Responsibilities:

Reporting to the Chief accountant, responsibilities and essential job functions include but are not limited to the following:

• Auditing, reconciling, and analysing the Hotel Daily revenues by ensuring night audit daily checks are done; packaging reconciliation, reviewing daily reports before they are circulated, ensuring revenue taxes are accounted for in accordance with the laws and regulations, ensuring daily banking’s are reconciled and any over-and shortages are investigated.
• Performing monthly end month procedures related to revenue by ensuring all the revenue and collections are reconciled.
• Examining all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders.
• Comparing quoted prices to invoice prices.
• Verifying food, beverage and general items invoices on a selective basis and occasionally spot-checking invoice unit costs to match them with the market quotation sheet.
• Totaling and coding invoices on a daily basis.
• Ensuring that all items requisitioned are properly accounted for by observing the requisitioning process.
• Reviewing total food and beverage requisitions for pricing and by extension accuracy.
• Maintaining cost percentages on a daily basis for both food and beverage and preparation of a daily report.
• Maintaining liquor storeroom perpetual inventory.
• Working with the Executive Chef to coordinate tracking of high-cost items in the food area.
• Reconciling all food, beverage and general items’ cost deviations between requisitioned costs and physical inventory costs monthly.
• Updating menu costs quarterly for all outlets and meal periods.
• Observing storeroom and kitchen inventory procedures and acting when necessary.
• Supervising and assisting in taking physical inventories of all food and beverage.
• Performing closing duties relevant to the accounting of the revenue, food and beverage department.
• Pricing and extending all monthly food and beverage inventories.
• Debiting miscellaneous food cost deductions to proper ledger accounts and crediting food and beverage cost accounts so that both sides balance.
• Preparing preliminary food and beverage cost reports to summarise purchases.
• Preparing menu potentials by developing and compiling accurate menu abstracts.
• Developing potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
• Checking merchandise received daily to determine that it conforms to weight, trim, and count specifications.
• Testing for suitable quality and accurate menu pricing by performing yield tests of specific products.
• Working closely with Food and Beverage Manager to develop menu pricing of food and beverage products.
• Ensuring daily inventory count for the Bar through Materials Control revenue import, any variances are investigated and brought to the attention of the Director of Finance.
• Preparing cost breakdowns of food and beverage.
• Insuring that items are prepared and stored as specified.
• Reviewing daily food production as it relates to cover forecasts to make sure that it is according to plan.
• Supporting a safe hotel by applying hotel regulations, and adhering to existing laws and regulations.
• Anticipating possible and probable hazards and conditions and acting to prevent them from happening.
• Maintaining the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.

Qualifications

• More than 3 Years of Experience in the same field.
• Bachelor’s Degree Finance/Hospitality or Related Field.
• CPA Section 1
• Knowledge in Sun System, Opera Cloud, Materials Control & Symphony.

• Auditing, reconciling, and analysing the Hotel Daily revenues by ensuring night audit daily checks are done; packaging reconciliation, reviewing daily reports before they are circulated, ensuring revenue taxes are accounted for in accordance with the laws and regulations, ensuring daily banking’s are reconciled and any over-and shortages are investigated.
• Performing monthly end month procedures related to revenue by ensuring all the revenue and collections are reconciled.
• Examining all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders.
• Comparing quoted prices to invoice prices.
• Verifying food, beverage and general items invoices on a selective basis and occasionally spot-checking invoice unit costs to match them with the market quotation sheet.
• Totaling and coding invoices on a daily basis.
• Ensuring that all items requisitioned are properly accounted for by observing the requisitioning process.
• Reviewing total food and beverage requisitions for pricing and by extension accuracy.
• Maintaining cost percentages on a daily basis for both food and beverage and preparation of a daily report.
• Maintaining liquor storeroom perpetual inventory.
• Working with the Executive Chef to coordinate tracking of high-cost items in the food area.
• Reconciling all food, beverage and general items’ cost deviations between requisitioned costs and physical inventory costs monthly.
• Updating menu costs quarterly for all outlets and meal periods.
• Observing storeroom and kitchen inventory procedures and acting when necessary.
• Supervising and assisting in taking physical inventories of all food and beverage.
• Performing closing duties relevant to the accounting of the revenue, food and beverage department.
• Pricing and extending all monthly food and beverage inventories.
• Debiting miscellaneous food cost deductions to proper ledger accounts and crediting food and beverage cost accounts so that both sides balance.
• Preparing preliminary food and beverage cost reports to summarise purchases.
• Preparing menu potentials by developing and compiling accurate menu abstracts.
• Developing potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
• Checking merchandise received daily to determine that it conforms to weight, trim, and count specifications.
• Testing for suitable quality and accurate menu pricing by performing yield tests of specific products.
• Working closely with Food and Beverage Manager to develop menu pricing of food and beverage products.
• Ensuring daily inventory count for the Bar through Materials Control revenue import, any variances are investigated and brought to the attention of the Director of Finance.
• Preparing cost breakdowns of food and beverage.
• Insuring that items are prepared and stored as specified.
• Reviewing daily food production as it relates to cover forecasts to make sure that it is according to plan.
• Supporting a safe hotel by applying hotel regulations, and adhering to existing laws and regulations.
• Anticipating possible and probable hazards and conditions and acting to prevent them from happening.
• Maintaining the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.

• Knowledge in Sun System, Opera Cloud, Materials Control & Symphony.

• More than 3 Years of Experience in the same field.
• Bachelor’s Degree Finance/Hospitality or Related Field.
• CPA Section 1
• Knowledge in Sun System, Opera Cloud, Materials Control & Symphony.