The Cost Controller under the supervision of the Accountant maintains accounts’ standards as defined by the hotel accounts policy. He/She ensures that all prices from suppliers are correctly applied in the system.

The Executive Sous Chef is in charge of all staff and ordering issues in the kitchen. He is responsible for the smooth operation of kitchen during the absence of the Executive Chef

The Maintenance Manager is responsible for all maintenance aspects of the hotel to ensure that all the physical and technical installations are kept in perfect conditions at all times for the satisfaction and safety of the guests.

The Purchasing Assistant has to ensure that all purchases are acquired on a timely basis and at best possible value-for-money scenarios