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<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Job Title: Cost Controller (With Food and Beverage or Hospitality Experience)</b></p><p><b>Mandatory Requirement: Should have Qatar Driving License</b></p><p><br></p><p>Job Summary: We are looking for a detail-driven and analytical Cost Controller to oversee and manage the costs associated with our food and beverage operations. This role is essential in helping us maintain profitability, monitor spending, and ensure that we operate within budget while maintaining the highest standards of quality and service. This role is vital in ensuring smooth day-to-day operations and supporting cost-effective purchasing practices aligned with our company’s strategic goals.</p><p><br></p><p>Key Responsibilities</p><p>1. Cost Monitoring &amp; Analysis</p><p>· Track daily, weekly, and monthly food, beverage, and operating costs.</p><p>· Analyze variance reports to compare actual vs. standard costs.</p><p>· Identify cost-saving opportunities and recommend corrective actions to reduce waste and over-expenditure.</p><p><br></p><p>2. Budgeting &amp; Forecasting</p><p>· Assist in preparing budgets, cost forecasts, and financial projections.</p><p>· Work closely with the operations and finance teams to ensure alignment between financial goals and operational performance.</p><p>· Monitor cost trends and provide insights to support strategic decision-making.</p><p><br></p><p>3. Inventory &amp; Stock Control</p><p>· Monitor inventory usage and stock levels across all locations or outlets.</p><p>· Conduct regular inventory audits and reconcile discrepancies.</p><p>· Support inventory valuation and work with procurement on ordering strategies.</p><p>4. Menu &amp; Recipe Costing· Calculate accurate food and beverage costs per menu item.</p><p>· Maintain and update recipe costing sheets and ensure pricing consistency.</p><p>· Analyze menu profitability and suggest adjustments where necessary.</p><p><br></p><p>5. Compliance &amp; Reporting</p><p>· Ensure compliance with internal financial policies and industry standards.</p><p>· Prepare cost-related reports for senior management on a regular basis.</p><p>· Support external audits and internal reviews with required documentation and data.</p><p><br></p><p>Qualifications &amp; Skills:</p><p>· Bachelor’s degree in Accounting, Finance, Business Administration, or a related field.</p><p>· Minimum 5 years of proven experience as a Cost Controller, ideally within the food &amp; beverage and hospitality sector.</p><p>· Experience with inventory management systems and cost accounting principles.</p><p>· Strong analytical and numerical skills with a high attention to detail.</p><p>· Proficiency in Microsoft Excel and financial reporting tools.</p><p>· Familiarity with ERP systems and inventory software like Odoo.</p><p>· Excellent organizational and time management abilities.</p><p>· Ability to communicate cost-related insights to non-financial stakeholders.</p><p><br></p><p>If you are a proactive and strategic professional with a passion for excellence, we welcome you to be part of our team and contribute to our continued operational success.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Skills and Competencies·&nbsp;</p><p><br></p><p>· Technical: Advanced Excel skills&nbsp;</p><p>· Analytical: Strong numerical aptitude, attention to detail, and ability to translate data into actionable insights.</p><p>· Communication: Clear presentation of complex cost data to non-financial stakeholders.</p><p>· Organizational: Excellent time-management and the ability to manage multiple reporting deadlines.</p><p>· Collaborative: Proactive in liaising with cross-functional teams (Operations and Procurement department).</p></div>

Job Description: Cost Controller Position Title: Cost Controller Department: Finance / Project Controls Reports To: Cost Control Manager Position Summary We are seeking an experienced Cost Controller to support project budgeting, forecasting, cost monitoring, and financial reporting across construction projects. The successful candidate will work closely with project managers, engineers, procurement, commercial, and finance teams to maintain accurate cost information, identify variances, and support effective commercial decision-making. Practical experience with Microsoft Dynamics AX and/or Microsoft Dynamics 365 Finance & Operations (D365 F&O) is strongly preferred. Primary Responsibilities Monitor project budgets, commitments, actual costs, and forecasts. Prepare regular cost reports, cash flow forecasts, and budget-versus-actual analysis. Support the preparation of Estimate at Completion (EAC) and Cost to Complete (CTC) forecasts. Identify cost variances and work with project teams to understand and address them. Maintain accurate cost data within the project Cost Breakdown Structure (CBS) and Work Breakdown Structure (WBS) structures. Review purchase orders, subcontract commitments, invoices, and variation costs. Support monthly Work in Progress (WIP) reporting and month-end financial close activities. Maintain accurate project information within Microsoft Dynamics AX and/or D365 F&O. Assist with project audits, internal controls, and financial compliance. Prepare management reports and dashboards using Excel or Power BI. Support improvements to cost-control processes and reporting accuracy. Key Performance Indicators (KPIs) Budget and forecast accuracy. Timeliness of project cost reporting. Cost-to-Complete and WIP accuracy. Identification and reduction of cost variances. ERP data accuracy and completeness. Month-end reporting performance. Cash flow forecasting accuracy. Compliance with internal controls and audit requirements. Minimum Qualification & Experience Education: Bachelor’s degree in Civil Engineering, Construction Management, Finance, Accounting, Quantity Surveying, Economics, or a related discipline. Certifications: Professional certifications such as CPA, ACCA, CMA, CIMA, PMP, CCP, or MRICS are advantageous but not essential. Total Experience: 5–8 years of experience in project cost control, preferably within the construction sector. Hands-on Experience: At least 2–3 years of hands-on responsibility for project budgeting, forecasting, and cost reporting. Experience supporting medium to large-scale construction projects. Practical experience using Microsoft Dynamics AX and/or Microsoft Dynamics 365 F&O. GCC construction experience is advantageous. Technical Competencies Construction costing and project accounting. CBS and WBS structures. Budgeting, forecasting, and variance analysis. Estimate at Completion (EAC) and Cost to Complete (CTC) reporting. Cash flow and WIP analysis. Procurement and contract cost administration. Advanced Microsoft Excel skills. Microsoft Dynamics AX and/or D365 F&O expertise. Power BI knowledge (advantageous). Strong communication, analytical, and reporting skills.

