Cost Controller

About the Company

Located in the heart of Singapore, Sofitel Singapore City Centre offers luxury accommodations and services. The hotel provides contemporary rooms and suites with elegant amenities, exquisite French and local cuisines in all-day dining venues, a bar, and extensive convention facilities. It caters to business travelers and leisure guests, hosting events such as corporate meetings, weddings, and dinners with a reputation for French living and Sofitel hospitality.

Role Description

The Cost Controller will be responsible for comprehensive cost management within food and beverage operations, ensuring accuracy in menu costing, controlling inventory, auditing sales, and supporting financial efficiency while preserving quality and luxury standards.

Key Responsibilities

• Ensure precise costing and pricing of all new menus by assessing standard recipes and calculating potential expenses.
• Cost recipes, inter-kitchen transfers, and any F&B consumption by hotel personnel accurately.
• Collaborate with Food & Beverage teams on menu costing, pricing, recipe testing, planning, and auditing activities.
• Establish and monitor par stock levels for F&B outlets and beverage stores, ensuring departmental compliance.
• Conduct physical counts of beverage inventory at outlets and stores regularly.
• Oversee accurate month-end inventory recording and reconcile with the general ledger.
• Document and account for all inventory movements appropriately.
• Implement cost control measures to minimize waste and prevent pilferage within F&B operations.
• Prepare weekly and monthly cost reports and advise management on F&B revenues and cost control strategies.
• Supervise Receiving and Store Officers to ensure adherence to control policies and procedures.
• Maintain meticulous inventory records and verify documentation including Market Lists, Receiving Records, and Costing Lists to evaluate control effectiveness.
• Periodically compare F&B sales with production reports to detect anomalies and ensure correct pricing and billing of all served items.
• Audit detailed food and beverage sales information and perform daily and monthly reconciliations using POS sales analysis reports, clarifying any discrepancies.
• Recommend improvements to cost control procedures.
• Participate as a key team member in procurement system conversion projects.
• Perform additional duties as assigned by Senior Management including EAM-F&B, Director of F&B, or Director of Culinary.

Qualifications and Skills Required

• At least 4 years of experience in finance within luxury, 5-star environments is preferred.
• Consistently project professionalism through personal presentation and interpersonal skills.
• Ability to initiate communication and build rapport easily.
• Ability to manage stress effectively and maintain a positive working environment.
• Willingness to undertake continuous learning and professional development.
• Excellent communication and people skills.
• Exceptional attention to detail and organizational skills.
• Strong time management capabilities.
• Intermediate to advanced proficiency in Microsoft Office applications.
• Creativity and imagination in approach and problem-solving.
• Experience in preparing, writing, and proofreading advertising content is an advantage.
• Comfortable using technology, particularly in relation to press release distribution.

Diversity and Inclusion

The company is committed to inclusivity, welcoming individuals of all backgrounds and abilities. Employment and advancement are based solely on merits and skills. Applicants with specific needs are encouraged to disclose them to enable suitable accommodations.

Work Environment

The workplace fosters creativity, excellence, and innovation. The organization promotes heartfelt hospitality with a French Zest philosophy, valuing passion, excellence, and emotional intelligence. It supports sustainable luxury initiatives and embraces diversity and inclusiveness in its culture.