accountant

document controller

operations manager

account manager

commercial manager

inventory controller

adidas

<div>
 
 Purpose &amp; Overall Relevance For The Organisation
 
 
 
 Monitoring and maintaining levels of inventory between systems, stores and warehouse. Ensuring correct Retail controls and procedures are implemented at store level and accurate STOH information delivered to Snr Manager Retail Operations Manager &amp; Snr Manager Consumer excellence
 
 
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Run a series of inventory reports on daily, weekly, or monthly basis and perform detailed analysis of item performance.
 </li>
 <li>
 Develop accurate, consistent, and enhancements to the inventory reporting structure.
 </li>
 <li>
 Identify &ldquo;heavy&rdquo; and &ldquo;low&rdquo; turn inventory items and maintain communication reports for the respective teams.
 </li>
 <li>
 Control inventory adjustments (quantity and price variance analysis)
 </li>
 <li>
 Diligent investigations required to solve problems in the systems.
 </li>
 <li>
 Maintenance and accountability of high levels of customer service (internal and external).
 </li>
 <li>
 Minimize inaccuracy of store stock data.
 </li>
 <li>
 Driving the stock audit process from planning to execution.
 </li>
 <li>
 Stock items and stock revenue to be accurately managed in aLS and SAP for 100% alignment
 </li>
 <li>
 Ability to organize vast amounts of data.
 </li>
 <li>
 Work proactively to propose process changes which will prevent irregularities
 </li>
 <li>
 Store receiving and shipping of inventory into and out of the company&rsquo;s warehouse including EOS transfers and inter branch transfers
 </li>
 <li>
 Results of investigations and enormities about possible loss prevention issues to reported directly to Snr Manager Retail Operations.
 
 
 </li>
 </ul>
 
 
 
 Key Performance Indicators
 
 
 
 <ul>
 <li>
 Shrinkage target defined each year (administration)
 </li>
 <li>
 To ensure all uniforms &amp; Damages adjusted monthly
 </li>
 <li>
 PRP Internal controls Audit Results (relevant sections)
 </li>
 <li>
 Investigations closed within 48 hours
 </li>
 <li>
 System alignment -monthly results between 98%100%
 
 
 </li>
 </ul>
 
 
 
 Knowledge, Skills And Abilities
 
 
 
 <ul>
 <li>
 Advanced user of MS Office suite of products
 </li>
 <li>
 Fluent in English &amp; Arabic
 
 
 </li>
 </ul>
 
 
 
 Requisite Education And Experience / Minimum Qualifications
 
 
 
 <ul>
 <li>
 University degree or diploma level.
 </li>
 <li>
 3-4 years of retail inventory control experience with focus on business.
 </li>
 <li>
 Industry experience in Sports/Consumer goods.
 
 
 </li>
 </ul>
 adidas celebrates diversity, supports inclusiveness and encourages individual expression in our workplace. We do not tolerate the harassment or discrimination toward any of our applicants or employees. We are an equal opportunity employer.
</div>

Retail Inventory 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>

NADEC Foods

<div>
 Job description:
 
 
 
 About the Role
 
 
 We are looking for a detail-oriented and proactive
 
 DC Controller
 
 to join our Supply Chain team. In this role, you will play a vital part in ensuring warehouse efficiency, inventory accuracy, and timely reporting to support seamless distribution operations across NADEC&rsquo;s regional network.
 
 
 Key Responsibilities
 
 <ul>
 <li>
 Generate baseline customer demand by gathering, analyzing, and validating data.
 </li>
 <li>
 Track and update forecast consumption at customer level.
 </li>
 <li>
 Support inventory planning for existing items, new products, and phase-outs.
 </li>
 <li>
 Cross-check daily/monthly inventory activities and identify discrepancies.
 </li>
 <li>
 Prepare daily/weekly/monthly DC performance reports (allocation vs. actual receipts).
 </li>
 <li>
 Reconcile system vs. physical market returns.
 </li>
 <li>
 Ensure safety and quality compliance within DC operations.
 </li>
 <li>
 Maintain minimum/maximum stock levels for accurate system reflection.
 </li>
 <li>
 Track return/receipt of empty crates to and from Haradh factory.
 </li>
 <li>
 Provide effective DC shift management reports for decision-making.
 </li>
 <li>
 Contribute to continuous improvement initiatives.
 </li>
 </ul>
 
 Qualifications
 
 <ul>
 <li>
 Diploma or Bachelor&rsquo;s degree in Supply Chain, Logistics, Operations, or related field.
 </li>
 <li>
 
