Accounts Executive (Costing & General Ledger) | St. Regis
Marriott International
Accounts Executive (Costing & General Ledger) | St. Regis
Job Description
POSITION SUMMARY
Cost
Responsible for managing and monitoring food and beverage costs, ensuring profitability, and maintaining inventory accuracy.
GL
Preparation of monthly balance sheet reconciliations, month end closing journals, conduct audit checks on operations, assist Finance Manager on owner or corporate office reports.
| Roles and Responsibilities |
|
Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATIONS
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Locations
- Singapore
Salary
35,000 - 55,000 USD / yearly
Source: ai estimated
* This is an estimated range based on market data and may vary based on experience and qualifications.
Responsibilities
- Monitor and safeguard food and beverage costs by controlling the recording of costs and checking the accuracy of menu pricing based on actual product costs.
- Conduct regular inspections of food storage areas, ensuring items are stored correctly and following a first-in, fist-out (FIFO) system to enable stock rotation.
- Work closely with Executive Chef, F&B Manager and other departments to ensure food and beverage costs align with budget expectations and pricing strategies.
- Prepare variance analysis reports for food and beverage costs and communicate findings with relevant parties to identify areas for improvement.
- Participate in menu planning and pricing, adjusting menu items based on cost analysis to optimize profitability.
- Ensure that all staff are trained in proper inventory management and cost control procedures, adhering to hotel standards and policies.
- Perform physical count of beverage stocks at F&B outlets, beverage store and Spa Retail items.
- Follow up with Operations team on slow moving items and implement action plans to deplete the stock.
- Update all inventory requisitions through the inventory and purchasing system and perform beverage store issuing.
- Account for inventory movements with proper documentations.
- Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
- Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
- Prepare monthly balance sheet reconciliations before defines deadline.
- Assist in month end closing with journal postings.
- Conduct audit checks on operations.
- Assist Finance Manager on owner or corporate office reports.
Answer 10 quick questions to check your fit for Accounts Executive (Costing & General Ledger) | St. Regis @ Marriott International.
Related Books and Jobs
Accounts Executive (Costing & General Ledger) | St. Regis
Marriott International
Accounts Executive (Costing & General Ledger) | St. Regis
Job Description
POSITION SUMMARY
Cost
Responsible for managing and monitoring food and beverage costs, ensuring profitability, and maintaining inventory accuracy.
GL
Preparation of monthly balance sheet reconciliations, month end closing journals, conduct audit checks on operations, assist Finance Manager on owner or corporate office reports.
| Roles and Responsibilities |
|
Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATIONS
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Locations
- Singapore
Salary
35,000 - 55,000 USD / yearly
Source: ai estimated
* This is an estimated range based on market data and may vary based on experience and qualifications.
Responsibilities
- Monitor and safeguard food and beverage costs by controlling the recording of costs and checking the accuracy of menu pricing based on actual product costs.
- Conduct regular inspections of food storage areas, ensuring items are stored correctly and following a first-in, fist-out (FIFO) system to enable stock rotation.
- Work closely with Executive Chef, F&B Manager and other departments to ensure food and beverage costs align with budget expectations and pricing strategies.
- Prepare variance analysis reports for food and beverage costs and communicate findings with relevant parties to identify areas for improvement.
- Participate in menu planning and pricing, adjusting menu items based on cost analysis to optimize profitability.
- Ensure that all staff are trained in proper inventory management and cost control procedures, adhering to hotel standards and policies.
- Perform physical count of beverage stocks at F&B outlets, beverage store and Spa Retail items.
- Follow up with Operations team on slow moving items and implement action plans to deplete the stock.
- Update all inventory requisitions through the inventory and purchasing system and perform beverage store issuing.
- Account for inventory movements with proper documentations.
- Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
- Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
- Prepare monthly balance sheet reconciliations before defines deadline.
- Assist in month end closing with journal postings.
- Conduct audit checks on operations.
- Assist Finance Manager on owner or corporate office reports.
Answer 10 quick questions to check your fit for Accounts Executive (Costing & General Ledger) | St. Regis @ Marriott International.
Related Books and Jobs