About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Four Seasons Hotel Seoul is located in the heart of Seoul, offering world-class customized services and sophisticated features based on its craft and expertise. The Hotel, standing tall with 29 glittering stories, is meant to look like an ancient Korean palace of old, but stylized and brought into the 21st century. Classic Korean nature motifs and modern aesthetics adorn the décor, reflecting the surrounding mountain backdrop and views of Gyeongbokgung and Changdeokgung Palaces. The Hotel features 8 distinct restaurants and bars, including award-winning Yu Yuan and the secret speakeasy Charles H., ranked as the Best Bar in Korea and one of the Asia's 50 Best Bars. The rest of the hotel is equally stunning with the works of over 130 Korean artists featured throughout the establishment. From contemporary art and pottery pieces in the rooms and halls to the intricate three-dimensional Korean ship created out of hundreds of ivory-colored buttons by Ran Hwang, Four Seasons Hotel Seoul has held the top spot as Seoul’s leading luxury hotel and rightfully so.

Cost Analyst

Full time

Position: Line Staff

Four Seasons Hotel Seoul

The Four Seasons Hotel Seoul is looking for a Cost Analyst who is responsible for carrying out the various F&B projects inherent to the Four Seasons Hotel Seoul.

He/she is in charge of establishing and controlling the food and beverage costs of all the points of sale in the restaurants and bars of the hotel. The F&B Analyst must provide all the necessary tools to the operational F&B teams in order to respect the budgets set by the Management and the Owners at the beginning of the year.

He/she works closely with Chefs and Restaurant Managers to calculate, study and understand the fluctuation of food and beverage costs. He/she is in charge of developing a "Menu Engineering" program aimed at maximizing the profitability of restaurants, but also of identifying and implementing the corrective measures necessary to achieve the budgetary objectives set.

The Cost Analyst is under the direct responsibility of the Executive Chef and his/her deputy.

He/she also works in conjunction with Finance, in charge of administrative functions, Birchstreet orders, and liaison with Purchasing and Kitchens.

The F&B Analyst must keep his vision and knowledge of the field. Also, he/she improves his/her Operational Management and actively participates in F&B operations at the request of his/her management, depending on the activity, priorities, or in response to a specific need.

Education

Diploma in hotel and F&B management or Business School

Experience

1 year of prior experience in an accounting management position. (Not Mandatory)

Desired Skills

Strong experience in project management, particularly related to operational investments, Capex plans, and F&B concepts.Proficiency in financial data analysis, including revenue, cost of sales (COS), expenses, and payroll management.Expertise in cost control processes, particularly within the F&B department.Knowledge of financial tools such as Birchstreet, Micros, and Avero for managing costing and inventory.Ability to collaborate with various departments (Purchasing, Cost Control, Finance) to optimize operational processes and profitability.Advanced skills in developing reports and analyzing market trends.Strong communication and interpersonal skills for building relationships with suppliers, internal departments, and external stakeholders.Proficiency in menu engineering and cost analysis for food and beverage operations.Ability to work on multiple projects simultaneously, ensuring alignment with strategic goals.

Eligibility

Proven experience in project management within F&B, including Capex planning and execution.Solid understanding of F&B data analysis, cost control, and financial reporting.Experience with software systems like Birchstreet, Micros, and Avero, especially in cost management and data integration.Knowledge of the food and beverage industry, with a focus on ingredient cost management, menu engineering, and financial forecasting.Strong relationship-building skills, especially in managing cross-departmental collaboration and working with suppliers.Ability to lead and support teams in achieving cost control and profitability goals.

Key Functions

Project Management:

Assist the Executive Chef in executing various projects, including operational investments, Capex plans, and coordination with suppliers and service providers.Collaborate with the Executive Chef on developing current and future F&B concepts.Assist with strategic initiatives, such as competitor surveys and market analysis.Support F&B renovations, creation of new points of sale, and event-related projects.Help F&B Managers with collecting quotes, sourcing equipment, and managing related projects.

F&B Data Analysis:

Oversee financial analysis for F&B performance, covering revenue, COS and expenses.Collaborate with Cost Control to manage daily orders in Birchstreet, resolving discrepancies between purchase orders and invoices.Update and maintain order guides in Birchstreet for accurate pricing and inventory tracking.Monitor price changes for kitchen products and work with Purchasing for renegotiation.Develop food cost reduction strategies with the Purchasing Department and Entegra.Create and communicate weekly Food and Beverage Cost Trend reports.Collaborate with Purchasing to determine monthly food and beverage costs.Support the Bar team in developing costing for cocktail menus to ensure drink costs meet budget objectives.Stay updated on market trends to ensure cost competitiveness.

Engineering Menu:

Work with kitchens to develop technical data sheets and costings for all dishes and desserts.Update recipes in Birchstreet to ensure scalable costing.Ensure the proper configuration and maintenance of systems (Birchstreet, Micros, Avero) for up-to-date costs and revenues.Establish costings for restaurant menus and communicate them with the kitchen, room service, and F&B departments to set proper pricing.Collaborate with dining room teams to maximize restaurant profitability through effective sales strategies.Develop P&L for temporary F&B events like pop-up stores.

Secondary Functions:

Effectively communicate with hotel services, external stakeholders, and internal departments to ensure alignment on cost control.Foster strong relationships with kitchen and restaurant teams to improve cost control efforts.Automate cost control processes where possible to streamline operations.Assist with additional F&B department projects or temporary assignments as needed.Provide training for F&B teams on Micros, Avero, and Birchstreet software systems.Provide assistance in other areas of the hotel when required.Ensure compliance with company policies on uniforms, time tracking, health and safety regulations, etc.

Key Expectations

Collaboration and Communication:

Work closely with the Associate Director of Cost, Productivity, and Compliance Management, as well as the Purchasing team, to monitor ingredient costs and update recipes.Maintain effective communication across departments to ensure all cost-control measures are implemented successfully.

Proactive Problem-Solving:

Take a proactive approach to identify opportunities for cost savings and revenue enhancement.Anticipate operational challenges and work with the team to find innovative solutions that optimize profitability.

Performance Tracking and Reporting:

Regularly track and report on food and beverage costs, including weekly trends and variances.Use financial and operational data to drive strategic decisions and improve overall departmental performance.

Training and Development:

Train team members in the use of relevant software and systems to ensure a high level of competency and consistency in cost management.

Visa Requirements

Must already possess valid work authorization in South Korea

We look forward to receiving your application!