Cost Monitoring & Analysis: Calculate and analyze weekly/monthly food and beverage costs, evaluate buffet and menu pricing against actual product costs, and manage staff cafeteria costing.
Daily Cash Management: Collect, count, and audit daily cash drops and receipts from all operating outlets (Front Office, F&B, Recreation, etc.) against daily system reports.
Guest Service & Hospitality: Warmly welcome guests, assist with seating, and maintain an energetic, attentive presence throughout the breakfast, lunch, and dinner shifts.