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finance manager

golf - cost controller

golf- receiver / storekeeper Jobs in Riyadh

golf- receiver / storekeeper

cost accountant

golf cost controller

Qiddiya | القدية

<div>
 The Cost Controller is responsible for safeguarding the profitability of Qiddiya Golf by rigorously monitoring the flow of goods and materials throughout the facility. This role focuses on minimizing waste, ensuring inventory accuracy, and verifying that the "Cost of Goods Sold" (COGS) remains within budgeted percentages across Food &amp; Beverage, Retail, and Agronomy. In a 5-star luxury environment, the Cost Controller must balance strict financial discipline with the need for premium quality, ensuring that "luxury" does not become an excuse for operational inefficiency or unchecked shrinkage.
 
 
 
 Job Overview - Purpose And Scope
 
 
 
 The purpose of this position is to manage the facility's inventory integrity and pricing strategy validation. The scope extends to every department that holds stock: the kitchens and bars (F&amp;B), the Pro Shop (Retail), and the Greenkeeping compound (Agronomy/Maintenance). The Cost Controller audits the purchasing process, receiving procedures, and storage protocols. They are the primary analyst for "Theoretical vs. Actual" usage, identifying exactly where variance occurs&mdash;whether through theft, wastage, or recipe non-compliance.
 
 
 
 Responsibilities And Duties
 
 
 
 
 Inventory Management &amp; Stock Control
 
 
 
 <ul>
 <li>
 Orchestrate and oversee the month-end physical stocktakes for all departments, ensuring independent verification of counts
 </li>
 <li>
 Conduct random "spot checks" on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy
 </li>
 <li>
 Analyse "Slow Moving" and "Dead Stock" reports, advising the General Manager and Department Heads on clearance strategies to free up working capital
 </li>
 <li>
 Monitor the "Receiving Bay" operations to ensure that goods entering the property match the quality, quantity, and price specified on the Purchase Orders
 
 
 </li>
 </ul>
 
 Food &amp; Beverage Cost Control
 
 
 
 <ul>
 <li>
 Work with the Executive Chef to calculate accurate recipe costing cards for every menu item, ensuring the sales price achieves the target margin
 </li>
 <li>
 Produce the Daily/Weekly Food &amp; Beverage Cost Report, highlighting any spikes in consumption that do not correlate with sales revenue
 </li>
 <li>
 Audit the "Spoilage and Waste" logs to ensure that discarded items are recorded correctly and do not simply vanish
 </li>
 <li>
 Verify the cost of "Officer Checks" (Staff Meals) and "Entertainment" checks to ensure internal consumption is allocated to the correct expense codes
 
 
 </li>
 </ul>
 
 Retail &amp; Operational Analysis
 
 
 
 <ul>
 <li>
 Verify the margins on new retail collections before they hit the floor, ensuring the "Landing Cost" (shipping + duties) is factored into the final retail price
 </li>
 <li>
 Audit the consumption of fuel and chemicals in the Agronomy department against the maintenance schedule
 </li>
 <li>
 Review the "Par Levels" established for all operational supplies, adjusting them seasonally to prevent over-ordering
 
 
 </li>
 </ul>
 
 Reporting &amp; Systems
 
 
 
 <ul>
 <li>
 Maintain the Materials Control (MC) or Inventory Management System, ensuring all item masters and vendor price lists are up to date
 </li>
 <li>
 Produce the monthly "Cost Controller's Report," detailing variances, potential savings, and procurement trends
 
 
 </li>
 </ul>
 
 REPORTING
 
 
 
 <ul>
 <li>
 Reports Direct to: Financial Controller / Director of Finance
 </li>
 <li>
 Supervises: Receiving Clerk, Storeman
 </li>
 <li>
 Key Liaisons: Executive Chef, F&amp;B Manager, Retail Manager, Golf Course Superintendent
 
 
 </li>
 </ul>
 
 Requirements
 
 
 
 
 ROLE QUALIFICATIONS
 
 
 
 Education &amp; Experience
 
 
 <ul>
 <li>
 Bachelor's degree in Accounting, Finance, or Hospitality Management
 </li>
 <li>
 Minimum of 4-6 years of experience in Cost Control, specifically within a 5-star hotel, resort, or large-scale catering operation
 </li>
 <li>
 Strong background in Food &amp; Beverage operations is essential, as this is the highest risk area for variance
 </li>
 <li>
 Experience in the Middle East is preferred (familiarity with local suppliers and import logistics)
 
