Process and verify all invoices accurately in the Enterprise Resource Planning (ERP) system on a daily basis, ensuring all supporting documents are complete and compliant.
Monitor and follow up on disputed invoices, ensuring timely investigation, resolution, and closure.
Ensure prompt payment of accounts payable and perform monthly supplier/creditor reconciliations.
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Process and verify all invoices accurately in the Enterprise Resource Planning (ERP) system on a daily basis, ensuring all supporting documents are complete and compliant.
Monitor and follow up on disputed invoices, ensuring timely investigation, resolution, and closure.
Ensure prompt payment of accounts payable and perform monthly supplier/creditor reconciliations.
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Providing supervision and assignments to team members as reviewing working papers completed by staff and drafting audit report.
Responsible and coordinate all phases of the engagement, including the execution of the quotation, engagement letter, communications with the client, staffing requirements, deliverables, timelines, client, availability, job planning, and scheduling.
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Strategic planning skills: To understand the hotel's overall strategy and translate it into concrete action plans for human resource management.
Support daily HR operations: Assist in recruitment, training, compensation, benefits, team member relations, labor relations, compliance, safety, and performance management, ensuring compliance with corporate HR policies and federal/local regulations
Enhance team member engagement: Help coordinate recognition programs, special events, and engagement initiatives to foster a positive workplace culture
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High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
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Management of distributors in the assigned area, with respect to infrastructure, process and overall operations to ensure outstanding implementation channel specific of brand / category, reviewing promotional efficiency and Point of Purchase (POP)/ Outlets vision, while ensuring agreed ROI and distribution objectives
Develop and train the distributor operation managers and the distributor sales representatives
Set growth agendas in line with company goals and liaise with local distributor teams for front end delivery.
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Management of distributors in the assigned area, with respect to infrastructure, process and overall operations to ensure outstanding implementation channel specific of brand / category, reviewing promotional efficiency and Point of Purchase (POP)/ Outlets vision, while ensuring agreed ROI and distribution objectives
Develop and train the distributor operation managers and the distributor sales representatives
Set growth agendas in line with company goals and liaise with local distributor teams for front end delivery.
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High school diploma or GED; 1 year experience in the housekeeping or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Ensures knowledge and understanding of OSHA regulations are up to date.
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High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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