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Accounts Executive (Temp - 6 Months)
Salary undisclosed
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- Calculate the cost of Inter-Kitchen Transfers and Inter-Kitchen Bars and charge to the respective cost centre
- Calculate the recipe cost based on the input from Chefs/Beverage and review the Selling Price/Profit Margin of the dishes/items. Recipe Costing must be done regularly.
- Conduct Yield Test & Butchery Test with Butchery Chefs every 6 months.
- Update Point-of-Sales System on time and test the new items setup and printing before the new menu is launched
- Update Tobacco issues, requisitions and cost for each outlet and conduct Tobacco inventory every month.
- Update stock take worksheets for F&B Store, Bars and Non-F&B outlets every month
- Conduct periodic spot checks in F&B Stores & Bars without notice
- Conduct monthly stock take in F&B Stores & Bars at the end of the month
- Update Inventory Reports every month (based on physical stock take)
- Update Beverage Analysis, and variance every month
- Update Spoilage/Wastage form submitted by the respective dept
- Prepare and send weekly F&B report to outlets
- Review month end selling price / cost margin for respective outlets in charge
- Reconciliation of month end stock inventory for variances
- Rise and follow up on costing issues to outlets on a monthly basis
- Diploma in Business/Accountancy or equivalent
- At least 2-3 years of working experience, preferably in accounting and finance
- Proficiency in MS Office (Excel, Word, and PowerPoint)
- Team player with good interpersonal and communication skills
- Meticulous and strong analytical skills