Additional Information<br><br>Job Number 26097365<br><br>Job Category Finance & Accounting<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>The position champions and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees. The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> 4-year bachelor's degree in Finance and Accounting or related major; no work experience required.<br><br>CORE WORK ACTIVITIES<br><br>Supporting Strategic Planning and Decision Making<br><br> Analyzes financial data and market trends. Assists in analyzing information, forecasts sales against expenses and creates annual budget plans. Compiles information, analyzes and monitors actual sales against projected sales. Assists in developing means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning. Thinks creatively and practically to develop, execute and implement new business plans Protects and strengthens our competitive advantage by advocating and supporting sound business and financial decision making. Implements a system of appropriate controls to manage business risks.<br><br>Leading Accounting Teams <br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Communicates the goals and the owner priorities to subordinates in a clear and precise manner. Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority. Holds staff accountable for successful performance.<br><br>Developing and Maintaining Finance and Accounting Goals<br><br> Supports property strategy from a finance and accounting perspective Submits reports in a timely manner, ensuring delivery deadlines. Ensures Profits and Losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Ensures appropriate corrections are made to audit results if necessary. Reviews audit issues to ensure accuracy.<br><br>Managing Projects and Policies <br><br> Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Generates and providing accurate and timely results in the form of reports, presentations, etc. Ensures compliance with standard and local operating procedures (SOPs and LSOPs). Oversees internal, external and regulatory audit processes. Ensures compliance with Standard Operating Procedures (SOPs). Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).<br><br>Anticipating and Delivering on the Needs of Key Stakeholders<br><br> Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.). Understands the owners' perspective and ROI expectations. Anticipates and addresses owner needs and involves ownership in key decisions. Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team. Advises the GM and executive committee on existing and evolving operating/financial issues. Facilitates critique meetings to review information with management team. Attends owners meetings in order to provide context and explanation for financial results. Attends meetings and communicates with the owners, understanding the priorities and strategic focus. Demonstrates a commitment to meeting the needs of all key stakeholders. Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.<br><br>Managing and Conducting Human Resource Activities<br><br> Ensures team members are cross-trained to support successful daily operations. Ensures property policies are administered fairly and consistently. Ensures new hires participate in the department’s orientation program. Ensures new hires receive the appropriate new hire training to successfully perform their job. Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.<br><br>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.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Application Deadline: 31 August 2026Department: Finance & Procurement Location: Qatar - Doha<br><br>Description<br><br>The Cost Controller is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel’s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.<br><br>Key Responsibilities<br><br><br>1. Cost Control & Menu Engineering<br><br>Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.<br><br>Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.<br><br>Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.<br><br>Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.<br><br>2. Inventory Management & Auditing<br><br>Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.<br><br>Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.<br><br>Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.<br><br>Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.<br><br>3. Purchasing & System Administration<br><br>Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.<br><br>Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.<br><br>Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.<br><br>4. Financial Reporting & Analysis<br><br>Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.<br><br>Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.<br><br>Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.<br><br><br><br>Skills, Knowledge and Expertise<br><br><br>Education: Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.<br><br><br>Experience: 3–5 years of experience in cost control, storekeeping, or purchasing within a hotel or high-volume restaurant environment.<br><br><br>Technical Skills: * Mastery of hotel inventory and procurement software (e.g., Materials Control (MC), Birch Street, Adaco, or FMC).<br><br>Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel.<br><br><br>Soft Skills: * Strong analytical mind with a sharp eye for numbers and discrepancies.<br><br>Assertive communication style to enforce control procedures across different departments.<br><br>Ability to work under pressure during tight month-end deadlines.

