About Us
Yas World Resort, Vignette Collection by IHG is a dynamic collection of six international hotels located in the heart of Yas Island, Abu Dhabi. This vibrant destination offers a seamless blend of relaxation, indulgence, and recreation, making it the ultimate gateway to the Yas Island experience.
About the Job
As Cluster Cost Controller, you lead cost control across all YWR cluster business units, including hotels, beach clubs, marinas and Nurai Island. You are responsible for safeguarding Food & Beverage and inventory resources, analysing cost variances, ensuring accurate cost reporting, and driving cost-saving initiatives that improve profitability.
General Duties and Responsibilities:
- Lead cost control across all YWR cluster business units, including hotels, beach clubs, marinas and Nurai Island, in line with Aldar Hospitality policies.
- Own the monthly cost control closing and reports, and present F&B cost results, variances and recommendations to the Director of Finance and GMs.
- Oversee monthly physical inventories for F&B, general stores, housekeeping and engineering, reconcile stock to the system, and investigate differences.
- Oversee the twice-weekly food cost flash and daily cost monitoring, and drive corrective actions with Executive Chefs and F&B leadership.
- Ensure recipe and standard costing in FMC (or any system) is accurate for menu items, buffets, events and packages, and lead menu engineering and menu pricing reviews.
- Work with Procurement and Stores on pricing, receiving and issuing, and review supplier invoices and LPOs for price consistency and anomalies.
- Ensure POS integrity in Micros Simphony, including article set-up, voids, discounts, complimentary checks and check number sequence.
- Review P&Ls for events, activations and day pass redemptions, and provide cost input into budget and forecast.
- Ensure compliance with internal controls and procurement and consumption policies, and support internal and external audits.
- Lead, train and develop the Assistant Cost Controller, Storekeeping and Receiving teams across the cluster.
Monthly Controls & Reporting
- Ensure monthly spot checks of outlet and store inventories, requisitions, transfers and par stock levels, with minimum and maximum store levels maintained, including mini bar stock.
- Ensure receiving is verified against LPOs, supplier quotations and invoices, with meat and fish weight checks, periodic butcher tests and calibrated receiving scales.
- Ensure F&B invoices and receiving reports are sent to Accounts Payable daily, and open LPOs are reviewed monthly for closure or cancellation.
- Ensure beverage control through bottle-for-bottle requisitions and liquor stickers, with consumption and perpetual inventory reconciled to Micros sales.
- Ensure banquet covers and menus are checked against event orders, and outlet open tables are spot checked during operating hours.
- Review officer checks, entertainment, employee meals and other F&B credits against the Micros closing report and supporting documents.
- Ensure month-end counts are attended by Accounting, count sheets are signed, and discrepancies are reported to the Director of Finance.
- Analyse month-end cost results against budget, forecast and last year, and oversee periodic market price surveys and purchase price deviation reviews.
- Review the monthly cost control reports: closing inventory, daily food cost, slow-moving, dead stock, expiry and ageing, stock movement, price variance, spoilage, waste and breakage, void reasons, top 10 menu items and purchases, open LPOs and F&B rebates; menu engineering yearly and OS&E half-yearly.
- Review and sign off the monthly Cost Control Checklist for each business unit before submission to the Director of Finance.
About You
- Bachelor's degree in accounting, finance, hospitality management or a related field; a cost management or finance certification is an advantage.
- 5–7 years of cost control experience in hotels, F&B or leisure operations, including at least 2 years at Assistant Manager level or above.
- Proven experience managing cost control across multiple outlets or business units.
- Strong knowledge of F&B costing, inventory control, recipe costing and menu engineering.
- Hands-on experience with FMC / Oracle, Micros Simphony, Opera and Sun; advanced Excel.
- Sound understanding of internal controls and audit.
- Strong leadership, analytical and communication skills, with the ability to engage Chefs, F&B and GMs.
Shape Your Career with Yas World Resort, Vignette Collection by IHG
At Yas World Resort, Vignette Collection by IHG, every team member plays a crucial role in orchestrating an unparalleled guest experience. Set against the dynamic backdrop of Abu Dhabi, you will immerse yourself in an environment where innovation meets elegance, and every day offers the chance to contribute to the legacy of hospitality. Working with us means joining a culture of excellence, where your passion for hospitality creates unforgettable experiences and sets the benchmark for the future of refined living
Equal Opportunity Statement
Aldar is an equal opportunity employer. We celebrate all forms of diversity and remain committed to creating an inclusive and accessible environment for all applicants and employees. We will ensure that all candidates are provided reasonable accommodations to participate in the job application process, be considered for a range of critical job functions and receive other benefits and privileges of employment, ensuring equitable opportunities and accessibility for all. Please contact us to request accommodation. Your data will be treated confidentially.
