Cost & Procurement Coordinator

Restoring Brussels' most fabulous address

Nestled on Rue Royale in Notre Dame aux Neiges, this Belle Époque jewel, sculpted by Henri van Dievoet, has stood as a proud witness to the epochs and events that shaped Brussels. Now, the fabled Grand Hotel Astoria will re-emerge as Corinthia Brussels later in 2024, a beacon of elegance and luxury in the heart of the Belgian capital.

Following a meticulous restoration, Corinthia Brussels will marry the classical elegance of its storied past with sophisticated modern facilities including 126 rooms and suites, a gastronomic restaurant and brasserie, and 1000 square metres of wellness. Catering to discerning locals and luxury travellers, Corinthia Brussels will harmonise heritage with an avant-garde attitude. 

Join us to be part of the pre-opening team for a truly unique project in Brussels, developing Brussels’ most fabulous address.

The Cost & Procurement Coordinator is a member of the Finance Department and reports directly to the Cost Controller. In the

performance of their duties, the Coordinator liaises with the Executive Chef, Food & Beverage Manager, Storekeeper,

Receiving / Security Officers and all Heads of Department.

The Coordinator prepares, records, monitors and follows up; the Cost Controller reviews, decides and signs off. Accountability

for both functions remains with the Cost Controller as set out in C FN-I1 and C FN-G1P.

RESPONSIBILITIES

Cost Control

I. Maintain recipes, item and price data in the Inventory Management System, and the linkage of Menu Items to the

Point-of-Sale System.

II. Prepare draft menu costings and Pre/Post Function Cost Sheets for review prior to implementation.

III. Prepare count sheets, input the monthly counts of food, beverage and Operating Equipment, carry out spot checks, and

produce draft variance listings and variance analysis.

IV. Compile the monthly Stock Turnover Report and routine cost reports for the Cost Controller’s review and issue.

V. Record Yield Tests and flag movements outside benchmark.

VI. Report use of Open Items in the Point of Sale and any other departure from the standards set in C FN-I1.

Procurement

I. Log purchase requests from Heads of Department and verify specifications, quantities and lead time before sourcing

begins.

II. Obtain quotations and assemble comparison documentation, ensuring two (2) quotes below €1,000 and three (3) above

€1,000 are on file for non-stock items.

III. Prepare draft Purchase Orders in line with agreed prices and par stock levels, and flag items approaching re-order

point.

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IV. Follow up outstanding orders, delivery dates and storage availability with suppliers, Receiving and Stores.

V. Report price and quantity variances between Purchase Orders, Delivery Notes and Invoices, and follow up credit notes

once raised.

VI. Maintain the supplier price file and quotation records, and compile the monthly price overview, Price Variance,

Purchase Order Status and Annual Purchase reports.

CANDIDATE PROFILE

• Degree in Hospitality Management, Finance, Accounting, Procurement or a related field.
• Previous experience in cost control, stock management or procurement, ideally within the luxury hospitality industry.
• Strong proficiency in Excel and good IT skills; knowledge of an inventory management system is an asset.
• Strong analytical skills, accuracy and attention to detail.
• Excellent organisational skills and the ability to manage multiple tasks simultaneously.
• Ability to analyse data, identify discrepancies and ensure accurate follow-up of operations.
• Good communication skills and the ability to collaborate effectively with different departments and suppliers.
• Proactive, autonomous and responsible approach to work.
• Fluency in French and/or English; knowledge of additional languages is an asset.