Additional Information<br><br>Job Number 26092703<br><br>Job Category Finance & Accounting<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Perform physical inventories for the food and beverage and retail areas as required. Perform routine analysis on product mix/margin and guest preference information to help the operations staff understand the impact of their merchandising efforts on revenue. Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. Input receipt of all food, beverage and non-food products into the inventory and into the receipt part of the purchasing system. Investigate all measurement unit issues and noticeable price variances as required. Update all inventory requisitions through the inventory and purchasing system. Assist in the calculation of potential cost of sale ratios. Maintain master cost files and receipts. Perform random checks to verify all products are stored appropriately and secured.<br><br>Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 1 year of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br>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.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information<br><br>Job Number 26092703<br><br>Job Category Finance & Accounting<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Perform physical inventories for the food and beverage and retail areas as required. Perform routine analysis on product mix/margin and guest preference information to help the operations staff understand the impact of their merchandising efforts on revenue. Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. Input receipt of all food, beverage and non-food products into the inventory and into the receipt part of the purchasing system. Investigate all measurement unit issues and noticeable price variances as required. Update all inventory requisitions through the inventory and purchasing system. Assist in the calculation of potential cost of sale ratios. Maintain master cost files and receipts. Perform random checks to verify all products are stored appropriately and secured.<br><br>Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 1 year of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br>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.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Summary Monitor project budgets, track costs, and ensure financial efficiency throughout the projectlifecycle. Work closely with project managers, procurement teams, estimation and financedepartments to ensure projects are completed within approved budgets and timelines.<br>Key Responsibilities Prepare project time schedules and updates based on client requirements. Prepare and manage project budgets, forecasts, and cost reports. Monitor and control project expenditures to ensure alignment with approved budgets. Perform cost analysis and identify cost-saving opportunities. Track project progress and compare actual costs versus planned costs. Prepare variance analysis reports and recommend corrective actions. Review contractor invoices and verify quantities and pricing. Coordinate with procurement and technical engineering teams to evaluate change orders. Develop cost control procedures and ensure compliance with company policies. Support project scheduling and resource planning activities. Assist in risk assessment and financial impact analysis. Maintain accurate cost documentation and project financial records.repare monthly financial reports for management review.<br>(KPIs)1. Material Efficiency & Waste Control Slab Utilization Rate: Ratio of finished product area to total raw slab area purchased. Waste & Scrap Percentage: Measures raw material lost in production.2. Cost & Profitability Metrics Gross Margin Percentage (GM%): (Revenue – Direct COGS) / Revenue. Unit Cost of Goods Sold (COGS): Tracks direct and indirect costs per unit. Fixed Cost Absorption Rate: Measures how revenue covers overhead.3. Quality & Customer Metrics Remake/Rework Percentage: Jobs requiring correction. Customer Order Cycle Time: Time from order placement to delivery.4. Financial Health & Liquidity Days Sales Outstanding (DSO) to maintain cash flow. EBITDA Margin: Operating profitability after overhead. Quarterly review against forecast. Inventory Turnover Ratio: Revenue / average inventory to reduce holding costs.<br>Skills Required:Strong knowledge of project planning software (MS Project, Primavera ..etc,) Strong background in cost accounting and project management Familiarity with ERP systems and construction industry software Knowledge of quarrying and stone processing techniques Analytical mindset with ability to spot inefficiencies

Additional Information<br><br>Job Number 26083929<br><br>Job Category Finance & Accounting<br><br>Location Zone 61, Building 31, Aba Almsan-Blumsan Street 831, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Maintain accurate electronic spreadsheets for financial and accounting data. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.<br><br>Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Address guests' service needs in a professional, positive, and timely manner. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 1 year of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br>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.<br><br>Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don’t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what’s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> &nbsp;The <strong>Cost Controller</strong> is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food &amp; Beverage (F&amp;B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel’s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.&nbsp;<br><br><strong><br>1. Cost Control &amp; Menu Engineering<br></strong><br><br><ul><li>Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.<br></li><li>Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&amp;B Director.<br></li><li>Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.<br></li><li>Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.<br></li></ul><strong>2. Inventory Management &amp; Auditing<br></strong><br><br><ul><li>Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.<br></li><li>Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.<br></li><li>Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.<br></li><li>Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.<br></li></ul><strong>3. Purchasing &amp; System Administration<br></strong><br><br><ul><li>Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.<br></li><li>Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.<br></li><li>Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.<br></li></ul><strong>4. Financial Reporting &amp; Analysis<br></strong><br><br><ul><li>Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.<br></li><li>Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.<br></li><li>Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.<br></li></ul> </div>

