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Not stated
Work mode
On-site
Experience
Some experience
About the role
This role oversees cost control, storerooms and receiving at a hotel, helping management keep food, beverage and supply costs down. You will work closely with the purchasing team, department heads and the F&B and culinary teams. It suits someone with hotel or F&B accounting experience who is comfortable in a fast-paced, digitalised setting.
What you'll do
Carry out cost control tasks and supervise the receiving team.
Check that incoming goods arrive through the receiving area and match purchase orders and market lists.
Keep storerooms secure, including controlling keys and access.
Record and verify daily food and beverage invoices for unit prices, totals and extensions against approved market prices.
Set up inventory items correctly in the hotel system, including sizes, descriptions and purchase units.
Keep proper records of receipts, issues, returns and transfers, with the right authorisation.
Inspect and test goods when needed, especially food and beverage items.
Make sure daily invoice totals agree with amounts sent to Accounts Payable.
Carry out regular spot checks and inspections of storerooms, the receiving area and all outlets.
Maintain full knowledge of the hotel inventory system and keep it running.
Advise users on the inventory system and help set up requisition and purchasing lists.
Keep the loading dock clean, tidy and free of clutter and hazards.
Control all goods moving in and out of the loading dock and storerooms.
Prepare daily and monthly cost reports, organise cost communication meetings and join profit and loss meetings when required.
Maintain and regularly review par stock levels.
Monitor and investigate spoilage and recommend ways to reduce it.
Prepare a monthly list of slow-moving and obsolete stock with recommended actions, checking item validity to limit spoilage.
Prepare monthly cost reconciliation and submit month-end reports on time.
Calculate daily cost of sales for officer's checks and entertainment bills.
Work closely with the Purchasing Manager and Department Heads to cut costs without hurting quality.
Coordinate with the Director of F&B/F&B Manager and Executive Chef on recipe and beverage costings.
Support the F&B team on menu engineering analysis by preparing contribution margin reports and sales mix information for pricing and product decisions.
Conduct event audits, recipe verification and meal-period testing to assess food cost, portion control and operational efficiency.
Run and coordinate monthly stock takes of outlets, storerooms and operating equipment with the relevant departments.
Maintain good working relations with other hotel departments.
Handle all requests and enquiries promptly, efficiently and in a friendly way.
Reduce accident and workers compensation risks by ensuring safe work practices and a hazard-free area.
Take on any other reasonable duties assigned.
Good to know
Full-time position at Hilton Singapore Orchard.
Requirements
Minimum diploma holder
Relevant experience in hotel or F&B operational accounting preferred
Knowledge of cost control
Proficient in Microsoft Office applications
Able to work in a high volume environment with strict timelines
Able to lead, guide and develop team members
Apply on the company website
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