Develop and maintain a system of internal controls (financial and otherwise) for managing the Food & Beverage resources, Operating Equipment and Fixed Assets in accordance with corporate guidelines that function in an orderly and efficient manner, ensures adherence to hotel policies, safeguards' resources and secure as far as possible the completeness and accuracy of records.
Manage closing of books and preparation of Cost Control Reports as per Hotel Standards.
Analyse & interpret financial reports, identify trends and make recommendations where necessary.
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