Department: Finance / Catering Operations Industry: Catering, Hospitality, Food Services, Facilities Management<br>Key Responsibilities Cost Control & Financial Management Monitor and control food, beverage, and operational costs across all catering sites and projects. Analyze daily, weekly, and monthly cost reports and identify variances. Ensure compliance with approved budgets and cost control procedures. Review and validate catering contract profitability and margins. Conduct detailed cost analysis and recommend corrective actions to management. Food Cost & Menu Analysis Develop and maintain standardized recipe costing sheets. Monitor food cost percentages and consumption trends. Analyze menu profitability and recommend menu engineering initiatives. Track wastage, spoilage, and yield variances to minimize losses. Ensure accurate portion control and adherence to recipe standards. Inventory & Stock Management Supervise inventory control processes across central kitchens, warehouses, and catering sites. Conduct periodic physical stock counts and reconciliation. Monitor stock movements, transfers, and consumption patterns. Investigate inventory discrepancies and implement corrective actions. Ensure proper FIFO (First-In-First-Out) and stock rotation practices. Procurement & Supplier Cost Management Review purchase requisitions, purchase orders, and supplier quotations. Monitor market prices and identify opportunities for cost savings. Coordinate with Procurement to ensure competitive sourcing. Verify supplier invoices against approved purchase orders and delivery records. Catering Operations Support Work closely with Executive Chefs, Site Managers, Operations Managers, and Procurement teams. Monitor labor productivity and staffing costs at catering sites. Support mobilization of new catering projects through budget planning and cost forecasting. Analyze meal counts, consumption reports, and client billing accuracy. Reporting & Compliance Prepare monthly Food Cost Reports, Inventory Reports, and Profitability Analysis. Generate management reports highlighting key cost performance indicators. Support internal and external audits. Ensure compliance with company policies and client contractual requirements.<br>Qualifications Bachelor's Degree in Accounting, Finance, Hospitality Management, or related field. Professional qualification (CMA, ACCA, CPA) is preferred. Minimum 5–8 years of experience in Cost Control within large-scale catering, remote site catering, industrial catering, or hospitality operations. Experience managing multiple catering sites and high-volume meal production is highly preferred. Required Skills Strong knowledge of Food Cost Control and Inventory Management. Experience with ERP systems such as SAP, Oracle, Microsoft Dynamics, or FMCG/Catering software. Advanced Microsoft Excel skills (Pivot Tables, VLOOKUP/XLOOKUP, Power Query). Strong analytical and reporting capabilities. Knowledge of menu costing, recipe costing, and catering contract profitability. Excellent communication and stakeholder management skills. Key Performance Indicators (KPIs) Food Cost % vs Budget Inventory Variance %Waste Reduction %Contract Profitability Purchase Price Variance (PPV) Stock Accuracy & Reconciliation Labor Cost % vs Revenue Monthly Cost Savings Achieved Timeliness and Accuracy of Cost Reports Preferred Experience Industrial Catering Remote Camp Catering Oil & Gas Catering Operations Facilities Management Catering Services Central Kitchen Operations High-Volume Catering (5,000+ meals per day)

Department: Finance / Catering Operations Industry: Catering, Hospitality, Food Services, Facilities Management<br>Key Responsibilities Cost Control & Financial Management Monitor and control food, beverage, and operational costs across all catering sites and projects. Analyze daily, weekly, and monthly cost reports and identify variances. Ensure compliance with approved budgets and cost control procedures. Review and validate catering contract profitability and margins. Conduct detailed cost analysis and recommend corrective actions to management. Food Cost & Menu Analysis Develop and maintain standardized recipe costing sheets. Monitor food cost percentages and consumption trends. Analyze menu profitability and recommend menu engineering initiatives. Track wastage, spoilage, and yield variances to minimize losses. Ensure accurate portion control and adherence to recipe standards. Inventory & Stock Management Supervise inventory control processes across central kitchens, warehouses, and catering sites. Conduct periodic physical stock counts and reconciliation. Monitor stock movements, transfers, and consumption patterns. Investigate inventory discrepancies and implement corrective actions. Ensure proper FIFO (First-In-First-Out) and stock rotation practices. Procurement & Supplier Cost Management Review purchase requisitions, purchase orders, and supplier quotations. Monitor market prices and identify opportunities for cost savings. Coordinate with Procurement to ensure competitive sourcing. Verify supplier invoices against approved purchase orders and delivery records. Catering Operations Support Work closely with Executive Chefs, Site Managers, Operations Managers, and Procurement teams. Monitor labor productivity and staffing costs at catering sites. Support mobilization of new catering projects through budget planning and cost forecasting. Analyze meal counts, consumption reports, and client billing accuracy. Reporting & Compliance Prepare monthly Food Cost Reports, Inventory Reports, and Profitability Analysis. Generate management reports highlighting key cost performance indicators. Support internal and external audits. Ensure compliance with company policies and client contractual requirements.