Marriott International

Manages and franchises hotels around the world

Cluster Cost Control Supervisor

Cost & Management AccountingConfirmed live in the last 24 hours

Full-timeDubai - United Arab EmiratesNo salary listedIn-person

About the Job

Requirements

Good level of English is essential.
At least 1 year of related work experience.
A high school diploma or GED equivalent is preferred.

Responsibilities

Provide management and the Food & Beverage department assistance with cost control and ensure Food & Beverage control procedures are followed.
Become familiar with Birch Street Material Control System and Micros.
Receive supplier order acceptance confirming delivery when required.
Audit price and quantity variances using the daily Receiving Variance Report.
Check receiving-clerk data and correct it where necessary.
Prepare daily flash cost reports for food and beverage.
Reconcile the cost of officer and entertainment checks and apply credit to food cost.
Maintain records of inventory transactions not tracked through the system, such as banquet events, cocktails, and buffets.
Audit inventory transactions and make adjustments when necessary.
Collate and journalize month-end figures.
Attend month-end and other stocktaking activities in all Food & Beverage and general areas.
Investigate spoilage issue forms and post them through the system.
Check butcher-yield tables and standard pricing tables on a scheduled basis.
Spot-check minibars in unoccupied rooms, outlet-bar stockrooms, individual-bar and VIP-amenity costs, conversion recipes, garbage-can contents, and shelf inventory against computer records.
Follow alcohol-handling procedures and use outlet labels.
In the absence of the Receiving Clerk, ensure all items are received by the hotel according to policy and procedures.
Provide leave cover for the storekeeper or Receiving Clerk when required.
Submit closing food and beverage stock for approval by the relevant department head and Director of Finance.
Conduct random surprise audits in Food & Beverage outlets and stores, document the audits, and update the Director of Finance or Assistant Financial Controller about any issues found.
Maintain HACCP standards in food stores and ensure the storekeeper and Receiving Clerk follow HACCP requirements.
Compile and send slow-moving-stock and close-to-expiry reports to department heads before the fifth of each month, and take appropriate action to reduce slow-moving stock.
Calculate buffet food costs and outlet recipe costs when requested by management.
Update PAR stock for all outlets with the Director of Food & Beverage and ensure PAR stock information is placed in all outlets.
Ensure monthly invoices and store requisitions are posted in ADACO/Birch Street.
Analyze and post internal transfers of food and beverage items.
Calculate beverage cost for each outlet and by item category, such as beer, wine, and liquor.
Ensure food cost is calculated accurately each month.
Follow up to ensure free-of-charge stock rebates are received from suppliers and posted in the system.
Ensure suppliers provide credit notes for items received with price or quantity variances.
Conduct surprise outlet audits and audit PAR stock; report identified variances to the Director of Food & Beverage and Director of Finance the same day or by the following day.
Assist with entering prices, menu changes, and user changes in the point-of-sale system.
Maintain master cost files and recipes.
Conduct random checks to verify products are stored appropriately and securely.

POSITION SUMMARY

To provide the Management and F&B department the needful assistance to control cost, to ensure that F&B control procedures are adhered to, ensure and monitor activities related to cost controls areas includes F&B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting.

Core Duties & Responsibilities

To be Familiar with Birch Street Material control System and Micros.
Receive order acceptance from the supplier confirming the delivery, if required.
To audit prices and quantity variances as per daily Receiving Variance Report.
To check the data entered by receiving clerk and to correct where necessary.
To prepare daily Flash cost reports for food and beverage.
To reconcile the cost of all officer and entertainment checks and apply credit to the food cost.
To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.
To audit inventory transactions and make adjustments when necessary.
To collate and journalize month-end figures.
To attend month end and other stocktaking activities in all Food & Beverage and general areas.
To investigate reasons for spoilage issue forms and post through the system.
To check on a scheduled basis Butcher yield tables and standard pricing tables.
To spot check at random the contents of minibars in unoccupied rooms and outlet bar stock stockrooms and the potential and actual costs of individual bars and VIP amenities and their respective conversion recipes and Garbage cans and their contents Inventory on shelves compared with inventory recorded in the computer.
To be aware Alcohol handling procedures and the use of outlet labels.
In the absence of Receiving Clerk ensure that all items are received to the hotel as per the policy and procedures.
Provide leave cover for store keeper or receiving clerk if required.
Forward the closing stock (food and beverage) to the approval of relevant department head and DOF.
Perform random surprise audits in F&B outlets and in the food and beverage stores and document the same. Update the DOF / AFC of any issues found during the audit.
Ensure that all HACCP standards are maintained in the food stores.
Ensure that the store keeper and receiving clerk both follows all the HACCP requirements
Compile and send slow moving stock report, close to expiry report to the department head before 5th of each month
Take appropriate action to reduce the slow moving stock
Compute food costing for buffet and recipe costing for outlets as and when requested by the management
Update PAR stock for all outlets in liaison with Director of F&B and ensure it is placed in all outlets
To ensure that all invoices, store requisitions for the month are posted in ADACO/Birch Street.
Analyze and make necessary posting for internal transfer of food and beverage items.
Beverage cost to be calculated for each outlet and per category of items (ex: Beer, Wine and Liquor)
Ensure that food cost is accurately calculated each month
Make necessary follow-ups to ensure FOC stock (rebates) are received from suppliers and posted in the system
For any item received with price or quantity variance to make sure that credit note is received from the suppliers
Perform surprise audits in the outlets and also do an audit on PAR stock. If any variances are identified should notify Director of F&B and DOF on the same day or by the following day.
Assist with inputting prices, menu changes and user changes in the point of sale (POS) system.
Maintain master cost files and recipes.
Perform random checks to verify all products are stored appropriately and secured.
Education or Certification
Good level of English essential

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the Company

Marriott International

Manages and franchises hotels around the world

Marriott International manages and franchises hotels and resorts for leisure and business travelers, with brands spanning luxury stays, select-service hotels and extended visits. Its portfolio includes The Ritz-Carlton, Sheraton and Courtyard, giving hotel owners different formats for serving guests. Most properties belong to third-party owners: Marriott earns management fees tied to hotel revenue and profit, or franchise royalties for use of its brands and systems, while owning or leasing a small share itself. The company also licenses its names for branded residences and vacation ownership properties. With operating roots dating to 1927, Marriott is headquartered in Bethesda, Maryland.

Company size: 10,001+
Company stage: IPO
Headquarters: Bethesda, MD
Founded: 1927

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