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JOB SUMMARY Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees
Key Responsibilities 1. Accounting Operations Maintain the general ledger, ensuring accuracy of journal entries and reconciliations. Manage daily accounting activities, including expense booking, accruals, and payments. Handle accounts receivable and payable, ensuring timely collections and disbursements. Conduct
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