Cost Controller

TPC HOTEL PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

TPC Hotel Pte. Ltd. seeks a detail-oriented Cost Control & Analysis professional to manage menu costing, costing reviews, and variance analysis in a luxury F&B environment. You will partner with F&B and Kitchen teams to drive profitability and ensure accurate reporting.

Responsibilities include inventory control, par level management, and cost reconciliation across purchasing, receiving and stores, with an emphasis on accuracy and continuous improvement.

Qualifications

• Minimum 2 years of experience, preferably in Finance.
• Experience in 5-star luxury environments is a plus.
• Professional presentation and interpersonal skills.
• Strong attention to detail and time management.
• Excellent MS Office skills.

Responsibilities

• Perform accurate costings for menu items and recipes.
• Collaborate with F&B and Kitchen teams to optimise profitability.
• Monitor actual costs against budget and recommend corrective actions.
• Review sales and production reports for variances and discrepancies.
• Establish par stock levels and conduct regular inventory counts.
• Oversee Purchasing, Receiving and Stores with cost-control focus.
• Perform daily/monthly F&B reconciliations and ensure pricing consistency.

Skills

Finance

Cost control

Inventory management

Analytical skills

Excel

Communication

Attention to detail

Time management

Microsoft Office

Tools

POS systems

ERP systems

Job description

Job Description:

Cost Control & Analysis

• Perform accurate menu and recipe costing for new and existing food and beverage items, including evaluation of standard recipes, yields, portion sizes and ingredient costs.
• Work closely with the F&B and Kitchen teams on menu costing, pricing, menu testing and planning to optimise profitability.
• Monitor and analyse food and beverage costs incurred against budget and theoretical costs, identify significant variances and recommend appropriate corrective actions.
• Review food and beverage sales and production reports regularly to identify irregularities, pricing discrepancies and potential revenue leakage.
• Prepare weekly and monthly F&B cost reports, providing clear analysis and insights to the F&B and Finance management on cost performance and profitability.

Inventory Management

• Establish and monitor appropriate par stock levels for F&B outlets and beverage stores to support efficient operations while minimising excess inventory.
• Conduct regular physical inventory counts of food and beverage stocks and investigate significant discrepancies between physical and system records.
• Ensure all inventory movements, including inter-kitchen/inter-outlet transfers, staff meals, complimentary items, wastage and breakages, are properly recorded and supported by documentation.
• Ensure month-end food and beverage inventories are accurately recorded, reconciled and agreed to the General Ledger.
• Monitor inventory levels, slow-moving and excess stock, and highlight potential risks to management.

Purchasing, Receiving & Stores

• Work closely with Purchasing, Receiving and Stores to ensure established inventorycontrolpolicies and procedures are consistently followed.
• Review market lists, purchase orders, receiving records, invoices andcosting information to ensure accuracy, completeness and effectivecostcontrol.
• Monitor purchasing and receiving activities and identify significant price or quantity variances for further investigation.
• Oversee the Receiving and Stores functions from acostcontrolperspective, ensuring proper documentation, inventory records andcontrolprocedures are maintained.

Wastage & Loss Prevention

• Monitor food and beverage wastage, spoilage, breakages and other inventory losses, identifying trends and opportunities for improvement.
• Investigate unusual inventory variances and potential leakage or pilferage and recommend appropriate corrective actions.
• Work with F&B and Kitchen teams to improve portioncontrol, recipe compliance and wastage management.

F&B Revenue & Reconciliation

• Perform daily and monthly F&B reconciliations using POS-generated sales and operational reports, ensuring all discrepancies are investigated and satisfactorily explained.
• Review F&B sales against production and consumption reports to ensure that food and beverage items leaving the kitchen or bar are properly recorded and charged.
• Ensure selling prices in the POS system are aligned with approved menu prices and that any discrepancies are promptly identified and rectified.

Continuous Improvement & Projects

• Identify opportunities to improve F&Bcostcontrolprocesses, systems and procedures, with a focus on efficiency, accuracy and profitability.
• Support Finance and F&B initiatives, including procurement or system implementation and conversion projects.
• Perform other duties and projects as assigned by the Finance Manager / Director of Finance.

Job Requirements:

• Minimum of 2 years of working experience, preferably in Finance. Prior experience in 5 star luxury environments will be an added advantage.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
Has the ability and willingness to undertake further development.
• Exceptional people and communication skills.
• The highest level of attention to detail.
• Exceptional organisational and time management skills.
• Microsoft Office expertise to Intermediate or Advanced level.
• Creativity and imagination.
• Experience in preparing, writing and proofing advertising copy.
• An affinity with technology in relation to Press Release distribution.