 
 </li>
 </ul>
 Technical Skills
 
 
 <ul>
 <li>
 Advanced proficiency in Inventory Management Systems (e.g., Lightspeed, Moreau MC, Adaco, Check SCM)
 </li>
 <li>
 Expert-level Microsoft Excel skills (complex formulas for recipe modelling)
 </li>
 <li>
 Strong understanding of POS systems (Lightspeed, Micros/Simphony, etc) and how they link to inventory deduction
 
 
 </li>
 </ul>
 
 COMPETENCIES
 
 
 
 Core Competencies
 
 
 <ul>
 <li>
 Inquisitiveness: A natural sceptic; the instinct to ask "why" when the numbers don't add up (e.g., "Why did we use 50kg of tenderloin but only sell 30 portions?")
 </li>
 <li>
 Assertiveness: The confidence to challenge senior operational figures (like an Executive Chef or Head Pro) regarding waste or portion control without being aggressive
 </li>
 <li>
 Accuracy: An obsession with precision; understanding that a small error in a recipe card can cost thousands over a year
 </li>
 <li>
 Integrity: Incorruptible ethics when dealing with suppliers and receiving goods
 </li>
 <li>
 Operational Knowledge: Understanding how a kitchen or golf shop works (e.g., knowing that meat shrinks when cooked or that demo clubs depreciate) to make realistic assessments
 </li>
 </ul>
</div>

Golf - Cost Controller

Qiddiya Investment Company

<div>The Cost Controller is responsible for safeguarding the profitability of Qiddiya Golf by rigorously monitoring the flow of goods and materials throughout the facility. This role focuses on minimizing waste, ensuring inventory accuracy, and verifying that the &quot;Cost of Goods Sold&quot; (COGS) remains within budgeted percentages across Food &amp; Beverage, Retail, and Agronomy. In a 5-star luxury environment, the Cost Controller must balance strict financial discipline with the need for premium quality, ensuring that &quot;luxury&quot; does not become an excuse for operational inefficiency or unchecked shrinkage. 
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to manage the facility's inventory integrity and pricing strategy validation. The scope extends to every department that holds stock: the kitchens and bars (F&amp;B), the Pro Shop (Retail), and the Greenkeeping compound (Agronomy/Maintenance). The Cost Controller audits the purchasing process, receiving procedures, and storage protocols. They are the primary analyst for &quot;Theoretical vs. Actual&quot; usage, identifying exactly where variance occurs&mdash;whether through theft, wastage, or recipe non-compliance.
RESPONSIBILITIES AND DUTIES
Inventory Management &amp; Stock Control
<ul><li>Orchestrate and oversee the month-end physical stocktakes for all departments, ensuring independent verification of counts.</li><li>
Conduct random &quot;spot checks&quot; on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy.</li><li>
Analyse &quot;Slow Moving&quot; and &quot;Dead Stock&quot; reports, advising the General Manager and Department Heads on clearance strategies to free up working capital.</li><li>
Monitor the &quot;Receiving Bay&quot; operations to ensure that goods entering the property match the quality, quantity, and price specified on the Purchase Orders.</li></ul> 
Food &amp; Beverage Cost Control
<ul><li>Work with the Executive Chef to calculate accurate recipe costing cards for every menu item, ensuring the sales price achieves the target margin.</li><li>
Produce the Daily/Weekly Food &amp; Beverage Cost Report, highlighting any spikes in consumption that do not correlate with sales revenue.</li><li>
Audit the &quot;Spoilage and Waste&quot; logs to ensure that discarded items are recorded correctly and do not simply vanish.</li><li>
Verify the cost of &quot;Officer Checks&quot; (Staff Meals) and &quot;Entertainment&quot; checks to ensure internal consumption is allocated to the correct expense codes.</li></ul> 
Retail &amp; Operational Analysis
<ul><li>Verify the margins on new retail collections before they hit the floor, ensuring the &quot;Landing Cost&quot; (shipping + duties) is factored into the final retail price.</li><li>
Audit the consumption of fuel and chemicals in the Agronomy department against the maintenance schedule.</li><li>
Review the &quot;Par Levels&quot; established for all operational supplies, adjusting them seasonally to prevent over-ordering.</li></ul> 
Reporting &amp; Systems
<ul><li>Maintain the Materials Control (MC) or Inventory Management System, ensuring all item masters and vendor price lists are up to date.</li><li>
Produce the monthly &quot;Cost Controller&rsquo;s Report,&quot; detailing variances, potential savings, and procurement trends.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Financial Controller / Director of Finance.</li><li>
Supervises: Receiving Clerk, Storeman.</li><li>
Key Liaisons: Executive Chef, F&amp;B Manager, Retail Manager, Golf Course Superintendent.</li></ul> 
 
