Cost Controller
Dubai, UAE
منذ 2 يوم
source :
  • The Palm Location Dubai, Dubai,United Arab Emirates Category Food & Beverage SOFITELPosted Date 11 / 03 / 2021 Welcoming and taking care of others is partof our Group'
  • s DNA. In an unprecedented context of sanitarycrisis, Accor has taken proactive measures to ensure the safety andwell-being of its employees, candidates, clients and partners,including with the creation of the ALL Heartist® Funddevoted to help Group employees and individual partners affected byCovid-19.

    Accor has also launched the ALLSAFE Cleanliness &Prevention label in our hotels, incorporating some of the moststringent cleaning standards & operational protocols in theworld of hospitality.

    We will get through this together by showingsolidarity and humanity. #AccorCares #AllHeartist #HEART4ALL Tounderstand thoroughly Sofitel objectives in Cost

  • Controls. Provide an effective auditing system for theactivities of the Materials Management section. Provide a summaryof the costs required by various colleagues in the Accounting andControl Department to prepare daily and monthly reports.
  • ProvideDepartment Heads with the cost figures necessary for them tooperate their individual profit center profitably. Provide a systemof monitoring the data input by operation level ambassadors.

    Tocompare details of quantities, unit costs, etc., on regularpurchase orders to those on authorized purchase requests. To auditprices and quantity variances as per daily Receiving VarianceReport.

    To ensure the inventory items and services which are boughtand used in providing guests services and facilities are stored andused in the controlled manner and according to accountingprinciples.

    To check the data entered in Materials Management byambassadors and to correct where necessary. To prepare daily theComparison Report on Food & Beverage

  • Actual vs. Potential costs / sales. To reconcile the costof all officer and entertainment checks and apply credit to therespective departments.
  • To prepare analysis on General Storesissues such as guest supplies against budget. To verify theaccuracy of recipes for the outlets and kitchens for the purpose ofinventory control and potential costing.

    To maintain records ofinventory transactions which cannot be tracked through the systemsuch as banquet events, cocktails and buffets.

    To audit inventorytransactions and make adjustments when necessary. To collate andjournalize month-end figures.

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