Cost Controller

Job description / Role

Key tasks
- Supervise and analyze the process of ordering, bidding, purchasing, storing, issuing and consuming in the hotel.
- Verify the stored goods are not exceeding the currant consumption requirements of the hotel, and suggestion to be done regularly to minimize the inventory value without effecting the smooth operation of the hotel.
- Quantities of the orders placed, selected suppliers and their offered prices for placed order to be check to determine hotel purchasing policies are adhered in the process. Assist PM in price comparisons and other analytical performance to maximize the profitability.
- Inventory spot checks should be carried out in storerooms and variance to be noted to PM and FC regularly. Verifications to be done on Expired Items Lists, Slow Moving Lists and Non Moving Lists prepared by the Storekeeper, variance to be corrected and action to be taken together with PM and Executive Chef to minimize the risk of possible inventory write-offs.
- All store requisition to be monitored to prevent unauthorized consumption of the stored goods. Bar items to be issued as per consumption and additional stocks issued for various events to be monitored for the consumption and for the returned of the balance stocks. Validity of the Accountability Reports prepared by banqueting staff for above events should be confirmed with the F&B Manager soon after the event.
- Accuracy of the recipes entered in the F&B System by Executive Chef to be monitored and same to be updated with the changes in products yield, brands and suppliers etc. FBM to be notified in the events of significant changers in the recipe cost for appropriate action.
- Beverage receipts to be maintain in F&B System with the assistance of FBM and standards mentioned on recipes and practices performed in dispensing beverages to be monitored and adjustments to be done accordingly.
- Potential Usage Cost of the beverage products to be calculated for each revenue center separately, and same to be compared with the actual usage. All variances by product should be reported to FBM and FC at the end of each period.
- Same to be done for sample food products and variance to be notified to Executive Chef, FBM and FC weekly.
- All store requisition to be monitored to prevent unauthorized consumption of the stored goods. Bar items to be issued as per consumption and additional stocks issued for various events to be monitored for the consumption and for the returned of the balance stocks. Validity of the Accountability Reports prepared by banqueting staff for above events should be confirmed with the F&B Manager soon after the event.
- Accuracy of the recipes entered in the F&B System by Executive Chef to be monitored and same to be updated with the changes in products yield, brands and suppliers etc. FBM to be notified in the events of significant changers in the recipe cost for appropriate action.
- Beverage receipts to be maintain in F&B System with the assistance of FBM and standards mentioned on recipes and practices performed in dispensing beverages to be monitored and adjustments to be done accordingly.
- Potential Usage Cost of the beverage products to be calculated for each revenue centre separately, and same to be compared with the actual usage. All variances by product should be reported to FBM and FC at the end of each period.
- Same to be done for sample food products and variance to be notified to Executive Chef, FBM and FC weekly.
- A reconciliation to be performed for each over group (Food, Beverage, Tobacco and General supply) by adding opening stock value, purchases done for the period, less closing stock value and cost of products not used in generating revenue for every month cycle. This has to be agreed with GL and F&B System and the end of each period.
- For the value of stocks that are not used for generating sales, a manual Journal Voucher to be prepared crediting the cost of sale and debiting respective departments and their expenses accounts.
- Cost of sales to be debited with a Accrual Journal Voucher for the remaining days of the month and same to be reveres in the following month when inventory periods and General Ledger periods are not the same.
- Together with the storekeeper and Accounts Payable Supervisor, GL Inventory with sub ledger values to be match at the end of each month.
- Master Data and the average prices in the F&B System to be maintain and any corrections that have to be done should be to be posted with the approval of the Director of Finance
- Process of dispensing food & beverage items to customers, recording of revenues for the same to be monitored, and together with Revenue Accountant spot checks to be done for verify the accuracy.
- Fully aware of ACCOR and brands programs.
- Fully aware of the ACOR values.
- Should perform other duties assigned by superior(s).

Requirements

Skills
Level of Education Bachelor / Licence

Areas of study
- Economy, Finance, Accounting

Professional experiences
- 3 to 5 years

Languages essential
- English Optional languages Arabic

Essential and optional requirements
- Minimum of 3 years' experience in a finance in similar position within in a luxury/upscale hotel is a must
- Pre-opening previous experience in Middle East luxury/upscale brand is a plus
- Excellent English written and oral communication skills. Arabic is an advantage
- Highly developed problem solving and prioritization abilities.
- Strong organizational and people skills.
- Applicable Diploma or Bachelor's Degree
- A thorough and methodical approach
- Team spirit
- Good numeracy skills
- Ability to anticipate
- Physical Resistance,
- Ethics, honesty and loyalty
- Excel
- Power Point
- Word
- Micros

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.