About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Overall:Help management to determine and maintain costs to produce goods and services for consumers. He/She will be the link between the Food and Beverage department and the Finance Department

Scope: Monitor and Control the performance in order to adhere to the budget and find ways to increase profit

Tasks: Daily and Month-to-date Food and Beverage Cost Report to include cafeteria

Constantly monitor all food and beverage controls to ensure compliance with FSHR P&P

Assist with operating equipment Inventory counts

Drive all beverage Inventory counts

Ensure food & beverage transfers & returns are done accurately in Birchstreet

Track any returns to suppliers

Ensure food & beverage POs are done and fully received on time to avoid any discrepancies

POSITION: Cost Controller

DEPARTMENT: Finance

REPORTS TO: Assistant Director of Finance

SUMMARY: Be responsible for maintaining proper credit procedures throughout the hotel. You will be in charge of the credit department with an oversight of outsourced income audit.

EDUCATION: A university degree or equivalent experience preferred.

REQUIREMENTS: Solid interpersonal and relationship-building skills to work with cross-functional teams Require a working technical knowledge of generally accepted accounting principles and all corporate policies and procedures. Require excellent written and verbal communication skills to prepare and deliver reports Require knowledge of and the ability to operate computer equipment, Microsoft Office Suite software, Opera and F&B POS systems.

Menu Engineering for all outlets (inclusive of Private Bar)

Recipes and menu Costings in Birchstreet

Prepare any analysis reports requested by (A)DOF (by meal period, …)

Daily House Charges Cost and Record

Ensure the POS system is coded properly (meal period, category, covers) and revenue record

Stock control (ensuring PAR levels are respected) and Waste management (over storage, tracking of spillage/breakage)

Monthend reporting to highlight areas of concern, improvement to include most sold items, less profitable items…

Monitoring of F&B labour standards ensuring understanding and follow-up on a regular basis with F&B Department Heads

Skills: Good communication skills (clearly and concisely)

Accounting skills (data analysis and basic GL understanding)

Initiative-taking, decision-making, methodical approach, of manner safe and prudent.

Resolve problems

Curious & independent

Strong and confident personality coupled with the ability to work as part of a team

A high level of accuracy and attention to detail

Ability to work under pressure

Good time management for meeting strict deadlines

Knowledge of and experience with accounting (SUN) and purchasing software (Birchstreet) would be advantageous

Knowledge of and experience with POS System (Micros Symphony) and Reporting System (Avero) would be advantageous

Excellent Microsoft Office skills is a must (Excel, Powerpoint, Word…)

Be flexible in order to accomplish major responsabilities and tasks

Maintain a close working relationship with the F&B Director, Executive Chef and Director of Purchasing and make them aware of any potential problems or opportunities to imporve the controls in their areas