As a Cost Controller - Hospitality, you are primarily responsible for calculating costs of hospitality-related items within the school and also responsible for the short and long-term planning of the overall controlling and pricing aspects.

Additionally, responsible to record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire school. He/she also changes the price of menus items based on the costing information they collect and also actively takes part in engineering the menu in terms of the pricing.

1. Able to effectively control the hospitality-related costs of the School.

2. Control the Food and Beverage and Hotelier outlets in terms of wastage, pilferage, and efficiency.

3. Prepare variance analysis for service of the school and communicate with relevant parties.

4. Update and maintain receipts into the systems (FMC).

5. Check and verify voids in the POS systems.

6. Check and verify compartmental discounts on the POS systems.

7. Check and verify all complimentary/promotional sales in POS systems.

8. Check and verify all staff services and advantages.

9. Check and verify all Package items.

10. Check and verify all settlements done on the POS systems.

11. Check and cross-verify if all sales have been transferred correctly to the Property Management systems (PMS).

12. Check and verify for any lost postings.

13. Check the cost of sales in all F&B and Hotelier outlets and ensure that the costs are within budget.

14. Check the service and product pricing on the POS systems and ensure the correct prices are loaded.

15. Check the service and product receipts daily.

16. Check the complimentary offers and confirm that all are approved.

17. Daily Import of Micros Sales to Materials Control systems.

18. Tally all end-of-shift reports generated from all POS tills.

19. Continuously study weaknesses in all controls implemented within the school and provide suggestions for improvements.

20. Check the daily revenues report submitted by the income audit for the accuracy of covers and average check.

21. Responsible for linking the articles and Recipes in Material Control.

22. Responsible for preparing daily Food and Beverage Report and distribute to management.

23. Responsible for monthly Expenditures Report and distribute to management.

24. Responsible for surprise spot checks at all outlets within the school.

25. Prepare management reports and confirm all are aligned according to the policies. 

26. Prepare the daily and monthly cost report department in relation to cost of sales.

27. Participate in stock receiving at the restaurants.

28. Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.

29. Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.

30. Check and ensure all menu items have a recipe with accountable measurements for cost evaluation.

31. Coordinate with Operations, F&B Director, Executive Chef's management, and finance to sort out inconsistencies.

32. Update selling prices in POS as per the instruction from authorized persons.

33. Maintain the security of the information held by the department.

34. Responsible to maintain the Menu Pricing, Consumption and POS systems.

35. Any other tasks as and when required by the management.

Prerequisites:

• Good verbal and written communication skills.

• Good analytics and reporting skills.

• Experience with Accounting Systems, POS Systems, and Cost and Inventory Systems.

• Ability to multitask, work in a fast-paced environment.

• Have high-level attention to detail.

• Ability to work independently and partner with others to promote an environment of teamwork.

Education:

Bachelor of Hospitality/Commerce or Similar or 4-year bachelor's degree in Finance and Accounting or similar major

Experience:

At least 3 years experience in the same role with an up-scale (4/5 Star) hospitality environment.

Preferred Skills:

• .    Quality of service-oriented.
• .    Ability to communicate with the younger generation.
• .    Ability to adhere to SHBM & UM6P's values and to have them respected,
• .    Excellent command of French and English.

Location: Mohamed IV Polytechnic University (UM6P) is located in Ben Guerir, Morocco, near Marrakesh. This position will be based in Ben Guerir with requirements to travel to other cities up to 20% of the time. 

The application must contain:

1. A Cover Letter

2. Detailed Curriculum Vitae

In your profile please upload:

3. A List of Three References

4. One Recommendation Letter