About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees - people who share a single focus and encourage to offer phenomenal service.Monitoring Employee Dining Room meal distribution for the entitled colleagues who are living inside or outside and third-party contractors.
Ensure all agreed procedures and services are applied while handing out all meal coupons.
Controlling meal coupons-service provided to contracts and following the benefits P&P. for all levels.
Able to submit a monthly accurate sheet to the management based on benefits entitlements and consumptions.
Make sure that he has accurate figures from each department's monthly needs requests based on the floor third parties workers based on the forecast attendance.
Able to control the paid meals to be settled in cash and in advance via cash receipts at the General Cashier's office.
The assigned cashier will be under EDR manning and reporting to the finance department.
Meal coupons are to be located at the General Cashier's office and delivered to the Cashier in the Log Book for the consumed meals by employees or outsiders.
Able to register the consumed coupons as per actual consumption and hand them over to the Cost Controller.
