مراقب تكاليف الجولف

The Cost Controller is responsible for safeguarding the profitability of Qiddiya Golf by rigorously monitoring the flow of goods and materials throughout the facility. This role focuses on minimizing waste, ensuring inventory accuracy, and verifying that the "Cost of Goods Sold" (COGS) remains within budgeted percentages across Food & Beverage, Retail, and Agronomy. In a 5-star luxury environment, the Cost Controller must balance strict financial discipline with the need for premium quality, ensuring that "luxury" does not become an excuse for operational inefficiency or unchecked shrinkage. JOB OVERVIEW – PURPOSE AND SCOPE The purpose of this position is to manage the facility's inventory integrity and pricing strategy validation. The scope extends to every department that holds stock: the kitchens and bars (F&B), the Pro Shop (Retail), and the Greenkeeping compound (Agronomy/Maintenance). The Cost Controller audits the purchasing process, receiving procedures, and storage protocols. They are the primary analyst for "Theoretical vs. Actual" usage, identifying exactly where variance occurs—whether through theft, wastage, or recipe non-compliance. RESPONSIBILITIES AND DUTIES Inventory Management & Stock Control Orchestrate and oversee the month-end physical stocktakes for all departments, ensuring independent verification of counts. Conduct random "spot checks" on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy. Analyse "Slow Moving" and "Dead Stock" reports, advising the General Manager and Department Heads on clearance strategies to free up working capital. Monitor the "Receiving Bay" operations to ensure that goods entering the property match the quality, quantity, and price specified on the Purchase Orders. Food & Beverage Cost Control Work with the Executive Chef to calculate accurate recipe costing cards for every menu item, ensuring the sales price achieves the target margin. Produce the Daily/Weekly Food & Beverage Cost Report, highlighting any spikes in consumption that do not correlate with sales revenue. Audit the "Spoilage and Waste" logs to ensure that discarded items are recorded correctly and do not simply vanish. Verify the cost of "Officer Checks" (Staff Meals) and "Entertainment" checks to ensure internal consumption is allocated to the correct expense codes. Retail & Operational Analysis Verify the margins on new retail collections before they hit the floor, ensuring the "Landing Cost" (shipping + duties) is factored into the final retail price. Audit the consumption of fuel and chemicals in the Agronomy department against the maintenance schedule. Review the "Par Levels" established for all operational supplies, adjusting them seasonally to prevent over-ordering. Reporting & Systems Maintain the Materials Control (MC) or Inventory Management System, ensuring all item masters and vendor price lists are up to date. Produce the monthly "Cost Controller’s Report," detailing variances, potential savings, and procurement trends. REPORTING Reports Direct to: Financial Controller / Director of Finance. Supervises: Receiving Clerk, Storeman. Key Liaisons: Executive Chef, F&B Manager, Retail Manager, Golf Course Superintendent. ROLE QUALIFICATIONS Education & Experience Bachelor’s degree in Accounting, Finance, or Hospitality Management. Minimum of 4–6 years of experience in Cost Control, specifically within a 5-star hotel, resort, or large-scale catering operation. Strong background in Food & Beverage operations is essential, as this is the highest risk area for variance. Experience in the Middle East is preferred (familiarity with local suppliers and import logistics). Technical Skills Advanced proficiency in Inventory Management Systems (e.g., Lightspeed, Moreau MC, Adaco, Check SCM). Expert-level Microsoft Excel skills (complex formulas for recipe modelling). Strong understanding of POS systems (Lightspeed, Micros/Simphony, etc) and how they link to inventory deduction. COMPETENCIES Core Competencies Inquisitiveness: A natural sceptic; the instinct to ask "why" when the numbers don't add up (e.g., "Why did we use 50kg of tenderloin but only sell 30 portions?"). Assertiveness: The confidence to challenge senior operational figures (like an Executive Chef or Head Pro) regarding waste or portion control without being aggressive. Accuracy: An obsession with precision; understanding that a small error in a recipe card can cost thousands over a year. Integrity: Incorruptible ethics when dealing with suppliers and receiving goods. Operational Knowledge: Understanding how a kitchen or golf shop works (e.g., knowing that meat shrinks when cooked or that demo clubs depreciate) to make realistic assessments.