WE CONNECT WITH THAT AGELESS MILLENNIAL MINDSET AND BELIEVE THAT HOTELS CAN ENHANCE THEIR WORLD VIA ART, MUSIC, FASHION AND A DISTINCTIVE CONNECTION

Radisson RED sees things differently. We don’t have ‘staff’ we have ‘Creatives’.  We don't have "managers” we have "LEADs".

WE ARE ON THE LOOK OUT FOR a Cost Controller with a REDy personality and passion for delivering outstanding results to join our incREDible Finance team here @ Radisson RED Dubai.

What are we looking for?

As a Cost-controller, you will:

DAILY

• Check all F&B invoices- compare with Purchase orders ensuring invoices match approved LPO then approve on the invoice
• Approving daily issue request from each outlet and other departments
• Checking daily receiving reports
• Duty meal and entertainment summary preparation, attaching checks as well
• Prepare Spoilage and wastage
• Checking the booked store transfers 
• Check input revenue recipes
• Spot check - outlets and stores inventories documenting the same- ensure goods issued are as per request
• Documenting spot-checks of receiving clerk, random checking the goods received daily ensuring that there are no variances
• Documenting spot-checks of bars and outlets, inventory versus consumption, inventory versus par stock
• Creating new items in MC according to the requests of depts.
• Book transfers either from stores, inter kitchen or inter outlet to ensure stock accountability
• Check slow moving items - bringing to the attention of F&B dept. so as to minimize dead stock
• Maintain par stock for each bar outlet ensuring that they are established in relation to the sales volume
• Ensure periodic calculation of Menus (including banqueting) to ensure current costs are taken into account
• Solving issues related to MC system
• Prepare Menu cost for all menus and advising on the selling price, this to be filed
• Investigating the variance of the stock counted
• Correcting issues like wrong units
• Maintain Proper Filing

WEEKLY

• Check par stocks identifying discrepancies and investigating

MONTHLY

• Set inventory date as per Month end closing dates by confirming with FC/AFC
• Send inventory schedule to all outlets and stores well in advance so that they can plan accordingly
• Open inventory in MC system and print out all stock sheets department wise
• Book all transfers for the month
• Doing stock count for all departments. Inventory lists to be signed by two persons of whom at least one is independent from stores/receiving
• booking and refreshing the inventory in MC system
• Investigating the variance of the stock counted
• Credit duty meals and entertainment meals to prepare F&B cost
• Print all transfers in/out to prepare F&B cost
• Prepare food cost reconciliation
• Prepare beverage cost reconciliation

You should be innovative, creative, demonstrate a positive mind-set and love a challenge. Be genuine, yourself, we love that and won’t change that, promise!

DO You love people’s interaction, want to be yourself and are passionate for Music, Art & Fashion? We want to talk to you then!

Come as you are, wear a big smile and become the one who greets like no other. Forget the script. There is no script. Forget traditional, be bold. Have a chat. Make Red the place to be!.

Are you READY? So, tell us. Show us. Make us smile. Use your phone and send us a video clip/ a selfie/ photos/ an Instagram link… anything giving us insight into why you’re ready to welcome the world to the RED side.

Come join us and Make Every Moment Matter and make RED the place to be in the City.

WE CONNECT WITH THAT AGELESS MILLENNIAL MINDSET AND BELIEVE THAT HOTELS CAN ENHANCE THEIR WORLD VIA ART, MUSIC, FASHION AND A DISTINCTIVE CONNECTION

Radisson RED sees things differently. We don’t have ‘staff’ we have ‘Creatives’.  We don't have "managers” we have "LEADs".

WE ARE ON THE LOOK OUT FOR a Cost Controller with a REDy personality and passion for delivering outstanding results to join our incREDible Finance team here @ Radisson RED Dubai.

What are we looking for?

As a Cost-controller, you will:

DAILY

• Check all F&B invoices- compare with Purchase orders ensuring invoices match approved LPO then approve on the invoice
• Approving daily issue request from each outlet and other departments
• Checking daily receiving reports
• Duty meal and entertainment summary preparation, attaching checks as well
• Prepare Spoilage and wastage
• Checking the booked store transfers 
• Check input revenue recipes
• Spot check - outlets and stores inventories documenting the same- ensure goods issued are as per request
• Documenting spot-checks of receiving clerk, random checking the goods received daily ensuring that there are no variances
• Documenting spot-checks of bars and outlets, inventory versus consumption, inventory versus par stock
• Creating new items in MC according to the requests of depts.
• Book transfers either from stores, inter kitchen or inter outlet to ensure stock accountability
• Check slow moving items - bringing to the attention of F&B dept. so as to minimize dead stock
• Maintain par stock for each bar outlet ensuring that they are established in relation to the sales volume
• Ensure periodic calculation of Menus (including banqueting) to ensure current costs are taken into account
• Solving issues related to MC system
• Prepare Menu cost for all menus and advising on the selling price, this to be filed
• Investigating the variance of the stock counted
• Correcting issues like wrong units
• Maintain Proper Filing

WEEKLY

• Check par stocks identifying discrepancies and investigating

MONTHLY

• Set inventory date as per Month end closing dates by confirming with FC/AFC
• Send inventory schedule to all outlets and stores well in advance so that they can plan accordingly
• Open inventory in MC system and print out all stock sheets department wise
• Book all transfers for the month
• Doing stock count for all departments. Inventory lists to be signed by two persons of whom at least one is independent from stores/receiving
• booking and refreshing the inventory in MC system
• Investigating the variance of the stock counted
• Credit duty meals and entertainment meals to prepare F&B cost
• Print all transfers in/out to prepare F&B cost
• Prepare food cost reconciliation
• Prepare beverage cost reconciliation

You should be innovative, creative, demonstrate a positive mind-set and love a challenge. Be genuine, yourself, we love that and won’t change that, promise!

DO You love people’s interaction, want to be yourself and are passionate for Music, Art & Fashion? We want to talk to you then!

Come as you are, wear a big smile and become the one who greets like no other. Forget the script. There is no script. Forget traditional, be bold. Have a chat. Make Red the place to be!.

Are you READY? So, tell us. Show us. Make us smile. Use your phone and send us a video clip/ a selfie/ photos/ an Instagram link… anything giving us insight into why you’re ready to welcome the world to the RED side.

Come join us and Make Every Moment Matter and make RED the place to be in the City.