Cluster Senior Internal Controller

"Please note that the position is open only for local residents"
The scope of the role covers the two hotels in Rodrigues, namely Constance Tekoma and C Mourouk, including their various Food & Beverage outlets.
The Cluster Senior Internal Controller reports to the Regional Financial Controller and, within the limits of Constance policies, is responsible for recognising all food and beverage deliveries and controlling and recording the flow of goods between the different kitchen areas, including transfers.
He establishes and analyses F&B costs on a monthly basis and reviews the performance of the hotel’s F&B outlets.
In addition to his cost control responsibilities, the Clsuter Senior Internal Controller is accountable for implementing, following up on and ensuring compliance with Constance internal control policies and processes, in order to secure procurement activities and cost of sales across revenue-generating departments, particularly Food & Beverage and Spa.
He also supervises the Cost Control and Storekeeping teams and oversees the reports prepared by these teams, in collaboration with the Accounting Manager and the Financial Controller.
DUTIES AND RESPONSIBILITIES:
The responsibilities and duties of this position include, but are not limited to, the following areas and activities. The job holder may, at any time, be required to perform any other related duties at the request of management.
Ensures the implementation, follow-up and compliance with Constance internal control policies and processes relating to procurement, stock movements, transfers, consumption and cost of sales for all revenue-generating departments, with particular focus on Food & Beverage and Spa.
Supervises the Cost Control and Storekeeping teams, ensuring proper coordination, accuracy and timely submission of their reports, in collaboration with the Accounting Manager and the Financial Controller.
Controls and records the flow of goods into and out of the following areas: receiving, storerooms, main kitchen and F&B outlets.
Participates in monthly, quarterly and year-end inventories. Physical inventory reports are prepared for food, beverages, minibar, operating supplies and S.O.E. Perpetual inventories are carried out whenever necessary.
Establishes daily and monthly food and beverage costs per outlet and, where applicable, the daily profit and loss statement per outlet.
Costs all recipes before any new dish is added to a menu. For special events, such as festivals or New Year’s celebrations, the Cost Controller must prepare a provisional profit and loss statement.
Establishes sales statistics on a daily and monthly basis. Slow-moving items, high-cost items and low-cost items are discussed with the relevant Heads of Department.
Analyses outlet activity on a monthly basis and prepares the monthly profit and loss statement per outlet. The analysis should include both revenue and costs.
Ensures that proper depletion is recorded based on items sold and consumed.
Prepares, with his team, the month-end closing reports for food, beverages, minibar, spa, shop and operating supplies. Handles month-end adjustments and related functions in coordination with the Regional Financial Controller.
Performs any additional duties as requested by the Regional Financial Controller.
Performs related duties and special projects as assigned.
Speak with others using clear and professional language.
Adheres to all departmental and hotel policies.
Reports any disciplinary or grievance matters to the Financial Controller.
Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
Adheres to the Occupational Safety and Health Act, local health and safety codes, and the company’s safety and security policies.
Promotes energy efficiency and environmentally friendly practices.
Participates in training as and when required by management.
Maintains the highest standards of personal hygiene and grooming at all times, in accordance with company standards.
Qualifications & Experience:
Bachelor's or Master’s degree in Accounting, Finance, Economics, or Management.
Professional Certifications: Preferred or required certifications include ACCA (completed Level 2 or fully qualified), CIMA, CPA, or CIA (Certified Internal Auditor).
A minimum of 10 years’ experience in internal control and/or cost control is mandatory, including proven experience in managing teams within 3- to 5-star hotels in Mauritius.
What We Offer
A rewarding experience within a prestigious international hotel group.
Free cafeteria: Say goodbye to boring lunchboxes! Enjoy free meals to tantalize your taste buds every day.
Dynamic work environment: Join the hustle and bustle! We're a high-energy team where each day brings exciting challenges

Employment type
Full-time

Work arrangement
No