Le Mas Bellevue Saint-Tropez Cost and Revenue Intern

About Le Mas Bellevue Saint-Tropez

Le Mas Bellevue Saint-Tropez is an Oetker Hotels property scheduled to open in June 2027. Being rebuilt between Saint-Tropez and Pampelonne, it will bring together 78 rooms and suites across 11 connected houses. Its pre-opening recruitment offers hospitality professionals the opportunity to help prepare a new hotel, with roles spanning accommodation, dining, guest services and operations.

Role & Responsibilities

• Learn Oetker Hotels’ cost-control procedures and become familiar with the purchasing, inventory and consumption management tools used at Le Mas Bellevue.
• Help prepare dashboards, inventory materials and cost-tracking tools for the pre-opening, following priorities set by the Finance Manager.
• Create and update item records, including descriptions, units, packaging, purchase prices and allocations, in coordination with Purchasing and operational teams.
• Match purchase orders, delivery notes and invoices to check quantities and prices, and report discrepancies to the relevant contacts.
• Support the kitchen and restaurant teams in collecting and updating technical sheets, and help calculate food costs and theoretical margins for validation.
• Take part in physical inventories, prepare counts and reconcile actual stock with recorded data under the supervision of designated contacts.
• Track stock receipts, issues and transfers between departments, check supporting documents and help identify consumption discrepancies.
• Monitor waste, complimentary items and internal consumption, and compile data to assess their impact on food and beverage costs.
• Update purchasing and pre-opening expense trackers and help reconcile them against approved budgets to identify variances.
• Organize purchasing, inventory and stock-movement documentation to support traceability and audit preparation.
• Help prepare periodic reporting on stock valuation, food costs, theoretical and actual consumption reconciliation, and initial variance analysis for the Finance Manager’s validation.
• Work with operational, Purchasing and Finance teams to verify information, understand variances and identify potential improvements, without taking over managers’ decisions or approvals.
• Provide remote support to Income Audit by collecting daily reports and supporting documents, reconciling revenue recorded in hotel and restaurant systems with payment data, and preparing control materials in line with procedures and authorized access.
• Help verify discounts, cancellations, complimentary items and adjustments affecting revenue; gather supporting documents and report discrepancies to the relevant Finance contacts without approving them.
• Update revenue-tracking files, monitor identified variances and organize documents required for Income Audit; liaise remotely with relevant teams to complete information and submit work for review and approval.
• Develop hotel cost-control and revenue-control skills through regular exchanges with the Finance Manager and Income Audit contacts, with assignments progressing in line with training and learning objectives.
• Represent Oetker Hotels’ culture, values and standards in daily interactions with guests and colleagues.

Qualifications

• Currently studying management, finance, management control or hotel management as part of a BUT in Business and Administration Management, bachelor’s or master’s degree, business school or hospitality school programme, and seeking an internship integrated into the curriculum.
• Interested in applying academic knowledge and learning about cost and revenue control in high-end hospitality, particularly food and beverage operations, as well as Income Audit.
• Rigorous, organized and detail-oriented, with an interest in analyzing figures, checking data consistency and understanding the operational realities behind the numbers.
• Motivated to contribute to a hotel opening and learn under the guidance of a Finance Manager, combining analysis, collaboration with operational teams, remote coordination and an understanding of hotel performance.
• Basic knowledge of management and cost analysis acquired through studies, including inventory, food costs, margins and budget tracking.
• Interest in hotel Cost Control, food and beverage operations, and the cost-management challenges of a high-end property pre-opening.
• Interest in revenue control and Income Audit; familiarity with payment reconciliation and reading revenue reports is an advantage, with training provided during the internship.
• Able to organize work independently, prioritize multiple topics, meet deadlines and report progress.
• Rigorous in checking purchasing, inventory and consumption data; numerate and able to identify and flag inconsistencies.
• Good written and spoken French; able to understand management documents and communicate in English in an international environment.
• Proficient with office software, particularly Excel formulas, pivot tables and data analysis; initial experience with purchasing or inventory management software is an advantage.
• Interested in pre-opening environments, curious and eager to learn.
• Strong interpersonal skills and able to communicate with operational teams, Finance contacts and suppliers to obtain reliable information.
• Able to collaborate remotely with Finance teams, provide clear and documented information, and report discrepancies while respecting deadlines and confidentiality.
• Discreet and able to handle confidential information.
• Methodical in inventory and supporting-document tracking, respectful of control procedures, and committed to progressing in line with the internship’s learning objectives.
• Serious, punctual and attentive to detail.
• Well-presented, with a natural sense of service.
• Proactive and responsive, while knowing when to seek supervision for approval or arbitration.
• Enjoys teamwork and contributes to a positive collective dynamic.
• Communicates clearly, tactfully and courteously, adapting communication to operational teams and head-office contacts.
• Wants to contribute concretely to the reliable tracking of the hotel’s stock, consumption and costs as part of its opening.
• Guided by a commitment to excellence, attention to detail and a desire to create memorable experiences.

Skills

Education

Currently enrolled in a management, finance, management control or hotel management programme, such as a BUT in Business and Administration Management, bachelor’s or master’s degree, business school or hospitality school programme; the internship must be integrated into the curriculum.

Benefits

Accommodation provided; access to a rest area with connected refrigerators supplied by Foodles; contribution towards soft-mobility commuting costs, including carpooling, cycling and scooter use.

Culture

As a pre-opening employer, Le Mas Bellevue Saint-Tropez is assembling the teams who will establish its service. Its recruitment places attentive hospitality, collaboration and preparation for the opening at the centre of the work.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.