Accounts Executive – Cost Control - #1129714

The Role:

The Accounts Executive - Cost Control position supports the Cost Controller in managing food and beverage (F&B) cost control, inventory management, and receiving operations. This role ensures that goods received meet quality and specification standards, assists in maintaining accurate inventory records, and contributes to cost analysis and reporting to maximize profitability.

Receiving & Inventory Management:

• Make periodic spot checks on purchasing, receiving, storing, and issuing procedures.

• Receive goods according to purchase orders and verify compliance with specifications, quantity, and quality standards.

• Inspect deliveries, ensuring proper documentation (delivery orders/invoices) and return unacceptable goods promptly.

• Update receiving records in the inventory system and summarize daily purchases for verification.

• Ensure proper storage and cleanliness of receiving areas, refrigerators, and walk-in chillers.

• Participate in month-end and periodic inventory counts.

• Support cost control on yearly Operating Equipment (OE) count and Linen Count.

• Assist in preparing and reconciling OE count and Linen count reports.

Cost Control & Reporting:

• Assist in preparing accurate and timely F&B cost reports, sales analysis, and inventory reports.

• Support menu engineering, recipe costing, and yield testing in collaboration with the Executive Chef.

• Conduct spot checks on purchasing, storing, and issuing procedures to prevent wastage and pilferage.

• Maintain and update inventory control systems and assist with POS item code management.

• Provide timely feedback to the Cost Controller and Assistant Director of Finance on variances and operational issues.

Compliance & Standards

• Ensure adherence to corporate branding and operational standards.

• Maintain calibration of weighing scales and proper functioning of refrigeration units.

• Support cost control initiatives across F&B, Housekeeping (HSK), and POMEC departments.

Talent Profile:

• Diploma in any discipline or GCE ‘O’ Level

• Minimum 2–3 years of experience in receiving or cost control within hospitality or related industry.

• Strong understanding of hotel purchasing, receiving, and inventory procedures.

• Proficiency in inventory systems (e.g., SAP, CheckEAM) and Microsoft Office applications.

• Strong analytical skills, attention to detail, and ability to work independently.

• Excellent interpersonal and communication skills; integrity and adaptability.

• Familiarity with recipe costing, yield tests, and buffet costing.

• Knowledge of local import/export regulations.