Costing Executive - #1167255

What’s in it for you: 

You will ensure the Club's Food & Beverage and Retail operations operate at optimum cost and margin levels, while maintaining smooth and efficient Receiving and Dry Store operations.

We are looking for someone who has: 

• 3 years of experience in a cost and inventory control role, preferably within F&B or Hospitality industry

• Basic food hygiene cert and knowledge of HACCP(SS590) is a plus

• An eye for detail

• Strong interpersonal and organizational skills

• Enjoys working and interpretating data, translating findings into actionable insights

• Proficient in Microsoft Office applications

• Able to work on Saturdays on a rotational basis, either half-day to support receiving duties or full-day for month-end stocktaking

Your key responsibilities include (but not limited to) :

• Prepare costing reports and perform cost analysis to identify variances, recommend corrective actions and provide insights for operational decisions

• Coordinate and participate in monthly stock takes and month-end closing activities, ensuring inventory accuracy and reconciliation of discrepancies

• Conduct recipe costing and review wastage, working closely with the F&B team on cost and wastage control initiatives

• Input required information and maintain accurate data in inventory, costing and point-of-sale systems

• Reconcile event orders against internal transfers to ensure accuracy

• Oversee and manage the dry store, ensuring proper inventory control practices and compliance with food safety and storage standards

• Monitor stock movement and turnover to minimize wastage and slow-moving inventory

• Assist with Receiving functions and any other costing-related projects assigned