Costing Executive

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.

• 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
• 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

• 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
• 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