<br>Qualifications Bachelor's Degree in Accounting, Finance, Hospitality Management, or related field. Professional qualification (CMA, ACCA, CPA) is preferred. Minimum 5–8 years of experience in Cost Control within large-scale catering, remote site catering, industrial catering, or hospitality operations. Experience managing multiple catering sites and high-volume meal production is highly preferred. Required Skills Strong knowledge of Food Cost Control and Inventory Management. Experience with ERP systems such as SAP, Oracle, Microsoft Dynamics, or FMCG/Catering software. Advanced Microsoft Excel skills (Pivot Tables, VLOOKUP/XLOOKUP, Power Query). Strong analytical and reporting capabilities. Knowledge of menu costing, recipe costing, and catering contract profitability. Excellent communication and stakeholder management skills. Key Performance Indicators (KPIs) Food Cost % vs Budget Inventory Variance %Waste Reduction %Contract Profitability Purchase Price Variance (PPV) Stock Accuracy & Reconciliation Labor Cost % vs Revenue Monthly Cost Savings Achieved Timeliness and Accuracy of Cost Reports Preferred Experience Industrial Catering Remote Camp Catering Oil & Gas Catering Operations Facilities Management Catering Services Central Kitchen Operations High-Volume Catering (5,000+ meals per day)

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking a detail-oriented and analytical F&amp;B Cost Controller to join our team at Swissotel Corniche Park Towers Doha, Qatar. In this role, you will be responsible for overseeing and optimizing the food and beverage cost control processes for our organization, ensuring maximum profitability while maintaining quality standards.</p><br><ul><li>Analyze food and beverage costs, identifying areas for improvement and implementing cost-saving measures</li><li>Monitor inventory levels and conduct regular stock takes to minimize waste and prevent shortages</li><li>Develop and maintain accurate recipe costing systems for all menu items</li><li>Prepare daily, weekly, and monthly financial reports on F&amp;B operations</li><li>Collaborate with chefs and F&amp;B managers to optimize menu pricing and product mix</li><li>Review and validate vendor invoices, ensuring accuracy and compliance with agreed-upon prices</li><li>Implement and maintain effective portion control measures across all F&amp;B outlets</li><li>Conduct regular audits of F&amp;B outlets to ensure adherence to cost control procedures</li><li>Train staff on cost control measures and best practices in inventory management</li><li>Analyze market trends and competitor pricing to maintain competitive advantage</li></ul><br>Qualifications<br><br><ul><li>Bachelor's degree in Hospitality Management, Accounting, or related field</li><li>Minimum 3-5 years of experience in F&amp;B cost control or related field, preferably in a hospitality or restaurant setting</li><li>Proficiency in financial management software (e.g., Oracle, SAP) and advanced Excel skills</li><li>Strong knowledge of food and beverage industry standards and practices</li><li>Excellent mathematical and analytical skills with a keen eye for detail</li><li>Experience with inventory management systems and practices</li><li>Ability to work efficiently under pressure and meet tight deadlines</li><li>Strong communication and interpersonal skills to collaborate with various departments</li><li>Professional certification in cost control or hospitality management is preferred</li><li>Familiarity with local food and beverage regulations in Qatar is a plus</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits</p><br> </div>

Company Description<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>A Cost Controller Supervisor is responsible for monitoring and controlling costs within the hotel, ensuring accurate inventory management, preventing waste, and supporting profitability through effective cost analysis and reporting.<br><br>Duties and Responsibilities<br><br> Cost Monitoring and Control Monitor food, beverage, and operating costs. Analyze daily, weekly, and monthly cost reports. Identify cost variances and recommend corrective actions. Ensure departmental expenses remain within budget. Inventory Management Supervise inventory counts for food, beverages, supplies, and operating equipment. Reconcile physical inventory with system records. Investigate inventory shortages, overages, and discrepancies. Ensure proper stock rotation and inventory control procedures. Purchasing and Receiving Control Verify purchase orders, receiving reports, and supplier invoices. Ensure all purchases are authorized and properly documented. Monitor supplier pricing and contract compliance. Coordinate with purchasing and receiving departments to maintain cost efficiency. Cost Analysis and Reporting Prepare food cost, beverage cost, and inventory variance reports. Analyze consumption trends and waste levels. Generate monthly cost-control reports for management review. Support budget preparation and forecasting activities. Internal Controls and Compliance Ensure compliance with company policies and procedures. Maintain strong internal controls over inventory and purchasing. Participate in internal and external audits. Assist in implementing audit recommendations. Operational Support Work closely with kitchen, restaurant, stores, and purchasing teams. Monitor recipe costing and menu profitability. Conduct spot checks and surprise inventory audits. Assist department heads in achieving cost targets. Team Supervision Supervise cost control staff and inventory clerks. Train team members on inventory and cost-control procedures. Review staff performance and provide guidance.<br><br>Qualifications<br><br>Experience<br><br>Minimum 3–5 years of experience in cost control, inventory management, accounting, or finance. At least 1–2 years of supervisory experience preferred. Experience in the hotel, hospitality, restaurant, or food and beverage industry is highly desirable. Experience with inventory audits, stock management, and cost analysis.<br><br>Technical Knowledge<br><br>Strong understanding of cost accounting principles and inventory control procedures. Knowledge of food and beverage cost management. Familiarity with purchasing, receiving, and store operations. Understanding of budgeting and financial reporting processes. Knowledge of internal controls and audit requirements.