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Sofitel Riyadh Hotel & Convention Center: A Symphony of French Elegance and Saudi Arabian Warmth
The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel's commitment to personalized attention ensures that each guest's stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience.

Cost Control & Analysis

• Monitor daily food and beverage revenues and costs against budgets and forecasts.
• Conduct regular analysis of F&B cost of sales, highlighting variances and recommending corrective actions.
• Ensure proper portion controls and standard recipes are adhered to across all outlets.
• Maintain an updated costing system and ensure accurate recipe costing for menus and promotions.
• Review, analyze, and validate banquet event orders (BEOs) to ensure proper costing and profitability.

Inventory & Receiving Control

• Supervise receiving procedures to verify weights, quantities, and quality of items.
• Conduct regular spot checks of storerooms and outlets to ensure compliance with standard procedures.
• Coordinate monthly and quarterly stock takes for all F&B outlets, reconciling discrepancies and preparing detailed variance reports.
• Ensure proper storage practices are followed to reduce wastage, pilferage, and spoilage.

Systems & Reporting

• Maintain and update the F&B costing system (e.g., FMC, MC, or other hotel systems).
• Generate daily, weekly, and monthly F&B cost reports for management review.
• Assist in preparing budgets and forecasts by providing accurate cost data and trend analysis.
• Ensure compliance with internal control policies and audit requirements.

Collaboration & Training

• Work closely with Executive Chef, F&B Managers, and Purchasing to ensure alignment of cost control measures.
• Support the operational team with training on cost awareness, recipe compliance, and wastage reduction.
• Provide recommendations to improve efficiency in F&B operations through cost-saving initiatives.

• Bachelor’s degree in Finance, Accounting, Hospitality Management, or related field.
• Minimum 2–3 years of experience in a similar role within a luxury hotel or hospitality group.
• Strong knowledge of food and beverage products, costing, and inventory management systems.
• Proficiency in hotel software (Micros, Opera, FMC, MC, or similar) and MS Excel.
• High attention to detail, analytical mindset, and strong problem-solving skills.
• Ability to work collaboratively with F&B and Finance teams while maintaining independence in control matters.