Accounts Executive, Cost Control & Receiving (Hilton Singapore Orchard)

What are we looking for
An Accounts Executive Cost Control & Receiving serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• Relevant experience in hotel or F&B industry operational accounting role preferred.

• Knowledge of cost control.

• Proficient in Microsoft Office applications.

• Mature and reliable person.

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisuretravellersthe finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

With thousands of hotels in over 100 countries and territories Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience we offer the millions oftravellerswho stay with us every year a welcome they will never addition to our flagship brand Hilton Hotels & Resorts the family of brands includes Waldorf Astoria LXR Conrad Canopy Curio Collection DoubleTree Hilton Garden Inn Hampton and many others.

If you appreciate the impact global travel can have on the world you may be just the person we are looking for to work as a Hilton Team Member. Because its with Hilton where we never forget the reason were here: to delight our guests Team Members and owners alike.

Position Statement
The core responsibilities of the Account Executive Cost Control & Receiving 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 Accounts Executive Cost Control & Receiving you will be responsible for performing the following tasks to the highest standards:
Performs as Cost Clerks Storekeepers and Receiving Clerks.

• 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.

• Check duty invoices to ensure that correct duty has been applied.

• Have full and extensive knowledge of the hotel inventory system and be responsible for the maintenance of the system.

• Report immediately to the immediate supervisor if any system errors are detected.

• 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.

• Maintain vigilance in ensuring the security of the loading dock.

• 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.

• Co-ordinate with the Director of F&B/ F&B Manager and Executive Chef on recipe costings.

• Co-ordinate with other operating departments to perform costings.

• Execute and coordinate the inventory of operation equipment and fixed assets with related department.

• Conduct and co-ordinate monthly stock takes of outlets and storerooms as well as operating equipment with concerned departments.

• Prepare monthly listing of slow moving and obsolete stock items with supervisors approval ensuring that the received items are within the valid period to minimize spoilage.

• 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.

EOE/AA/Disabled/Veterans