Cost Controller

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.

All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, and a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.

Join our motivated and vibrant Team and build your career with us.

Summary

To analyse, control, improve and report food and beverage costs, expenses and revenue to maximize food and beverage profitability, productivity and quality by providing data to the management.

Responsibilities

• Spot check daily receiving and store-keeping procedures to ensure they are being followed.
• Spot check goods to see if they are received, issued, documented, stored and requisitioned as per company guidelines             
• Coordinate with other departments regarding storeroom operational matters where necessary.
• Supervise all inventory teams during the monthly physical count of inventory items and compare stock register balances of items against the physical count.
• Spot checks of outlets to ensure the cost control system and work procedures are being implemented efficiently.
• To prepare menu costs in coordination with the Executive chef
• To analyse problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To complete the F&B analyst report on a timely basis to improve methodology and analytical methods to improve the reporting system to ensure that the report has been used effectively by all concerned.
• To check and verify all reconciled inventory reports with book balance, actual count and unit costs. Troubleshoot if necessary.
• To assist the F&B Director and Executive Chef to complete the budget and report the results compared with the budget of all food & beverage promotions.
• To be sure, all the cost reports, daily, monthly, and yearly, are prepared and submitted to management on time.
• Continues to improve cost control and revenue-generating generated system to be the most practical and effective.
• Coaches and counsels all staff when applicable.
• Evaluates objectively the performance of Cost control, Stores & receiving staff.
• Provides the most effective training to all Stores, Receiving and cost control staff.
• Motivates employees to grow within the company and to be better managed
• Works closely with executive Chef and Purchasing Manager to control Food Cost, F&B expenses.
• To review all Purchase Orders to ensure that they are within project budget and financial limits of authority.
• Works in accordance with HOTEL policies and procedures pertaining to on-going work, responsibilities and projects.

• Educated to bachelor’s degree level or beyond, most likely within a business or hospitality management-related discipline, or experience equivalent.
• Prior experience as in same position for the past 2 years.
• Prior experience in pre-opening.
• Native Arabic speaker and fluency in verbal and written English is essential.
• Must be a highly capable user of Microsoft office programs, including Excel, Word, PowerPoint and Outlook.
• Previous working experience in a truly global work environment is essential.

This is a pre-opening role.