<br><br>Computer Skills<br><br>Proficiency in Microsoft Excel, including spreadsheets, pivot tables, and reporting. Experience with ERP, accounting, and inventory management systems. Ability to generate and analyze cost-control reports.<br><br>Leadership and Supervisory Skills<br><br>Ability to supervise and guide cost control staff. Strong organizational and planning skills. Experience in training and developing team members. Ability to manage multiple tasks and meet deadlines.<br><br>Analytical Skills<br><br>Strong numerical and analytical abilities. Excellent attention to detail and accuracy. Ability to identify cost variances and recommend corrective actions. Problem-solving and decision-making skills.<br><br>Communication Skills<br><br>Good written and verbal communication skills. Ability to prepare clear reports and presentations. Strong interpersonal skills and ability to work with different departments.<br><br>Additional Information<br><br>Our Commitment To Diversity & Inclusion<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br><br>Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>***PREFERENCE WILL BE GIVEN TO QATARI CANDIDATES*** <br><br>Reporting structure <br></span><p>Reports to: Head of Marine Personnel</p><br> <p>Direct Reportees: None&nbsp;</p><br><br><br>Job Summary and Purpose <br><p>Provide advanced vessels crewing/manning financial coordination and cost governance support to the Marine Personnel function. Act as a cross functional facilitator, ensuring accurate cost allocation, robust expenditure monitoring, and effective financial communication across Fleet, Marine Personnel, Procurement, and Finance for matters related to vessels’ crewing/manning.</p><br> <p>Serve as a subject matter resource on vessels crewing/manning OPEX control, payroll linked cost analysis, and vendor related expenditure, contributing to improved budget discipline and data driven decision making.</p><br><br><br>Accountabilities <br><p><strong>Key Accountabilities:</strong></p><br> <p>1. &nbsp; &nbsp;Oversee and validate the monthly seafarers’ wage execution across all vessels, ensuring timely and accurate disbursement of payments, continuous verification of bank details, and full compliance with established payroll governance and financial control standards.<br>2. &nbsp; &nbsp;Interpret, track, and communicate crew and manning OPEX budget performance to Fleet Management and Superintendents, enabling accurate and timely manning OPEX allocation and variance resolution.<br>3. &nbsp; &nbsp;Ensure all crew related costs are properly authorized, accurately recorded, and consistently allocated to the correct GL accounts in line with approved budgets, finance policies, and internal control requirements.&nbsp;<br>4. &nbsp; &nbsp;Maintain complete, accurate, and audit ready supporting documentation to support reviews, audits, and variance analysis.<br>5. &nbsp; &nbsp;Serve as the central liaison between MPD, Fleet, Finance, Procurement, and external service providers to ensure seamless information flow and timely contract execution related to vessels crewing/manning.<br>6. &nbsp; &nbsp;Support vessels crewing/manning procurement activities by consolidating data and preparing financial inputs for crewing contracts and commercial assessments.<br>7. &nbsp; &nbsp;Coordinate with Finance to validate vessels crewing/manning vendors’ invoices, confirm proper GL/cost center application, and review month end cost allocation outputs.<br>8. &nbsp; &nbsp;Monitor vessels crewing/manning expenditure trends, highlight deviations, and provide structured financial insights to the Head of Marine Personnel and Technical Manager.<br>9. &nbsp; &nbsp;Generate analytical reports, dashboards, and cost summaries related to vessels crewing/manning enabling senior leadership to assess operational efficiency and cost performance.<br>10. &nbsp; &nbsp;Maintain high integrity of vessels crewing/manning OPEX records, ensuring accuracy, traceability, and readiness for audits, management reviews, and budgeting cycles.<br>11. &nbsp; &nbsp;Identify opportunities to optimize vessels crewing/manning cost control workflows, strengthen financial reporting, and enhance data accuracy.<br>12. &nbsp; &nbsp;Support system improvements or digitalization initiatives related to payroll linked cost allocation, cost capture, and reporting tools.<br>13. &nbsp; &nbsp;Promote best practices in vessels crewing/manning financial documentation and cost monitoring across vessels and internal teams.</p><br> <p><strong>Generic Accountabilities:</strong><br><strong>Quality, Health, Safety, &amp; Environment (QHSE):</strong><br>14. &nbsp; &nbsp;Adhere to all relevant QHSE policies, procedures, instructions and controls so that NAKILAT provides a safe, world class, secure and environmentally responsible service to customers, the public and its own people.</p><br> <p><strong>Policies, Systems, Processes &amp; Procedures:&nbsp;</strong><br>15. &nbsp; &nbsp;Follow all relevant departmental policies and procedures so that work is carried out in a controlled and consistent manner.</p><br> <p><strong>Others:</strong><br>16. &nbsp; &nbsp;Carry out any other duties as directed by the immediate supervisor.</p><br><br><br>Competencies <br>Accounting Policies &amp; Procedures - Specialist<br>Achievement Oriented - Intermediate<br>Audit Management - Practitoner<br>Collaboration &amp; Team Work - Intermediate<br>Crew Management &amp; Logistics - Practitioner<br>Customer Centricity - Intermediate<br>Drive Vision - Intermediate<br>Empower &amp; Nurture Talent - Intermediate<br>Financial Analysis - Practitioner<br>Financial Planning and Budgeting - Practitioner<br>Financial Reporting &amp; Compliance - Practitioner<br>General Accounting Processes - Practitioner<br>Interactive Communication - Intermediate<br>Payroll Process Management - Specialist<br>Professional Accounting Standards - Specialist<br>Solution Oriented - Intermediate<br><br><br>Qualifications, Experience and Job Skills <br><p><strong>Qualifications:</strong></p><br> <p>• &nbsp; &nbsp;Bachelor’s degree in accounting, Finance, Business Management/Administration, or related field</p><br> <p><strong>Experience:&nbsp;</strong></p><br> <p>•&nbsp; 5 years’ experience in cost control, financial coordination, or payroll linked accounting role with a relevant and reputable shipping company or 8 years ashore in similar cost control role and finance activities with a non-shipping company.