 
Requirements 
ROLE QUALIFICATIONS
Education &amp; Experience
<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Hospitality Management.</li><li>
Minimum of 4&ndash;6 years of experience in Cost Control, specifically within a 5-star hotel, resort, or large-scale catering operation.</li><li>
Strong background in Food &amp; Beverage operations is essential, as this is the highest risk area for variance.</li><li>
Experience in the Middle East is preferred (familiarity with local suppliers and import logistics).</li></ul> 
Technical Skills
<ul><li>Advanced proficiency in Inventory Management Systems (e.g., Lightspeed, Moreau MC, Adaco, Check SCM).</li><li>
Expert-level Microsoft Excel skills (complex formulas for recipe modelling).</li><li>
Strong understanding of POS systems (Lightspeed, Micros/Simphony, etc) and how they link to inventory deduction.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Inquisitiveness: A natural sceptic; the instinct to ask &quot;why&quot; when the numbers don't add up (e.g., &quot;Why did we use 50kg of tenderloin but only sell 30 portions?&quot;).</li><li>
Assertiveness: The confidence to challenge senior operational figures (like an Executive Chef or Head Pro) regarding waste or portion control without being aggressive.</li><li>
Accuracy: An obsession with precision; understanding that a small error in a recipe card can cost thousands over a year.</li><li>
Integrity: Incorruptible ethics when dealing with suppliers and receiving goods.</li><li>
Operational Knowledge: Understanding how a kitchen or golf shop works (e.g., knowing that meat shrinks when cooked or that demo clubs depreciate) to make realistic assessments.</li></ul></div>

<div>The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
<ul><li>
Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

<div>
 The Golf Course Receiver and Storekeeper is responsible for managing the receipt, storage, and distribution of supplies and equipment at a five-star golf club. This role ensures that inventory levels are maintained, orders are accurately fulfilled, and storage practices meet the high standards of the club. The Receiver and Storekeeper plays a key role in supporting the operational efficiency of the golf course and related departments by ensuring that all materials and equipment are handled with care and delivered promptly.
 
 
 
 Job Overview - Purpose And Scope
 
 
 
 The primary purpose of the Golf Course Receiver and Storekeeper is to oversee the logistics and inventory management for the golf course. This role involves receiving deliveries, managing stock levels, and ensuring that all supplies and equipment are stored properly and readily accessible. The Receiver and Storekeeper supports various departments by ensuring timely and accurate distribution of materials, contributing to the smooth operation and maintenance of the golf course.
 
 
 
 Responsibilities And Duties
 
 
 
 Receiving and Inspection:
 
 
 <ul>
 <li>
 Receive and inspect all deliveries of supplies, equipment, and materials for the golf course, ensuring that items are accurate, undamaged, and meet quality standards
 </li>
 <li>
 Verify quantities and specifications against purchase orders and delivery documents, reporting any discrepancies or issues to the Purchasing Manager or relevant department
 
 
 </li>
 </ul>
 Inventory Management:
 
 
 <ul>
 <li>
 Maintain accurate inventory records, including tracking stock levels, monitoring usage, and forecasting future needs to ensure timely reordering and prevent shortages
 </li>
 <li>
 Conduct regular inventory audits and reconcile physical stock with inventory records to ensure accuracy and address any discrepancies
 </li>
 <li>
 Implement and manage an efficient storage system, ensuring that all items are stored properly to prevent damage and facilitate easy retrieval
 
 
 </li>
 </ul>
 Storage and Organisation:
 
 
 <ul>
 <li>
 Organise and maintain the storeroom or warehouse, ensuring that supplies and equipment are stored in a neat and orderly manner
 </li>
 <li>
 Implement best practices for storage, including proper labelling, shelving, and handling procedures to ensure accessibility and safety
 </li>
 <li>
 Ensure compliance with safety regulations and best practices for the storage of hazardous materials or sensitive items
 
 
 </li>
 </ul>
 Distribution and Fulfilment:
 
