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Cost Control Executive

2 months ago


Singapore PARADOX CLARKE QUAY PTE. LTD. Full time
Roles & Responsibilities

The main responsibilities and tasks of this position are listed as, but not limited to the following:


  • Oversee Receiving Section to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
  • Ensure daily and monthly Food and Beverage Cost Report are prepared and distributed on a timely basis
  • Ensure that all goods received have been charged to the correct Cost Centre.
  • Conduct physical inventory stock take to account for inventory movement with proper documentation.
  • Establish par stock for F&B outlets, ensure compliance by the relevant departments.
  • Ensure accurate menu costing and pricing of all F&B menus including new and promotional menus, evaluate standard recipes, and determine its potential cost with Culinary and F&B In Charge
  • Maintain and update standard recipe file for all menu items.
  • Review the store operation and the proper maintenance of the store inventory regularly.
  • Perform Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
  • Conduct random checks on beverage items and reconcile with the perpetual inventory list.
  • Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
  • Co-ordinate with the respective departments on any discrepancies and slow-moving items.
  • Ensure losses, breakages and spoilage items are investigated and justified.
  • Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
  • Prepare month-end closing journal for submission to the Superior.
  • Ensure accurate month end inventory is recorded and reconciled with general ledger.
  • Ensure workplace safety and health system is followed and compliant to HACCP standard.
  • Make suggestions for possible improvement in cost control procedures.
  • Identify training needs, develop improvement plan, coaching, and discipline of staff.
  • Any other adhoc duties as and when assigned by the Management.

Tell employers what skills you have

Recipes
Coaching
Microsoft Excel
Workplace Safety
Inventory
Cost Management
Menu Costing
Accounts Receivable
General Ledger
Accounting
Compliance
HACCP
Pricing
Audit
Cost Control
Project Cost
Workplace Safety and Health