Cost Control Manager

The Meydan Hotel; Dubai; On-site; AED 80,000 - 100,000; Full time

Job summary

A luxury hotel in Dubai is seeking a Cost Control Supervisor to manage inventory costs and prepare financial reports. The ideal candidate will have a degree in accountancy, at least three years of experience, and strong communication skills in English. This role involves working closely with various departments to ensure financial accuracy and control costs effectively. The position offers opportunities for creativity and continuous improvement.

Qualifications

• Minimum three years’ experience in a similar position.
• Good knowledge of inventory management and accounting systems.

Responsibilities

• Supervise cost control under Finance Department.
• Prepare cost accounting reports for management review.
• Conduct regular inventory checks, ensuring procedures are followed.

Skills

Communication Skills (Fluent in English)

Attention to detail

Friendly and responsive attitude

Education

Degree/Diploma in Accountancy

Tools

Inventory management systems

Accounting software

Job description

Shaped in the form of a wave in motion, The Meydan Hotel is designed for urban elegance. Within fifteen minutes of the airport and close to the heart of the city, the hotel combines contemporary luxury with exceptional dining options, an outstanding infinity pool and a world-class golfing range.

About The Role

To take full responsibility for the supervision of Cost Control under Finance Department and prepare cost accounting reports for presentation to top management. To ensure the completeness and accuracy of all inventory type costs which includes food, beverage, stationery and other guest supplies according to budget guidelines, and conducts fixed and operating assets inventories (i.e., linen, China glass and silver wares), inclusive of all cutleries. Works closely and communicates effectively with other Department and Section Heads especially with the Executive Chef, Director, Food & Beverage, Purchasing Department, and other departments. To enforce that all Finance objectives and policies are followed and achieved.

Key Duties And Responsibilities

• To develop, update as required and implement the departmental operations manual including policies, procedures and task list in line with the overall Resort policies and procedures and relevant Government Regulations.
• Ensure all subordinates are aware of and follow the operations manual, providing training as appropriate.
• Ensure all relevant items are set up and maintained up to date in the accounting system, liaising with other departments for assistance and accurate recording.
• Analyzing and preparing analysis reports and reconciliations (e.g. Daily, Weekly & Monthly Reports, charts, cost saving plans, etc.) and advice the Head of Finance.
• Assist the Head of Finance in annual Budget/Forecast preparation.
• To fully manage and supervise Cost Control section with all the following tasks in order to deliver reports/results according to Resort’s standards.
• Responsible for proper filing system of cost control section.
• Controls the market list and other food & beverage purchases by conducting market price checks of the items.
• Informs the Executive Chef and Director, Food & Beverage of any price fluctuations.
• Proposes cost controlling method to the Director, Food & Beverage, Executive Chef and other Department Heads without hampering the resort’s standards.
• Controls all items issued to the kitchen, service bars and to all other departments, as well as stationery and other supplies.
• Checks the par levels (inventories) of bars and kitchens.
• Conducts inventories on a regular basis in all beverage outlets (inclusive of service bars), compiling daily sales report especially on fast moving and expensive beverages and ensuring that Beverage inventory procedure is followed to 100%.
• Conducts inventory on all Bars and Store items once a month, and over/short report is issued to Head of Finance before each month end.
• Conducts surprise inventory checks without interrupting the operation.
• Regularly checks and update all food menus and cocktails.
• Prepares monthly breakage/spoilage report.
• Checks regularly the pending GRN’s and open PO’s and ensure that all goods received without invoices are entered in the system.
• Controls all officer’s/ entertainment checks by highlighting to the Head of Finance and in their absence to any other Fianance Department lead any abuses.
• Assists the Accountant in the month/year-end cost control journal entries.
• Provides other reports and information as may be required by the Management.
• Is creative, positive and delivers new ideas for constant improvement of cost control, procedures, including tightening of internal controls.
• Is willing to do any other work within the department, in order to assist other weak areas or in the event of other staff going on leave or when requested by the Director, Finance or Assistant Financial Controller.
• Performs any additional duties and/or special projects as requested by the Head of Finance.
• Bring to the immediate attention of the head of Finance any matters which appear to represent a material non-compliance with contractual agreements, possible fraud or irregularity, violation of laws or regulations, or significant deficiencies in internal control.
• Liaise with other departments as appropriate to ensure the smooth running of the Resort operations, that there is complete communication flow and a positive working environment for the overall Resort.
• Ensure there is an emphasis on continuous improvement and the bottom line.

Skills, Experience & Educational Requirements

• Communication Skills - Fluent in English both written and spoken
• Interpersonal Skills - Attention to detail, friendly and responsive attitude
• Minimum Three years’ Experience in similar position
• Good Knowledge of Inventory management and Accounting Systems
• Required Degree/ Diploma in Accountancy or above mention Experience