Job Description

Company Description Design and pose on the most beautiful beach of the Moroccan Riviera, between sea and mountains, an Arty-Chic Resort that invites you to live a Luxury Playful Experience, enhanced by the meeting of cultures. Bathed in light and clarity, Sofitel Tamuda Bay Beach & Spa, an exclusive and vibrant address. . Monitor internal control and action plans for audit assignments; . Provide support for monthly budget monitoring; . Ensure that all controls recommended by Focus are followed by the departments; . Supervision and training of control teams; . Define a dashboard by which to inform management and other departments of periodic returns; . Continuously inspect the hotel, storage points, points of sale by carrying out random surveys and checks; . Distribute work and track results; . Plan the rest and holidays of its staff with the agreement of the management; . Ensure coordination between members of his department and between his department and other departments; . Maintain discipline within his department; . Systematically report any anomalies to the DAF . Participation in the budgetary process and its updating throughout the year; . Check the results, in particular the turnover, the miscellaneous consumption of the hotel and analyze them to avoid any leaks and diversions; . Supervise the inventories at the commissary, offices, reserves and points of sale; . Explain the different costs; . Develop the budget of his department and submit it to management; . Control the movement of goods, perishable and non-perishable foodstuffs and hotel equipment as well as stocks; . End-of-month work (framing between inventory system and accounts payable, transmission of closing statements to the DAF); . Validation of monthly statements of stocks and F&B costs; . Regular supervision of F&B control and cost of goods consumed; . Over-purchase control via budget management; . Follow-up of collection reports, room reconciliations, and all reports from controllers; . Monitoring of PM invoicing, free s & VOID; . t; Qualifications . Know the Reception, Reservations, Concierge, Floor, Catering, Kitchen services; . Master supply and inventory management techniques, cost accounting and budgetary control; . Be sober, honest, friendly; . Have a sense of organization and rigour; . Have the capacity for analysis and decision-making; . Have a sense of initiative and responsibility; . Have the art of human relations; . Know the art of cooking;

Full time