Luxury business hotel which features 394 guestrooms (including 128 suites and penthouses), residential apartments and offices with 10 unique food and beverage outlets.
Fairmont is a leader in the global hospitality industry, with a distinctive collection and a worldwide reputation for excellence.
July 2009 – Present
Cost Control Supervisor
- Developing and implementing new standards within the Accounting department to maximize the productivity of the hotel
- Reviewing and reorganizing the entire internal system (Material Controls) to ensure profit maximization
- Supervising the Receiving department and all store operations to guarantee optimal productivity
- Compiling month end and daily cost control reports
- Auditing all food and beverage invoices and reconciling with vendors’ statements of account
- Ensuring that the Food and Beverage expenses complies with budget requirements and enhance accuracy
- Conducting monthly inventory and spot checks to analyze any observed gaps
- Supervising outlet orders and stock to ensure minimal wastage and cost savings to optimize the total budget
- Preparing reconciliations at the end of each months
Achievements:
- Developed my leadership and analytical skills by working closely with the Food and Beverage department including Executive Chefs and outlet managers
- Revised and created new Standard Operating Procedures for the cost controller
- Created individual food cost for every dish prepared in the outlets to analyze the cost and increase profit, revenue and quality
December 2008 - July 2009
Accounts Payable Clerk
- Corresponding with vendors and responding to enquiries
- Reconciliation of payments
- Resolving invoice discrepancies
- Set invoices up for payment
- Preparing and processing accounts payable checks and wire transfers
- On a daily basis input manually of all general items invoices into the system (Accpac)
- Working closely with the Cost Controller to insure all his vendors would be paid on time
- Assisting in month end closing
Achievements: - Able to clear all old outstanding in order to have a clean aging before the venue of our internal auditors
- Created the Job Description and tasks list for the position of the Accounts Payable Clerks as this position was unoccupied before I joined
- Learnt how to work under pressure and organized myself by giving priority to all urgent tasks first
- Succeeded in building a strong business relationship with all the vendors
Diplome(s) :
December 2007 GLION INSTITUTE OF HIGHER EDUCATION, Bulle, Switzerland
- Diploma: Bachelor of Business Administration in Hospitality Management (BBA)
June 2005 LYCEE SAINT LOUIS, Toulon, France
- Diploma: Baccalaureate in Hospitality with merit
Motivations :
Passionate about the hospitality industry and especially its financial aspects, I am seeking a diverse and challenging role where I will be involved in providing objective advice and expertise supported by thorough research. While aiming at providing creative solutions to clients to enhance their business performance, I believe that my experience during the past years combined with my educational background would add value to your company and would provide me with an opportunity to start a long term career within your company.