 
 <ul>
 <li>
 Process and fulfil orders from various departments, ensuring timely and accurate delivery of supplies and equipment to designated locations
 </li>
 <li>
 Coordinate with department heads and staff to understand their inventory needs and provide support as required
 </li>
 <li>
 Prepare and dispatch orders, including packaging and labelling, and track delivery status to ensure timely completion
 
 
 </li>
 </ul>
 Record Keeping and Documentation:
 
 
 <ul>
 <li>
 Maintain detailed records of all inventory transactions, including receipts, transfers, and disposals
 </li>
 <li>
 Document and report any inventory discrepancies, damaged goods, or issues with deliveries to the Purchasing Manager or relevant department
 </li>
 <li>
 Prepare reports on inventory levels, usage trends, and any issues or concerns related to stock management
 
 
 </li>
 </ul>
 Coordination and Communication:
 
 
 <ul>
 <li>
 Collaborate with the Purchasing Manager and other departments to ensure smooth operations and address any inventory-related issues or needs
 </li>
 <li>
 Communicate effectively with suppliers, delivery personnel, and internal staff to coordinate deliveries and resolve any issues
 </li>
 <li>
 Provide excellent customer service to internal stakeholders by addressing their inventory needs and providing timely assistance
 
 
 </li>
 </ul>
 Safety and Compliance:
 
 
 <ul>
 <li>
 Adhere to all safety regulations and best practices related to inventory management, including the safe handling of equipment and materials
 </li>
 <li>
 Ensure compliance with environmental and regulatory requirements for the storage and disposal of hazardous materials
 </li>
 <li>
 Participate in safety training and implement safety procedures to protect staff and maintain a safe working environment
 
 
 </li>
 </ul>
 
 REPORTING
 
 
 
 The Golf Course Receiver and Storekeeper reports directly to the (HGCS) along with a dotted line to the Purchasing Manager. This role involves regular interaction with various departments to coordinate inventory needs, fulfil orders, and address any issues. The Receiver and Storekeeper is responsible for providing updates on inventory levels, delivery status, and any issues related to stock management.
 
 
 
 Requirements
 
 
 
 
 Educational Background:
 
 
 
 <ul>
 <li>
 A high school diploma or equivalent is required
 </li>
 <li>
 Additional training or certification in inventory management, warehousing, or logistics is beneficial
 
 
 </li>
 </ul>
 
 Experience:
 
 
 
 <ul>
 <li>
 A minimum of 3-5 years of experience in inventory management, receiving, or storekeeping, preferably in a similar environment or upscale setting
 </li>
 <li>
 Experience working in a golf course or hospitality-related environment is a plus
 
 
 </li>
 </ul>
 
 Technical Skills:
 
 
 
 <ul>
 <li>
 Proficiency in inventory management systems and software
 </li>
 <li>
 Basic understanding of warehousing and logistics practices, including receiving, storage, and distribution
 </li>
 <li>
 Familiarity with safety regulations and best practices for handling and storing materials
 
 
 </li>
 </ul>
 
 Soft Skills:
 
 
 
 <ul>
 <li>
 Strong organisational skills, with the ability to manage multiple tasks and prioritise effectively
 </li>
 <li>
 Excellent communication skills, with the ability to interact professionally with suppliers, staff, and other stakeholders
 </li>
 <li>
 Detail-oriented, with a focus on accuracy in inventory management and record-keeping
 </li>
 <li>
 Problem-solving abilities, with the capacity to address and resolve issues related to inventory and deliveries
 
 
 </li>
 </ul>
 
 COMPETENCIES
 
 
 
 Organisational Skills - Demonstrates strong organisational abilities in managing inventory, maintaining storage areas, and fulfilling orders efficiently.
 
 
 Attention to Detail - Maintains a high level of accuracy in inventory records, order processing, and storage practices.
 
 
 Communication - Communicates effectively with suppliers, staff, and other departments, ensuring clear and professional interactions.
 
 
 Customer Service - Provides excellent support to internal stakeholders by addressing their inventory needs and ensuring timely fulfilment.
 
 
 Safety Awareness - Adheres to safety regulations and best practices, ensuring a safe working environment and proper handling of materials.
 
 
 Problem Solving - Approaches challenges with a solutions-oriented mindset, identifying and resolving issues related to inventory management and delivery.
 
 
 Technical Proficiency - Demonstrates proficiency in inventory management systems and an understanding of warehousing practices and logistics.
 
