World Class Hotels & French EleganceSofitel offers contemporary hotels and resorts adapted to today's more demanding and more versatile consumers who expect and appreciate beauty, quality and excellence. Whether situated in the heart of a major city like Paris, London, New York or Beijing, or nestled away in a country landscape in Morocco, Egypt, Fiji Islands or Thailand, each Sofitel property offers a genuine experience of the French “ art de vivre”.Sofitel and its Ambassadors link the world with French Elegance across a collection of unique addresses offering their guests and partners a personalized service enriched with emotion, performance and a passion for Excellence.
Contract Job Level
Job Job
Fixed-term contract: No
Status Full Time
Anticipated Start Date 17-09-2018
Contact
Nikoloz Sikharulidze
044556677
Skills Level of Education Bachelor / Licence Areas of study Economy, Finance, Accounting Professional experiences 1 to 2 years Languages essential English
Essential and optional requirements - Excel
- Power Point
- Word
- Micros
- Opéra
Key tasks - To understand thoroughly Sofitel objectives in Cost Controls.
- Provide an effective auditing system for the activities of the Materials Management section.
- Provide a summary of the costs required by various colleagues in the Accounting and Control Department to prepare daily and monthly reports.
- Provide Department Heads with the cost figures necessary for them to operate their individual profit center profitably.
- Provide a system of monitoring the data input by operation level ambassadors.
- To compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
- To audit prices and quantity variances as per daily Receiving Variance Report.
- To ensure the inventory items and services which are bought and used in providing guests services and facilities are stored and used in the controlled manner and according to accounting principles.
- To check the data entered in Materials Management by ambassadors and to correct where necessary.
- To prepare daily the Comparison Report on Food & Beverage Actual vs. Potential costs / sales.
- To reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
- To prepare analysis on General Stores issues such as guest supplies against budget.
- To verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
- 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.
- Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance's approval.
- To coordinate and assist in the inventory taking of operating equipment every four months.
- To maintain and keep track of all the FF&E items of the hotel and to coordinate and assist in the inventory taking of FF&E every year.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
- To be entirely flexible and adapt to rotate within the different sub departments of the Accounting & Finance Division.
- To be fully conversant with all services and facilities offered by the hotel.
- To conduct market survey of different items so as to ensure that the prices paid by hotel should be below the market retail prices.
- To understand and audit the operating procedures (purchasing, receiving, store, preparation etc.) of Materials Management Division.
- To spot check periodically internal purchase orders for Food & Beverage items against their appropriate market lists.
- To investigate reasons for spoilage issue forms and post through the system.
- To check on a scheduled basis :
o Recipes
o Butcher yield tables and standard pricing tables
o Accuracy of units of measure and brand information at the receiving.
o Controllable and non-controllable status of inventory item data.
- To spot check at random :
o The contents of minibars in unoccupied rooms
o Units of measure at bar
o The potential and actual costs of individual bars
o The accuracy of outlet recipes and portions being served
o VIP amenities and their respective conversion recipes
o Garbage cans and their contents
o Par stocks in outlets and stockrooms
o Inventory on shelves compared with inventory recorded in the computer
o Market survey on food items being purchased
o The quality of Food & Beverage items being received to ensure that they match purchase specifications
o Inventory turnover
o Liquor handling procedures and the use of outlet labels
o Pouring brand consumption
- To maintain organized files of all pertinent cost audit Operating Equipment and FF&E records.
- To be thoroughly familiar with the duties and responsibilities of Materials Receiving and Storing process and be able to train the ambassador up to the standards required.
- To assist in the training Materials Management to ambassadors as part of the effort to build an efficient team and to take an active interest in their individual development and welfare.
- To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
- To carry out any other reasonable duties as assigned by the Director of Finance or Assistant Director of Finance
Sofitel and its Ambassadors The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel's luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.
