We invite candidates with the same passion for excellence to provide memorable experiences to our guests, while striving to reduce our environmental impact and preserve our surroundings.

Requirements:

1. Main Duties

Your main duties listed below are intended only as illustrations of the various types of work that may be performed to carry out the objective of this position. The omission of specific statements of duties does not exclude them from the position if the work is related or a logical assignment to the position.

 

1. Attend duty on time and in the correct uniform and conforming to resort grooming standards.
2. Check daily requisitions from outlets to the main stores for correct posting and determine the monthly consumption value of food and beverage.
3. Check transfers from one outlet to another and summarize on a monthly basis
4. Summarize the spoilages and shortages of the month for the purpose of the food cost. report
5. Summarize the discounts and allowances given in outlets.
6. Prepare and get approval for the daily and monthly cost of house use and complimentary sales.
7. Liaise with the Human Resources department and Host kitchen to find out the cost of food for the Hosts.
8. Prepare the food and beverage cost report for each outlet.
9. Report the adverse variances in cost and comment on the possible areas for correction.
10. Keep track of any increases in cost prices for possible revision of selling prices.
11. Determine the cost of recipes in use and new menus introduced from time to time with the help of the Executive Chef.
12. Suggest selling prices for new menus, products etc. keeping in line with the cost norm.
13. Supervise the store operations in order to ensure that the purchases and issues are recorded in the inventory control system in time; bin cards are maintained up to date; stocks are arranged and kept properly .
14. Organize stock counts at the outlets and main stores and finalize the month end stock balances.
15. Liaise with the suppliers with the help of the Purchasing department for any discrepancies relating to quantity received, prices etc.
16. Work in co-ordination with the Storekeeper to report the slow moving and non-moving items periodically to the management.
17. Work in co-ordination with the Storekeeper to report the list of items having short expiry dates and which need to be given special attention to prevent loss due to expiry.
18. Keep track of the consumption pattern of the food and beverage items to ensure that overstocking is avoided.
19. Fix minimum, maximum and re-order levels for the inventories in consultation with the Purchasing department, Executive Chef and observing the lead time for replenishment of stock.
20. Devise duty rosters for the Night Auditors to schedule periodic stock counts at the outlets involving food and beverage.
21. Undertake additional responsibilities as required by the superior

 

Only shortlisted candidates will be notified