Cost Controller

2 weeks ago

Al Hufūf, Eastern Province, Saudi Arabia SOFITEL Full time
Company Description

Sofitel Al Khobar The Corniche

French luxury and local cuisine in the world's most exciting city

The magnificent 5-star Sofitel Al Khobar the Corniche hotel is a triumph of contemporary architecture.

Luxury is the key word for this hotel located in the heart of the vibrant city of Al-Khobar with its thriving business district and convention centre.

By joining Sofitel, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Job Description:

  • Provide an effective auditing system for the activities of the Materials Management Division.
  • Provide a summary of the costs required by various people in the Accounting and Control Division to prepare daily and monthly reports.
  • Provide Heads of Departments with the cost figures necessary for them to operate their individual profit center profitably.
  • Provide a system of monitoring the data input by operationlevel personnel.
  • To compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
  • To audit prices and quantity variances as per the daily Receiving Variance Report.
  • To ensure the inventory items and services which are bought and used in providing guests services and facilities are stored and used in a controlled manner and according to accounting principles.
  • To check the data entered by Materials Management employees and to correct where necessary.
  • To prepare daily the Comparison Report on Food and beverage Actual vs. Potential costs/sales.
  • To prepare analysis on General Stores issues such as guest supplies against budget.
  • To verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
  • To maintain records of inventory transactions that cannot be tracked through the system such as banquet events, and buffets.
  • To audit inventory transactions and make adjustments when necessary.
  • To collate and journalize monthend figures.
  • To attend monthend and other stocktaking activities in all Food and beverage and general areas.
  • Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance's approval.
  • Coordinate and assist in the inventorytaking of operating equipment every four months.
  • To maintain and keep track of all the FF&E items of the hotel and to coordinate and assist in the inventorytaking of FF&E every year.
  • To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work_ _to the standard set.
  • To be entirely flexible and adapt to rotate within the different subdepartments of the Accounting & Finance Division.
  • To be fully conversant with all services and facilities offered by the hotel.
  • To conduct a market survey of different items so as to ensure that the prices paid by the hotel are below the market retail prices.
  • To understand and audit the operating procedures (purchasing, receiving, storing, preparation, etc.) of the Materials Management Division.
  • To check periodically internal purchase orders for Food and beverage items against their appropriate market lists.
  • To investigate reasons for spoilage issue forms and posts through the system.
  • To check on a scheduled basis:
  • Recipes
  • Butcher yield tables and standard pricing tables
  • Accuracy of units of measure and brand information at the receiving.
  • Controllable and noncontrollable status of inventory item data.
  • To spotcheck at random:
  • The contents of minibars in unoccupied rooms
  • Units of measure at bar
  • The potential and actual costs of individual bars
  • The accuracy of outlet recipes and portions being served
  • VIP amenities and their respective conversion recipes
  • Garbage cans and their contents
  • Par stocks in outlets and stockrooms
  • Inventory on shelves compared with inventory recorded in the computer
  • Market survey on food items being purchased
  • The quality of Food and beverage items being received to ensure that they match purchase specifications
  • Inventory turnover
  • Pouring brand consumption
  • To maintain organized files of all pertinent cost audit Operating Equipment and FF&E records.
  • To be thoroughly familiar with the duties and responsibilities of the Materials Receiving and Storing process and be able to train the employee up to the standards required.

Qualifications:

  • Previous hotel accounting experience (Minimum 3 years preferred).
  • Excellent English language skills
  • Familiarity with Financials System, Reporting System, Micros POS, and Excel
  • Strong analytical, strategic and tactical abilities.

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