Cost Controller

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Summary of Responsibilities:

• Oversee the daily operations of the Cost Control department and month-end closing process.   
• To prepare bi-weekly F&B Cost Flash Report, distribute to all concerned and investigate any issue with Food & Beverage Cost. 
• To compile and consolidate all the recipe costing provided by the Chefs and F&B manager include the Selling Price/Profit Margin of the F&B Menu Items. 
• To compute the potential beverage cost for every bar/outlet and analyze against the actual beverage cost. 
• To conduct monthly stocktaking in the outlet bars, restaurants, food store, beverage store, tobacco store, wine cellar and SPA. Subsequently update the stock take lists accordingly in Material Control system. 
• To update Point of Sales system with the current/coming activities (include new and obsolete menu/price change/ check description and discount). 
• To update Menu Engineering for the outlet and analyze the Popularity and Profitability of each individual sales item. 
• To monitor open purchases order, ensure the Receiving Manager closes the POs on a timely basis. 
• To guide chef and outlet manager to understand and monitor the costing effectively by impacting the discount analysis, consumption analysis, portion/yield analysis, buffet test, etc. 
• To perform food & beverage inventory reconciliation on a periodic basis. 
• To prepare Cost Control Journals at month-end. 
• To update and analyze F&B Forecast Files. 
• To update and analyze Monthly Profit and Loss for all the outlets. 
• On an annual basis, to print a list of all menu items loaded in the POS System. For the purpose of ensuring accurate and updated pricing. This is to ensure that prices recorded in the POS System are agreed to those on the outlet. 
• Comply with hotel and department policies and procedures at all times.
• Oversee Daily and Monthly Operation of Receiving and Store 
• Carry out any other duties as and when assigned by the Management of the Hotel and department.

Qualifications:

• Degree in Accountancy or equivalent
• At least 3-5 years post qualification in a hotel
• Accuracy, thoroughness, neatness, attentive 
• Computer-Literate 
• Work with minimal supervisor and coaching and willing to learn 
• Ensure the job is done on time, especially during month end (eg. on the last day of the month, need to stay late to conduct the stock take at the outlets). 
• Good interpersonal skills with ability to communicate with all levels of employees 
• Service oriented with an eye for details 
• Ability to work effectively, independently and has good initiative under dynamic environment  
• Flexible and able to embrace and respond to change effectively  
• Presentable, well groomed  
• A team player