Cost controller - الإمارات, united arab emirates

We are heartists heartist describes both our culture and who we are. everything we do comes from the heart, and we're experts in what we do. generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. as one big team, we know that only together can we do amazing things! we believe that the world is more welcoming when we're connected. so that we see what we have in common, instead of what sets us apart. life in adagio & ibis styles we create memorable stories for our guests and fellow heartists offering personalized experiences with a glocalized urban touch. we discover together and are flexible to our guest's discerning needs. trendy, curious, creative and open minded blended with entrepreneurial spirit our heartists bring life into the cluster. the role: establish and maintain sound control system in the ordering, purchasing, storing, issuing and consuming cycle and maintain it. revenue maximization by ensuring that effective controls are in placed to detect and prevent the revenue leakage. ensures accuracy and completeness of hotel revenue in the books while performing daily operating controls and proper execution of internal protocols and standards across all departments of the hotel. responsible for accurate reporting of hotel costs and analysis whenever required. responsible for hotel storekeeping and receiving activities. is responsible for preparation of basic accounting routines, filing all documents and maintaining active files of the finance department including, but not limited to: general ledger key deliverables and responsibilities: 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 purchasing team 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 purchasing team and dof 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 purchasing team and chef de cuisine 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 f&b team 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 to be monitored and same to be updated with the changes in products yield, brands and suppliers etc. f&b manager to be notified in the events of significant changes in the recipe cost for appropriate action. beverage receipts to be maintain in f&b system with the assistance of f&b manager 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 f&b manager and dof at the end of each period. same to be done for sample food products and variance to be notified to chef de cuisine, f&b manager and dof 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 f&b team 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 to be monitored and same to be updated with the changes in products yield, brands and suppliers etc. f&b manager to be notified in the events of significant changes 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 f&b manager and dof at the end of each period. same to be done for sample food products and variance to be notified to chef de cuisine, f&b manager and dof weekly. a reconciliation to be performed for each over group (food, beverage 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 at 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 an 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 designated storekeeper and accounts payable, gl inventory with sub ledger values to be matched at the end of each month. master data and the average prices in the f&b system to be maintained and any corrections that have to be done should be posted with the approval of the dof. process of dispensing f&b items to customers, recording of revenues for the same to be monitored, and together with income auditor, spot checks to be done to verify the accuracy. generic aspects on hygiene / personal safety / environment/confidentiality: ensure proper care of all equipment and furniture entrusted for heartists use. be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation. knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel. respects and ensures respect of the hotel's commitments to the environment charter of planet 21 program (saving energy, recycling, sorting waste etc.). understands and strictly adhere to the rules & regulations established in the employees handbook and the hotel's policy on fire, hygiene, health and safety. ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office. does not disclose any financial information or any other information of the accor hotels.

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