Cost Controller

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.

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• 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 operation-level 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 reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
• 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 month-end figures.
• To attend month-end 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 inventory-taking 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 inventory-taking 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 sub-departments 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 non-controllable status of inventory item data.
• To spot-check 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.

• 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.