 0&ndash;2 years
 
 of experience in Warehouse &amp; Logistics (FMCG preferred).
 </li>
 </ul>
</div>

DC Controller

Nestlé

<div>Nestl&eacute; Waters KSA &ndash; Almanhal Water Factory (Position based in Almanhal Water Factory - Riyadh, Industrial Area) 
POSITION SUMMARY 
Storekeeper is responsible for all warehouse activities including shipping, receiving, monitoring stock, Quality status and issues, documenting warehouse transactions. 
Responsibilities: 
<ul><li>
Ensure the compliance of material handling processes through checking and verifications of documents and conditions of the new received materials at the warehouse.</li><li>
Coordinating the new receiving materials to stakeholders on daily basis through database to keep track of the raw materials in the warehouse and in ERP system against the receiving orders.</li><li>
Ensure Record of all raw materials in ERP system and tagging them with barcodes for scanning and arranging the materials in warehouse.</li><li>
Ensure all quantity of raw materials demanded to the production department using inventory management system i.e. (FIFO, LIFO, PAR LEVELs, Average cost etc.) technique as per issuance order in the ERP system.</li><li>
Inspect the warehouse, raw materials and equipment&rsquo;s regularly to ensure there is enough storage space and all materials are according to the Nestle standard condition.</li><li>
Ensure the quantity of Raw materials on monthly basis using inventory control management in order to assess the status of the stock balance in the warehouse and compare it with the balance in ERP system.</li><li>
Adhere to the Nestle SHE always rules and procedures during the working hours to ensure own and others safety.</li></ul>
Requirements: 
<ul><li>
Diploma or Bachelor&rsquo;s degree Supply Chain or related field.</li><li>
1 &ndash; 3 years experience in same position or fresh graduated.</li><li>
Computer Literate</li><li>
Native Arabic speaker with good communication skills in English and Urdu</li></ul></div>

Storekeeper

<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

Currie & Brown

<div>
 
 Currie &amp; Brown are currently looking for a Document Controller to join our team in Riyadh, KSA working on a large scale / mixed use project.
 
 
 
 
 
 The successful candidate will support project leaders in generating a high standard of service delivery, achieving successful outcomes for our clients, capturing and sharing knowledge across projects, enhancing our culture of innovation and reinforcing our reputation as a preferred service provider.
 
 
 
 
 
 
 What will you be doing?
 
 
 
 
 
 <ul>
 <li>
 Establish master copy storage and database for all documentation.
 </li>
 <li>
 Log and file communications, update drawing and document status record and generate reports.
 </li>
 <li>
 Track and coordinate staff leave schedules.
 </li>
 <li>
 Examine project specific documents, including drawings and specifications to verify information provided by consultants.
 </li>
 <li>
 Ensure timely and accurate update of all sources of information
 </li>
 </ul>
 
 
 
 
 
 What do you need?
 
 
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree preferred
 </li>
 <li>
 Should have document control experience using an EDMS systems such as ACONEX
 </li>
 <li>
 Excellent written and oral communications skills.
 </li>
 <li>
 Must have excellent time management skills and be able to priorities and multi task.
 </li>
 <li>
 Confident formatting documents in Word, Excel, PowerPoint etc.
 </li>
 </ul>
 
 
 
 
 At Currie &amp; Brown, we know that when it comes to a good idea, it doesn't matter where it comes from. That's why we take a collaborative, open-door approach to running our business. Our people, from apprentices to senior management, make our company what it is. Everyone in the Currie &amp; Brown family, no matter how experienced, contributes to our success in their own way, and we have fun doing it.
 
 
 
 
 
 Unlike other companies, we focus on the long term and deliver on our commitments. We take a compassionate and inclusive approach to our work and always invest in the future of our people. Whether it's the desire to work internationally, the urge to develop, or even the curiosity to work in a new sector, we are there for our people at every stage, offering guidance, support and the structure to achieve. That's why so many of us have been building successful careers here for so long.
 
 
 
 
 
 With the backing of our parent company, we are an independent company. Our people are able to make quick and flexible decisions, and work directly with some of the world's best partner brands in our industry through Dar Group.
 
 
 
 
 
 This mix of our scale and size, our partnerships and our people makes us a true industry leader around the world.
 
</div>

Document Controller

Explore 96+ Inventory controller in Riyadh this April. Find roles across top companies and apply now to boost your career.

96 inventory controller jobs In Riyadh

Retail Inventory Controller

Golf - Cost Controller

Golf - Cost Controller

DC Controller

Storekeeper

Golf- Sous Chef

Document Controller