Cost Controller

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances.   We represent the renowned French living and Sofitel hospitality in Singapore.

• Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
• Cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel ambassadors.
• Work with F&B in menu costing, pricing, testing, planning and auditing.
• Establish par stock for F&B outlets and beverage store, ensure compliance by the relevant departments.
• Perform physical count of beverage stocks at F&B outlets and beverage store.
• Ensure accurate month end inventory are recorded and reconciled with general ledger.
• Account for inventory movements with proper documentation.
• Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
• Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
• Oversee Receiving and Store Officer to ensure that the control policies and procedures are followed.
• Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
• Auditing detailed food and beverage sales information.
• Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Make suggestions for possible improvement in cost control procedures.
• Key member in procurement system conversion.
• Perform duty as and when required by EAM-F&B / Director of F&B / Director of Culinary.