F&B Purchasing & Inventory Manager

Courtyard by Marriott; Batukandik; On-site; IDR 36,000,000 - 54,000,000; Full time

Job summary

Courtyard by Marriott’s Courtyard Nusa Lembongan Bali Resort seeks a Finance and Accounting professional to manage ordering, receiving, storing, distributing and payment of items, and to maintain an approved vendors list to support hotel operations.

The role requires a 4-year degree in Finance & Accounting or related major, or at least 2 years’ purchasing experience, with a focus on cost control, inventory, and cross‑functional collaboration with the Executive Chef and kitchen team.

Qualifications

• 4-year bachelor's degree in Finance and Accounting or related major.
• Minimum of 2 years’ experience in Purchasing or a related field.

Responsibilities

• Generates and provides accurate, timely results in reports and presentations.
• Codes, categorizes, calculates, audits, or verifies financial information.
• Maintains sanitation and safety standards per brand guidelines.
• Assists Executive Chef in purchasing food, beverages, and controllables.
• Orders food and beverage based on business needs and tracks costs.
• Maintains inventory controls and analyzes food/beverage costs.
• Ensures proper inventory rotation and uses up with storeroom personnel.
• Communicates with kitchen, restaurant management, and vendors on deliveries.
• Verifies invoices against shipments for quantity and quality.
• Posts invoices and updates items/costs in computer systems.
• Prepares period-end inventory and related reports.

Education

4-year bachelor's degree in Finance and Accounting or related major

Job description

Courtyard by Marriott’s Courtyard Nusa Lembongan Bali Resort seeks a Finance and Accounting professional to manage ordering, receiving, storing, distributing and payment of items, and to maintain an approved vendors list to support hotel operations.

The role requires a 4-year degree in Finance & Accounting or related major, or at least 2 years’ purchasing experience, with a focus on cost control, inventory, and cross‑functional collaboration with the Executive Chef and kitchen team.