</p><br> <p><strong>Job Specific Skills:</strong></p><br> <p>• &nbsp; &nbsp;Understanding of various analytical and problem-solving tools and methodologies<br>• &nbsp; &nbsp;Ability to develop and implement cost-saving initiatives.&nbsp;<br>• &nbsp; &nbsp;Working with ERP systems (SAP/AMOS/Crewing systems)<br>• &nbsp; &nbsp;Computer literate Microsoft suite of products.</p><br><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Cost Controller is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food &amp; Beverage (F&amp;B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.</p><p>1. Cost Control &amp; Menu Engineering</p><ul><li>Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.</li><li>Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&amp;B Director.</li><li>Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.</li><li>Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.</li></ul><p>2. Inventory Management &amp; Auditing</p><ul><li>Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.</li><li>Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.</li><li>Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.</li><li>Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.</li></ul><p>3. Purchasing &amp; System Administration</p><ul><li>Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.</li><li>Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.</li><li>Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.</li></ul><p>4. Financial Reporting &amp; Analysis</p><ul><li>Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.</li><li>Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.</li><li>Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field.</li><li>3-5 years of experience in cost control, storekeeping, or purchasing within a hotel or high-volume restaurant environment.</li><li>Mastery of hotel inventory and procurement software (e.g., Materials Control (MC), BirchStreet, Adaco, or FMC).</li><li>Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel.</li><li>Strong analytical mind with a sharp eye for numbers and discrepancies.</li><li>Assertive communication style to enforce control procedures across different departments.</li><li>Ability to work under pressure during tight month-end deadlines.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Perform physical inventories for the food and beverage and retail areas as required. Perform routine analysis on product mix/margin and guest preference information to help the operations staff understand the impact of their merchandising efforts on revenue. Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. Input receipt of all food, beverage and non-food products into the inventory and into the receipt part of the purchasing system. Investigate all measurement unit issues and noticeable price variances as required. Update all inventory requisitions through the inventory and purchasing system. Assist in the calculation of potential cost of sale ratios. Maintain master cost files and receipts. Perform random checks to verify all products are stored appropriately and secured.<br>Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.&nbsp;<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Perform physical inventories for the food and beverage and retail areas as required. Perform routine analysis on product mix/margin and guest preference information to help the operations staff understand the impact of their merchandising efforts on revenue. Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. Input receipt of all food, beverage and non-food products into the inventory and into the receipt part of the purchasing system. Investigate all measurement unit issues and noticeable price variances as required. Update all inventory requisitions through the inventory and purchasing system. Assist in the calculation of potential cost of sale ratios. Maintain master cost files and receipts. Perform random checks to verify all products are stored appropriately and secured.<br>Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.&nbsp;<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist in monitoring and maintaining Food &amp; Beverage cost control procedures to ensure compliance with company policies and established standards. Verify supplier invoices, purchase orders, requisitions, and goods received to ensure accuracy in pricing, quantities, and supporting documentation. Support the preparation of daily, weekly, and monthly cost reports, inventory reconciliations, consumption analyses, and journal entries. Assist in maintaining food and beverage cost percentages and identifying cost variances for management review. Participate in physical inventory counts and maintain accurate inventory records for food, beverage, and operating supplies. Monitor stock levels and support the replenishment process to ensure adequate inventory is maintained in accordance with approved par stock levels. Conduct routine checks of receiving, storeroom, and kitchen operations to ensure proper inventory control procedures are followed. Assist in menu costing, tracking high-cost items, and preparing cost analysis reports to support operational decision-making. Investigate inventory discrepancies and support corrective actions to minimize waste and control costs. Collaborate with the Finance, Purchasing, Kitchen, and Food &amp; Beverage teams to ensure effective cost management and inventory control. Maintain accurate records and filing systems related to purchasing, receiving, inventory, and cost control activities. Uphold company policies, ethical standards, and service culture while performing all duties in a professional and efficient manner.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree in Accounting, Finance, or Hospitality Management.</li><li>Previous experience in the similar role with in a hotel or hospitality environment (minimum 2 years preferred).</li><li>Solid understanding of hotel operations, F&amp;B controls, and inventory management.</li><li>Proficient in cost control systems, PMS (e.g., Opera), and accounting software (e.g., Sun, SAP).</li><li>Advanced skills in MS Excel and financial reporting tools.</li><li>Ability to analyze food, beverage, and general inventory costs, track wastage, and recommend improvements.</li><li>Familiarity with procurement processes, stock reconciliation, and month-end closing.</li><li>Strong analytical and numerical skills with high attention to detail.