Position Summary: Control and maintain food and beverage, merchandise, and other items consumed by the company, ensuring budgetary compliance. Key Responsibilities: 1. Manages and controls the F&B and merchandise costs of the hotel. 2. Supervises warehouse in- and out-bound activities, ensuring accurate accounting. 3. Participates in inventories, cost analysis, and financial reporting. OBJECTIVE: Control and maintain food and beverage costs, all merchandise, and items consumed by the company, comparing actual performance against the approved budget for each cost and expense line item of the hotel. RESPONSIBILITIES: General: Lead and energize the implementation and adherence to the hotel’s Mission, Vision, and Quality Policy. Promote the use and documentation of guest preferences. Comply with procedures aimed at ecosystem preservation and environmental protection. Track and report on the six-step process for improvement opportunities identified within the area. Promote occupational safety and hygiene. Respect established 5S standards. Comply with the 10 Occidental Habits or those specific to the hotel. Adhere to personal appearance standards. Attend departmental briefings or meetings punctually. Arrive at the workplace 15 minutes prior to the start of work. Follow up on tasks not specified herein but required by the immediate supervisor to meet customer needs. Review email and/or departmental logbook to set priorities and follow up on pending items. Use forms authorized by Allegro Playacar and Royal Hideaway Playacar. Administrative:  Supervise and control daily in- and out-bound movements of all items handled in warehouses (food, beverages, supplies, operational equipment, fuel, and maintenance materials).  Verify that all in- and out-bound transactions are recorded under the correct accounting accounts.  Manage personnel under supervision (hiring, termination, transfers, promotions, vacations, leaves, etc.).  Supervise proper operation of all goods receiving and warehouse areas for which he/she is responsible.  Report to General Audit and Executive Committee (a) any cost variances assigned to them. Coordinate and participate in quarterly and semi-annual inventories, as well as their follow-up.  Coordinate and supervise procurement of storable products.  Verify cafeteria costs for staff to prepare the Employee Cafeteria Cost Report.  Prepare weekly Expense and Cost Reports for subsequent review during the financial meeting.  Conduct analysis of products subject to maximum and minimum stock levels in the General Warehouse.  Prepare the Monthly Slow-Moving Items Report for review by respective Department/Area Managers and follow-up.  Ensure all complimentary items issued contain necessary information to validate their issuance.  Determine and approve cost and expense reclassifications and corrections for accounting entry.  Conduct performance tests on various products.  Perform recipe costing.  Conduct physical inspections of consumption areas and centers to verify physical inventory levels.  Participate in the Energy Conservation Committee.  Verify conditions of operational equipment scheduled for disposal, for tracking by Financial Audit.  Review price fluctuation impacts and make decisions to save on authorized purchases.  Perform monthly closing of the inventory module and reconcile inventory balances with the Financial Report.  Determine the cost of sales for the gift shop (Logo Shop) and its corresponding accounting closure.-Requirements- Minimum Education: Higher Education – Bachelor’s Degree 2 years of experience Languages: Spanish Age: between 25 and 50 years Knowledge: Accounting administration, Cost analysis, Inventory control, Financial reporting preparation, Budgeting Keywords: accountant, paymaster, controller, accountant, billing clerk, treasurer, bookkeeper