At the Vintage Grand Hotel, luxury takes the form of 765 meticulously designed rooms, suites, and apartments. Each space is crafted to be a sanctuary of comfort and style, promising a stay that transcends the ordinary. At the Vintage Grand Hotel, opulence meets unparalleled service in Dubai Production City.
As a distinguished five-star luxury hotel, we redefine the art of hospitality, ensuring an unforgettable experience for our discerning guests. Explore the epitome of elegance and sophistication with our meticulously curated offerings.
At the Vintage Grand Hotel, we invite you to elevate your travel experience and create lasting memories in an atmosphere of unparalleled luxury.
Welcome to a world where every moment is a celebration of refinement and indulgence. We are seeking a dedicated Operations Manager to join our growing company:
We are looking for a natural self-starter who demonstrates creative and critical thinking abilities, can focus on and execute key deliverables with a keen eye for detail.
Job Responsibilities

The Asst. Cost Controller Manager will be responsible for checking figures, postings, and documents for accuracy. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information.

• In charge of all stores:
• Use minimum & maximum system
• Follow up the expired and slow moving items
• Avoid the spoilage (right way for storage)
• Evaluate the goods by “Average Price”
• Use “first in first out” system for the actual issuing and receiving and follow up the store’s needs
• Control the outlets (to be sure that no revenue loose)
• Control the kitchen food (review the actual with the recipes)
• Control the items cost prices (make a market survey to be sure that the purchasing get the best price)
• Advisor for Management (analysis every dept.’s expenses)
• Prepare the daily Flash (mentioned the food cost)
• Daily beverage consumption (qty., cost & sales)
• Outlets spot check (beverage items inventory)
• Actual buffet inventory on a weekly basis
• Analyze staff meals (actual cost comparing the menus)
• Analyze the food & beverage complimentary and officers
• Attend the receiving of food & beverage
• Prepare the “Recipes Costing” and follow up the Executive Chef
• Inform the Dept. Heads for the received items in the store which was NIL
• Prepare the monthly “Cost Control Report.

Key Expectations

• Relevant 5 * Hotel experience in the same/ similar role is a MUST.
• Develop and implement cost-effective strategies.
• Stay updated on industry regulations and ethical sourcing standards.

Job Type: Full-tim

• In charge of all stores:
• Use minimum & maximum system
• Follow up the expired and slow moving items
• Avoid the spoilage (right way for storage)
• Evaluate the goods by “Average Price”
• Use “first in first out” system for the actual issuing and receiving and follow up the store’s needs
• Control the outlets (to be sure that no revenue loose)
• Control the kitchen food (review the actual with the recipes)
• Control the items cost prices (make a market survey to be sure that the purchasing get the best price)
• Advisor for Management (analysis every dept.’s expenses)
• Prepare the daily Flash (mentioned the food cost)
• Daily beverage consumption (qty., cost & sales)
• Outlets spot check (beverage items inventory)
• Actual buffet inventory on a weekly basis
• Analyze staff meals (actual cost comparing the menus)
• Analyze the food & beverage complimentary and officers
• Attend the receiving of food & beverage
• Prepare the “Recipes Costing” and follow up the Executive Chef
• Inform the Dept. Heads for the received items in the store which was NIL
• Prepare the monthly “Cost Control Report