</li><li>Effective communication and coordination with departments like F&amp;B, Purchasing, and Finance.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A Cost Controller Supervisor is responsible for monitoring and controlling costs within the hotel, ensuring accurate inventory management, preventing waste, and supporting profitability through effective cost analysis and reporting.</p><p><strong>Duties and Responsibilities</strong></p><p>1. Cost Monitoring and Control</p><ul><li>Monitor food, beverage, and operating costs.</li><li>Analyze daily, weekly, and monthly cost reports.</li><li>Identify cost variances and recommend corrective actions.</li><li>Ensure departmental expenses remain within budget.</li></ul><p>2. Inventory Management</p><ul><li>Supervise inventory counts for food, beverages, supplies, and operating equipment.</li><li>Reconcile physical inventory with system records.</li><li>Investigate inventory shortages, overages, and discrepancies.</li><li>Ensure proper stock rotation and inventory control procedures.</li></ul><p>3. Purchasing and Receiving Control</p><ul><li>Verify purchase orders, receiving reports, and supplier invoices.</li><li>Ensure all purchases are authorized and properly documented.</li><li>Monitor supplier pricing and contract compliance.</li><li>Coordinate with purchasing and receiving departments to maintain cost efficiency.</li></ul><p>4. Cost Analysis and Reporting</p><ul><li>Prepare food cost, beverage cost, and inventory variance reports.</li><li>Analyze consumption trends and waste levels.</li><li>Generate monthly cost-control reports for management review.</li><li>Support budget preparation and forecasting activities.</li></ul><p>5. Internal Controls and Compliance</p><ul><li>Ensure compliance with company policies and procedures.</li><li>Maintain strong internal controls over inventory and purchasing.</li><li>Participate in internal and external audits.</li><li>Assist in implementing audit recommendations.</li></ul><p>6. Operational Support</p><ul><li>Work closely with kitchen, restaurant, stores, and purchasing teams.</li><li>Monitor recipe costing and menu profitability.</li><li>Conduct spot checks and surprise inventory audits.</li><li>Assist department heads in achieving cost targets.</li></ul><p>7. Team Supervision</p><ul><li>Supervise cost control staff and inventory clerks.</li><li>Train team members on inventory and cost-control procedures.</li><li>Review staff performance and provide guidance.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Qualifications</strong></p><p>Experience</p><ul><li>Minimum 3 5 years of experience in cost control, inventory management, accounting, or finance.</li><li>At least 1 2 years of supervisory experience preferred.</li><li>Experience in the hotel, hospitality, restaurant, or food and beverage industry is highly desirable.</li><li>Experience with inventory audits, stock management, and cost analysis.</li></ul><p>Technical Knowledge</p><ul><li>Strong understanding of cost accounting principles and inventory control procedures.</li><li>Knowledge of food and beverage cost management.</li><li>Familiarity with purchasing, receiving, and store operations.</li><li>Understanding of budgeting and financial reporting processes.</li><li>Knowledge of internal controls and audit requirements.</li></ul><p>Computer Skills</p><ul><li>Proficiency in Microsoft Excel , including spreadsheets, pivot tables, and reporting.</li><li>Experience with ERP, accounting, and inventory management systems.</li><li>Ability to generate and analyze cost-control reports.</li></ul><p>Leadership and Supervisory Skills</p><ul><li>Ability to supervise and guide cost control staff.</li><li>Strong organizational and planning skills.</li><li>Experience in training and developing team members.</li><li>Ability to manage multiple tasks and meet deadlines.</li></ul><p>Analytical Skills</p><ul><li>Strong numerical and analytical abilities.</li><li>Excellent attention to detail and accuracy.</li><li>Ability to identify cost variances and recommend corrective actions.</li><li>Problem-solving and decision-making skills.</li></ul><p>Communication Skills</p><ul><li>Good written and verbal communication skills.</li><li>Ability to prepare clear reports and presentations.</li><li>Strong interpersonal skills and ability to work with different departments.</li></ul><p></p></section>

Reports To: Lead Cost Engineer Company: Qatar Fabrication Company Location: Doha, Qatar<br>** PREFERENCE WILL BE GIVEN TO QATARI CANDIDATES **<br>Primary Functions The Project Cost Controller is responsible for the establishment of project budgets, forecasts, controls and reporting. The role will work closely with the relevant project team and with minimal supervision will be responsible for independently applying cost control procedures, best practices and cost analysis on the assigned project<br>Tasks and Responsibilities Setup Cost Breakdown Structure (CBS) in line with the approved / as-awarded project scope and Work Breakdown Structure (WBS). Ensure accurate allocation of project budget and provide control budgets for equipment and material purchase orders, subcontracts, fabrication, fabrication management team and support disciplines. Assist in setting up project specific cost control system based on company internal requirements and project (PMT) requirements. Including but not limited to cost databases and reporting templates/mechanism. Evaluate and analyze cost reports, detect issues and effectively communicate the project’s cost performance, risks and opportunities, issues and concerns to project management team on a regular and agreed periodic basis. Regularly prepare, review and evaluate the project’s Estimate at Completion (EAC) cost forecast - based on remaining scope work, registered expenditures and project commitments. Set up and maintain the project’s change management system in alignment with the QFAB’s approved procedure. Preparation, routing for signature and eventual submission of monthly progress invoice to Client. Provide necessary project data to support project accounting and revenue recognition. Support Lead Cost Engineer as and when required.<br>Qualifications, Experience and Skills<br>Qualifications:Bachelor’s degree in finance, engineering or related discipline<br>Experience & Skills: 3-6 years of relevant work experience, preferably in the Oil & Gas industry. Experience in offshore projects and fabrication