Jobs at Elvaridah Limited

Job Summary

• The Accountant is responsible for managing all financial transactions, reporting, budgeting, and compliance activities within the hospitality establishment (hotel, restaurant, lounge, or event facility).
• The role ensures accurate financial records, effective cost control, and support for management decision-making to improve profitability and operational efficiency.

Key Responsibilities
Financial Management & Reporting:

• Maintain accurate records of all financial transactions (sales, purchases, expenses, and revenue).
• Prepare daily, weekly, and monthly financial reports.
• Reconcile bank statements, cash books, and POS systems.
• Ensure timely preparation of profit and loss statements and balance sheets.

Cost Control & Budgeting:

• Monitor operational costs (food, beverages, labor, utilities, etc.).
• Assist in preparing annual budgets and forecasts.
• Identify areas of waste and recommend cost-saving measures.
• Track inventory usage in collaboration with operations and procurement teams.

Revenue & Sales Monitoring:

• Analyze daily sales reports from restaurant, bar, rooms, or event services.
• Ensure accurate recording of all revenue streams.
• Monitor pricing accuracy and billing systems.

Compliance & Audit:

• Ensure compliance with tax regulations and financial reporting standards.
• Prepare documentation for internal and external audits.
• Maintain proper filing of financial records and supporting documents.

Inventory & Stock Control:

• Work with operations to track inventory movement and valuation.
• Verify stock reports against financial records.
• Investigate discrepancies in stock usage or wastage.

Systems & Internal Controls:

• Maintain strong internal financial controls.
• Oversee accounting software and POS integration.
• Ensure proper authorization of financial transactions.

Collaboration & Support:

• Work closely with management, procurement, and operations teams.
• Provide financial insights to support decision-making.
• Support payroll processing and staff cost analysis when required.

Qualifications & Requirements

• Bachelor’s degree in Accounting, Finance, or related field.
• 2–5 years experience in accounting (hospitality experience preferred).
• Knowledge of hospitality accounting systems and POS software.
• Strong analytical and numerical skills.
• Proficiency in Excel and accounting software (e.g., QuickBooks, Sage, or similar).
• Strong attention to detail and organizational skills.

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Job Description

• The Catering Service Supervisor will be the operational backbone of every event the company services.
• This role goes beyond food — it is about making sure every moving part works: waiters are sourced, briefed, and deployed correctly; cutlery, plates, and serving equipment are packed, transported, and fully accounted for; the event hall is set up to standard; food is distributed in an orderly and timely manner; and every item is returned intact after the event.
• The ideal candidate is a calm, firm, and highly organized individual who takes personal ownership of event readiness — someone who prepares thoroughly in advance, leads the service team with clarity and confidence, and ensures nothing is left to chance on the day of an event.

Key Responsibilities
Waiter Sourcing & Team Coordination:

• Source, vet, and confirm an adequate number of waiters for each event based on the size and nature of the function.
• Assign clear roles and responsibilities to each team member well ahead of the event date.
• Conduct pre-event briefings to communicate tasks, service expectations, timing, and conduct standards.
• Supervise waiters throughout the event, ensuring attentiveness, correct service etiquette, and discipline at all times.
• Maintain a reliable pool of trained waitstaff and identify suitable additions to the team as needed.

Equipment & Cutlery Management:

• Source and confirm the availability of all required cutlery, plates, glasses, serving utensils, chafing dishes, and other catering equipment ahead of each event.
• Prepare, count, and pack all items in an organized manner before departure to the venue.
• Cross-check packed items against the event checklist to ensure nothing is missing before dispatch.
• After each event, conduct a thorough inventory check to confirm that all cutlery, plates, and equipment have been returned in full and in good condition.
• Identify, document, and report any missing, broken, or damaged items to management promptly.
• Maintain an up-to-date record of equipment stock and flag items requiring repair or replacement.

Logistics - Transportation of Items To & From the Venue:

• Coordinate the packing, loading, and transportation of all food, equipment, and catering materials to the event venue.
• Ensure items are properly secured and organized for transit to prevent damage or loss in transit.
• Oversee the post-event packing and loading of all items for return, ensuring every piece is accounted for before the team departs the venue.
• Liaise with drivers and logistics personnel to ensure timely arrivals and departures that align with the event schedule.
• Maintain clear outbound and inbound item logs for every event.

Event Hall Setup & Service Flow:

• Arrive at the venue with sufficient lead time to oversee a complete and professional setup before guests arrive.
• Direct the arrangement of food stations, buffet lines, table settings, serving equipment, and décor elements as specified for each event.
• Ensure the hall is set up neatly, consistently, and in line with the client's brief and the company's standards.
• Manage the flow of service throughout the event — coordinating when food is brought out, how it is served, and the pace at which service is delivered.
• Anticipate and respond to service challenges in real time to ensure a seamless guest experience.

Food Service & Distribution:

• Oversee the orderly and timely distribution of food to guests, ensuring correct portioning and presentation standards are maintained throughout.
• Enforce food safety and hygiene protocols at all times — including temperature control, PPE compliance, and proper food handling.
• Ensure food replenishment is timely and that no station runs dry during active service.
• Coordinate food box packaging and dispatch for off-site catering orders, including item verification, sealing, and labeling before delivery.
• Confirm safe and complete delivery of food items to clients and obtain confirmation of receipt where required.

Pre-Event Planning & Preparation:

• Review event briefs in advance and confirm all operational details — guest count, menu, venue, timing, and staffing requirements.
• Conduct stock checks ahead of each event and proactively arrange procurement of any shortfalls.
• Prepare detailed packing lists, equipment checklists, and staff assignment schedules for every event.
• Ensure the workspace and storage areas are clean, organized, and ready before packing commences.

Requirements

• Interested candidates should possess a Bachelor's Degree.
• Proven experience in catering, hospitality, or event supervision.
• Strong organizational and multitasking skills.
• Ability to manage teams in fast-paced environments.
• Good knowledge of food safety and hygiene practices.
• Strong attention to detail and quality control.
• Ability to work early mornings, weekends, and event-based schedules.
• Proximity to the business location is highly preferred.