Cost Controller (Hilton Singapore Orchard)

The core responsibilities of the Cost Controller are to ensure the smooth and efficient operation of cost control, storerooms, receiving and assist management in keeping the cost of food, beverage and other supplies to a minimum.

What will I be doing?

As the Cost Controller, you will be responsible for performing the following tasks to the highest standards:
•    Perform cost control duties and supervise receiving team.
•    Ensure that all incoming goods are received via the receiving area, with deliveries properly checked against purchase orders and market lists.
•    Ensure the security of all stores, including proper restrictions on the issue of keys and general access.
•    Record and verify on a daily basis all food and beverage invoices for price extension, total and unit prices which should conform to the approved market prices.
•    Ensure all inventory items are correctly set up in the hotel inventory system including sizes, descriptions, purchase units etc.
•    Ensure that proper records are kept of inventory receipts, issues, returns and transfers and proper authorization thereof.
•    Inspect and test goods whenever necessary especially with regard to food and beverage items.
•    Ensure that accumulated daily invoices agree to amounts transferred to Accounts Payable.
•    Make regular spot checks and inspections of storerooms, receiving area, and all outlets.
•    Have full and extensive knowledge of the hotel inventory system and be responsible for the maintenance of the system. 
•    Advice users on the hotel inventory system and assist in the setup of requisition lists, purchasing lists, etc.
•    Ensure that the loading dock is kept clean and tidy at all times, free from clutter and hazards.
•    Maintain adequate control on all inward and outward goods into the loading dock and storerooms.
•    Prepare daily and monthly cost reports according to operational requirements, organize cost communication meetings, and participate in profit and loss meetings when necessary. 
•    Ensure current par stock levels are maintained and constantly reviewed.
•    Monitor and investigate spoilage and recommend appropriate actions to reduce.
•    Prepare monthly listing of slow moving and obsolete stock items with recommendations for action, ensuring the valid period of received items to minimize spoilage.
•    Prepare monthly cost reconciliation and ensure prompt submission of all month-end reports within deadlines.
•    Calculate daily cost of sales with regard to officer’s checks and entertainment bills.
•    Work closely with the Purchasing Manager and Department Heads to minimize costs without sacrificing quality.
•    Co-ordinate with the Director of F&B/F&B Manager and Executive Chef on recipe and beverage costings
•    Support and collaborate with Food & Beverage team on menu engineering analysis by preparing contribution margin reports and sales mix information to support pricing and product decisions.
•    Conduct event audits, recipe verification and meal-period testing where required to assess food cost performance, portion control compliance and operational efficiency.
•    Conduct and co-ordinate monthly stock takes of outlets and storerooms as well as operating equipment with concerned departments.
•    Maintain good relations with other hotel departments.
•    Handle all requests and enquiries in a timely, efficient and friendly manner.
•    Minimize the risks of accidents and workers compensation costs by ensuring the correct work practices are used and that the area is safe from hazards.
•    Carry out any other reasonable duties and responsibilities as assigned.