Cost Controller - BAAN Holding | بان القابضة

Qureos Inc; Riyadh; On-site; SAR 200,000 - 300,000; Full time

Job summary

A leading hospitality group in the Riyadh region is seeking an Area Cost Controller to manage food and beverage costs. Responsibilities include daily reconciliation, inventory management, and financial reporting. Ideal candidates will have experience in hospitality and solid analytical skills. This full-time position involves close collaboration with the F&B department to enhance operational efficiency and maintain cost control standards.

Qualifications

• Experience in cost control and financial analysis in a hospitality setting.
• Knowledge of food and beverage operations and inventory systems.
• Strong analytical and reconciliation skills.

Responsibilities

• Perform daily/monthly reconciliation of food and beverage sales.
• Conduct monthly physical inventory counts.
• Analyze and report on cost variances and trends.
• Supervise receiving and storekeeping activities.

Skills

Cost control

Inventory management

Financial analysis

Sales reconciliation

Job description

Job Title

Area Cost Controller

Company

BAAN Holding | بان القابضة

Job Type

Full-time

Location

Eastern Region - Saudi Arabia

About Us

BAAN Holding Group, formerly known as Al Hokair Group, was established in 1978 and boasts a legacy spanning over five decades. As one of the pioneers in the hospitality and entertainment sectors across Saudi Arabia and the Arab world, BAAN Holding continues to expand its investments, starting with its notable ventures into catering.

At BAAN Holding, we are committed to delivering innovative and diverse solutions in entertainment, hospitality, catering, and investment sectors. We prioritize quality and sustainability in every project we undertake, aiming to provide exceptional experiences for our customers while driving sustainable growth through innovative service models.

Job Purpose

Under the general guidance and supervision of the Finance & Business Support Manager, provide costing, control, administration support in regard to food and beverage cost to F&B Department, supervises inventory control. Implements and maintains proper control systems in regard to sales and costs. Responsible for all charges and records of operating supplies in the storerooms except engineer storeroom, proper recording of merchandise entering and leaving the storerooms, and supervising & training the storeroom and receiving personnel and relevant record keeping in accordance with Intercontinental Hotel Group's Policy and Procedure.

Relationships

• Reports directly to Area Financial Controller.
• Interacts with other employees of the Accounting, Stores and Purchasing Office as and when necessary.
• Interacts with Executive Chef, Sou Chef, F&B Manager and suppliers.
• Cooperate, coordinates with Hotel Departments as required.

Key Responsibilities

1. To perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis report and ensure that all discrepancies are explained.
2. To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balances reconciled with general ledger month-end balance.
3. To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc.
4. To study, analyze and report on all variances pertaining to costs and inventory management.
5. To manage the hotel monthly inventory process in the strict respect of the hotel policies.
6. To supervise the daily receiving and storekeeping activities the hotel are accounted for and properly supported.
7. To ensure the implementation of all cost control policies and procedures and their enforcement by all departments.
8. To prepare and issue various cost reports.
9. To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report.
10. To cost all recipes, inter-kitchen transfer as well as any food and beverage consumed by the hotel employee.
11. To define min/max, par stock management system and ensure the strict compliance with by all parties concerned.
12. To control that all goods received and delivered in/out hotel main stores are properly documented and accounted for.
13. To maintain a close relationship with the Executive Chef, F&B Manager, Kitchen staff, Bartender in order to minimize food and beverage costs.
14. To be ready and responsible when assigned to perform any other duties as designated by higher management.
15. To take responsibility to ensure all required tasks are completed accurately and within given time frames.
16. Any other reasonable request as required by your supervisor or Hotel.

Thank you for your interest in joining BAAN Holding family. We look forward to reviewing your application.