 
 Efficiency - Manages time and resources effectively, ensuring that inventory processes are streamlined and operations run smoothly.
</div>

Golf- Receiver / Storekeeper

<div>The Golf Course Receiver and Storekeeper is responsible for managing the receipt, storage, and distribution of supplies and equipment at a five-star golf club. This role ensures that inventory levels are maintained, orders are accurately fulfilled, and storage practices meet the high standards of the club. The Receiver and Storekeeper plays a key role in supporting the operational efficiency of the golf course and related departments by ensuring that all materials and equipment are handled with care and delivered promptly. 
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The primary purpose of the Golf Course Receiver and Storekeeper is to oversee the logistics and inventory management for the golf course. This role involves receiving deliveries, managing stock levels, and ensuring that all supplies and equipment are stored properly and readily accessible. The Receiver and Storekeeper supports various departments by ensuring timely and accurate distribution of materials, contributing to the smooth operation and maintenance of the golf course.
RESPONSIBILITIES AND DUTIES
Receiving and Inspection:
<ul><li>Receive and inspect all deliveries of supplies, equipment, and materials for the golf course, ensuring that items are accurate, undamaged, and meet quality standards.</li></ul>
<ul><li>Verify quantities and specifications against purchase orders and delivery documents, reporting any discrepancies or issues to the Purchasing Manager or relevant department.</li></ul> 
Inventory Management:
<ul><li>Maintain accurate inventory records, including tracking stock levels, monitoring usage, and forecasting future needs to ensure timely reordering and prevent shortages.</li></ul>
<ul><li>Conduct regular inventory audits and reconcile physical stock with inventory records to ensure accuracy and address any discrepancies.</li></ul>
<ul><li>Implement and manage an efficient storage system, ensuring that all items are stored properly to prevent damage and facilitate easy retrieval.</li></ul> 
Storage and Organisation:
<ul><li>Organise and maintain the storeroom or warehouse, ensuring that supplies and equipment are stored in a neat and orderly manner.</li></ul>
<ul><li>Implement best practices for storage, including proper labelling, shelving, and handling procedures to ensure accessibility and safety.</li></ul>
<ul><li>Ensure compliance with safety regulations and best practices for the storage of hazardous materials or sensitive items.</li></ul> 
Distribution and Fulfilment:
<ul><li>Process and fulfil orders from various departments, ensuring timely and accurate delivery of supplies and equipment to designated locations.</li></ul>
<ul><li>Coordinate with department heads and staff to understand their inventory needs and provide support as required.</li></ul>
<ul><li>Prepare and dispatch orders, including packaging and labelling, and track delivery status to ensure timely completion.</li></ul> 
Record Keeping and Documentation:
<ul><li>Maintain detailed records of all inventory transactions, including receipts, transfers, and disposals.</li></ul>
<ul><li>Document and report any inventory discrepancies, damaged goods, or issues with deliveries to the Purchasing Manager or relevant department.</li></ul>
<ul><li>Prepare reports on inventory levels, usage trends, and any issues or concerns related to stock management.</li></ul> 
Coordination and Communication:
<ul><li>Collaborate with the Purchasing Manager and other departments to ensure smooth operations and address any inventory-related issues or needs.</li></ul>
<ul><li>Communicate effectively with suppliers, delivery personnel, and internal staff to coordinate deliveries and resolve any issues.</li></ul>
<ul><li>Provide excellent customer service to internal stakeholders by addressing their inventory needs and providing timely assistance.</li></ul>
Safety and Compliance:
<ul><li>Adhere to all safety regulations and best practices related to inventory management, including the safe handling of equipment and materials.</li></ul>
<ul><li>Ensure compliance with environmental and regulatory requirements for the storage and disposal of hazardous materials.</li></ul>
<ul><li>Participate in safety training and implement safety procedures to protect staff and maintain a safe working environment.</li></ul>
REPORTING
The Golf Course Receiver and Storekeeper reports directly to the (HGCS) along with a dotted line to the Purchasing Manager. This role involves regular interaction with various departments to coordinate inventory needs, fulfil orders, and address any issues. The Receiver and Storekeeper is responsible for providing updates on inventory levels, delivery status, and any issues related to stock management. 
 
