Cost Controller, Raffles the Red Sea at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cost Control, Inventory Management, Analytical Skills, Communication Skills, Interpersonal Skills, Leadership Skills, Teamwork, Problem Solving, Training, Purchasing Coordination, Food & Beverage Knowledge, Recipe Creation, Reporting, Policy Compliance, Stock Management, Spoilage Reduction

Industry

Hospitality

Description

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description THE POSITION To monitor and control all procedures that affect the receipt, issuance, general controls and sales of food and beverage in the hotel and to ensure that all control functions are established and enforced according to the company’s policies and procedures. KEY ROLES & RESPONSIBILITIES · Conduct month-end food and beverage inventories for Stores, & doing spot checks for F&B outlets, Spa & Boutique as per policy. · Ensure that all merchandise are stored properly in locked storage areas and monitor security control of key for such areas · Ensure proper issuance for F&B items from the Store · Establish and maintain a cost allocation transfer system for F&B and accurately post all inter department transfer between the cost centers · Co-ordinate with purchasing team on pricing, purchasing issues, etc. · Create/update recipes (food, beverage, special costing) and link Micros to Material Controls to generate the monthly potential food and beverage cost of sales. · Prepare monthly F&B cost report and month-end reconciliation reports · Prepare monthly Balance Sheet reconciliations. · Conduct regular spot checks on procedures for purchasing, receiving, storing, issuing. · Conduct regular spot checks for beverage par stocks for Stores and Outlets. · Check menu costing for Food & Beverage and verify it with pricing policy. · Ensure store items are checked regularly on expiry and freshness. · Prepare Daily Flash Food Report. · Attend specific banquet function to have better control on stocks. · Reduce Spoilage by monitoring and using better stock movement. · Attend specific banquet function if necessary to spot check stocks. · Monitor all policy & procedure to ensure compliancy. · Highlight any potential challenges or opportunities to improve profitability to management. · Conduct trainings for F&B with the help of KIT (local Micros-Fidelio vendor). · Maintain a close working relationship with the Director of F&B, Executive Chef and Purchasing Manager and make them aware of any potential problems or opportunities to improve the controls in their areas as they relate to F&B. · Prepare any reports as requested by managemen.t · To perform any other duties that may be assigned from time to time by management. Qualifications PERSONAL ATTRIBUTES · Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks · Must be willing to accept assignments on as need basis, in order to promote teamwork. · Must have commitment to follow all local and corporate policies and procedures. · Must have a high degree of professional integrity and confidentiality, and work in a safe, prudent and organized manner. · Must be self-motivated and have a high degree of analytical ability. · Good written and verbal communication skills in English. · Must have analytical skills. · Must have strong interpersonal skills. · Must have ability to motivate employees. · Must have Leadership Skills. · Must be a Team player. · Must be highly responsible and able to take initiatives. QUALIFICATIONS · Diploma/Degree in Hotel Management and/or Accounting or equivalent. EXPERIENCE · Minimum of 2- 3 years experience in a similar capacity · Knowledge of Beverages (especially wine & alcohol) and POS system Additional Information Understanding of Ultra-Luxury guest expectations and brand alignment. experience in project coordination, scheduling, and document control during pre-Opening stages. Experience in pre-Opening is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with Luxury standards.

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Responsibilities

The Cost Controller is responsible for monitoring and controlling all procedures related to the receipt, issuance, and sales of food and beverage in the hotel. This includes conducting inventories, ensuring proper storage and issuance, and preparing cost reports.