Cost Controller

About the Company

Situated in central Singapore, the company operates a luxury hotel providing both business and leisure guests with modern rooms and suites that feature luxurious amenities and tasteful decor. The hotel boasts top-tier facilities, including a renowned all-day dining restaurant offering exquisite French and local cuisines, a bar, extensive convention spaces with multiple meeting rooms, and two ballrooms suitable for corporate gatherings, weddings, and other social events. The establishment embodies the distinguished French lifestyle alongside the hallmark Sofitel hospitality in Singapore.

Role Overview & Responsibilities

• Ensure precise costing and pricing of new menu items by evaluating standardized recipes and assessing their cost implications.
• Calculate costs for all recipes, inter-kitchen transfers, and any food and beverages consumed by hotel staff.
• Collaborate with the Food & Beverage team on menu costing, pricing, testing, planning, and audits.
• Set and enforce par stock levels for food and beverage outlets and the beverage storage, ensuring departmental compliance.
• Conduct physical stock counts for beverages at all outlets and storage areas.
• Accurately record and reconcile month-end inventory with the general ledger.
• Document all inventory movements adequately to maintain accountability.
• Implement effective cost management strategies to minimize food and beverage wastage and prevent pilferage.
• Generate weekly and monthly cost reports and advise management regarding Food & Beverage revenue and cost control measures.
• Supervise Receiving and Store Officers to uphold control policies and procedures.
• Maintain thorough record keeping of all inventories.
• Review Market Lists, Receiving Records, and Costing Lists to evaluate the efficiency of control systems.
• Regularly compare Food & Beverage sales against production reports to identify irregularities and ensure all items leaving the kitchen are properly priced and checked.
• Audit detailed Food and Beverage sales data.
• Perform daily and monthly reconciliations of Food and Beverage sales using POS-generated reports and resolve discrepancies.
• Recommend improvements for cost control processes.
• Play a key role in the transition to a new procurement system.
• Carry out tasks as assigned by the Executive Assistant Manager F&B, Director of F&B, or Director of Culinary.

Qualifications & Skills

• At least four years of finance experience, preferably within 5-star luxury hotel environments.
• Professional demeanor with excellent personal presentation and interpersonal communication skills.
• Ability to establish rapport and initiate contact effectively.
• Capable of managing stress through constructive outlets.
• Open to ongoing personal development and learning.
• Outstanding attention to detail and organizational skills.
• Advanced proficiency with Microsoft Office suite.
• Creativity and imagination in approach.
• Experience writing, preparing, and proofreading advertising copy.
• Comfortable with technology related to press release distribution.