 
Requirements 
Educational Background:
o A high school diploma or equivalent is required.
o Additional training or certification in inventory management, warehousing, or logistics is beneficial. 
Experience:
o A minimum of 3-5 years of experience in inventory management, receiving, or storekeeping, preferably in a similar environment or upscale setting.
o Experience working in a golf course or hospitality-related environment is a plus. 
Technical Skills:
o Proficiency in inventory management systems and software.
o Basic understanding of warehousing and logistics practices, including receiving, storage, and distribution.
o Familiarity with safety regulations and best practices for handling and storing materials. 
Soft Skills:
o Strong organisational skills, with the ability to manage multiple tasks and prioritise effectively.
o Excellent communication skills, with the ability to interact professionally with suppliers, staff, and other stakeholders.
o Detail-oriented, with a focus on accuracy in inventory management and record-keeping.
o Problem-solving abilities, with the capacity to address and resolve issues related to inventory and deliveries. 
COMPETENCIES
Organisational Skills - Demonstrates strong organisational abilities in managing inventory, maintaining storage areas, and fulfilling orders efficiently.
Attention to Detail - Maintains a high level of accuracy in inventory records, order processing, and storage practices.
Communication - Communicates effectively with suppliers, staff, and other departments, ensuring clear and professional interactions.
Customer Service - Provides excellent support to internal stakeholders by addressing their inventory needs and ensuring timely fulfilment.
Safety Awareness - Adheres to safety regulations and best practices, ensuring a safe working environment and proper handling of materials.
Problem Solving - Approaches challenges with a solutions-oriented mindset, identifying and resolving issues related to inventory management and delivery.
Technical Proficiency - Demonstrates proficiency in inventory management systems and an understanding of warehousing practices and logistics.
Efficiency - Manages time and resources effectively, ensuring that inventory processes are streamlined and operations run smoothly.</div>

<div>GENERAL SUMMARY:
The Retail Attendant serves as the primary ambassador for the Qiddiya Golf retail experience. This front-line role is responsible for welcoming members and guests with warmth and professionalism, facilitating sales, and maintaining the immaculate presentation of the retail outlet. In a 5-star luxury environment, the Retail Attendant does not merely process transactions; they curate the guest&rsquo;s arrival and shopping experience, offering personalized assistance with apparel sizing, equipment advice, and general facility information.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of the Retail Attendant is to drive revenue through excellent customer service while ensuring the retail environment remains pristine at all times. The scope of the role includes operating the Point of Sale (POS) system, restocking inventory, maintaining visual merchandising standards, and assisting with golfer check-ins if the retail counter serves as the primary reception point. The incumbent operates under the guidance of the Retail Supervisor to ensure all guest interactions align with Qiddiya&rsquo;s global luxury standards.
RESPONSIBILITIES AND DUTIES
Guest Service &amp; Sales<ul><li>
Provide a warm, culturally appropriate welcome to every guest entering the shop, standing to greet them immediately.</li><li>
Actively assist guests in locating merchandise, offering advice on fit, fabric, and style to encourage cross-selling (e.g., matching a cap with a shirt).</li><li>
Maintain a thorough knowledge of current stock, including brand stories, technical fabric specifications, and price points.</li><li>
Process sales transactions, returns, and exchanges efficiently and accurately using the POS system.</li><li>
Handle guest inquiries regarding tee times, course conditions, and general resort information with confidence.</li></ul>
Merchandising &amp; Shop Presentation<ul><li>
Execute the &quot;fold and fluff&quot; standards continuously, ensuring tables are perfectly stacked and hanging rails are spaced and sized correctly.</li><li>
Monitor fitting rooms, ensuring they are cleared of merchandise and cleaned immediately after use.</li><li>
Replenish floor stock from the back-of-house storage as items are sold, ensuring no gaps in displays.</li><li>
Ensure the counter area is free of clutter and that all wrapping/packaging materials are fully stocked.</li></ul>
Operational Integrity<ul><li>
Responsible for the security of stock on the floor, maintaining vigilance to prevent shrinkage or theft.</li><li>
Assist in the receiving of goods, checking delivery notes against physical stock, and tagging items before they hit the floor.</li><li>
Participate in monthly cycle counts and quarterly stocktakes as required by the management team.</li><li>
Ensure accurate cash handling and balancing of the float at the beginning and end of shifts.</li></ul> 

