Accounts Executive (Cost Control)

THE FULLERTON HOTEL; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious hotel in Singapore seeks a Food and Beverage Cost Controller to ensure accurate financial management of inventory and cost control processes. Responsibilities include examining invoices, maintaining daily cost reports, and updating pricing to optimize profitability. Ideal candidates will have a degree in Hotel Management or Accounting with at least two years of relevant experience in a hotel environment.

Qualifications

• Requires a Degree or Diploma in Hotel Management or Accounting.
• Must have at least two years of experience within a hotel environment.

Responsibilities

• Examines food and beverage invoices for verification of quantities.
• Maintains daily cost percentages for food and beverage and prepares reports.
• Prepares cost breakdowns of food and beverage, updating menu costs quarterly.

Skills

F&B cost controlling

Accounting knowledge

Education

Degree / Diploma in Hotel Management or Accounting

Job description

· Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders

· Ensures that all items requisitioned are properly accounted for by observing the requisitioning process

· Reviews total food and beverage requisitions for pricing and extension accuracy

· Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report

· Prices and extends all monthly food and beverage inventories

· Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance

· Prepares cost breakdowns of food and beverage

· Reviews daily food production as it relates to cover forecasts to see that it is according to plan

· Prepare ad-hoc reporting requests

· Updates menu costs quarterly for all outlets and meal periods

· Prepares preliminary food and beverage cost report to summarise purchases

· Prepares menu potentials by developing and compiling accurate menu abstracts

Requirements:

• Degree / Diploma in Hotel Management or Accounting and at least two years experiences within a hotel environment.
• Knowledge of F&B cost controlling.