Requirements 
ROLE QUALIFICATIONS
Education &amp; Experience<ul><li>
High School Diploma or equivalent.</li><li>
Minimum of 1&ndash;2 years of experience in high-end retail, hospitality, or customer service.</li><li>
Experience in a golf environment is an advantage, but not essential if the candidate possesses strong luxury service skills.</li></ul>
Technical Skills<ul><li>
Basic computer literacy and comfort using Point of Sale (POS) touch-screen systems.</li><li>
Strong numeracy skills for cash handling and stock counting.</li><li>
Ability to learn golf-specific terminology and booking software (e.g., Lightspeed, Golf Genius) quickly.</li></ul></div>

Golf - Retail Attendant

<div>GENERAL SUMMARY:
The Food &amp; Beverage Administrator provides critical administrative and logistical support to the F&amp;B Department. Operating in the background of a 5-star luxury environment, this role ensures the seamless flow of information between the kitchen, the service floor, and the corporate office. The incumbent is responsible for managing the department&rsquo;s paperwork, coordinating menu production, handling reservations correspondence, and ensuring that all regulatory and financial documents are processed accurately and on time. 
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to liberate operational managers from administrative burdens, allowing them to focus on guest service and staff leadership. The scope covers the entire F&amp;B division, including the Main Restaurant, Halfway House, and Events/Catering. The Administrator acts as the &quot;Central Intelligence&quot; hub, ensuring that Banquet Event Orders (BEOs) are distributed, staff rosters are compliant with labour laws, and Point of Sale (POS) systems reflect current menu pricing and availability.
RESPONSIBILITIES AND DUTIES
Operational Administration &amp; Communication<ul><li>
Distribute the Weekly Events Forecast and Banquet Event Orders (BEOs) to all relevant departments (Kitchen, Stewarding, Service) to ensure everyone is prepared for upcoming functions.</li><li>
Take accurate minutes during the weekly F&amp;B Operations Meeting and distribute the &quot;Action Log&quot; to Department Heads, tracking follow-up on outstanding tasks.</li><li>
Manage the F&amp;B inbox, responding to general inquiries, supplier meeting requests, and internal booking queries in a professional and timely manner.</li><li>
Maintain the filing system (digital and physical) for all health and safety records, temperature logs, and supplier contracts.</li></ul>
Menu Engineering &amp; Marketing Support<ul><li>
Assist in the design and formatting of daily menus, wine lists, and buffet labels, ensuring they are free of spelling errors and align with Qiddiya&rsquo;s brand guidelines.</li><li>
Coordinate with the Marketing team to print special event collateral (e.g., Valentine's Day menus, Tournament flyers) and ensure they are displayed in high-traffic areas.</li><li>
Update digital menu boards and QR code links immediately upon menu changes or stockouts.</li></ul>
Financial &amp; HR Support<ul><li>
Collate daily staff attendance records and timesheets, cross-checking them against the roster before submission to HR/Payroll to ensure accurate salary processing.</li><li>
Assist the Cost Controller by organising delivery notes and invoices, ensuring they are signed by the appropriate Head of Department before processing.</li><li>
Manage the petty cash float for the department and handle office supply procurement for the F&amp;B office.</li><li>
Assist in the configuration of the POS system (Lightspeed, Micros/Simphony), adding new buttons, updating prices, and scheduling automatic happy hour discounts as directed by the Manager.</li></ul>
Reservation &amp; Guest Database Management<ul><li>
Monitor the backend of the reservation system (e.g., SevenRooms/OpenTable), merging duplicate guest profiles and tagging VIPs with specific preferences (e.g., &quot;Allergies,&quot; &quot;Prefer Window Table&quot;).</li><li>
Assist with the organisation of large group bookings during peak seasons (Ramadan/Eid), ensuring deposits are collected, and terms and conditions are signed.</li></ul> 
 
 
Requirements 
ROLE QUALIFICATIONS
Education &amp; Experience<ul><li>
High School Diploma required; Certification in Business Administration or Hospitality Management preferred.</li><li>
Minimum of 2&ndash;3 years of administrative experience, preferably within a hotel, restaurant group, or event management company.</li><li>
Operational F&amp;B experience (e.g., former Hostess or Waiter) is highly advantageous as it provides context to the administrative tasks.</li></ul>
Technical Skills<ul><li>
Advanced proficiency in Microsoft Office (Word, Excel, PowerPoint).</li><li>
Basic graphic design skills (Canva, InDesign, or Publisher) for menu creation are a distinct advantage.</li><li>
Proficiency in Restaurant POS systems and Reservation software.</li><li>
Excellent typing speed and accuracy.</li></ul></div>

Golf - Food & Beverage Administrator

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