Finance Executive

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• To discharge the duties effectively and efficiently.
•  Responsible for efficient liasoning with internal customers like Executive Chef, Guest Service Manager, Purchase Manager and its team members, Bar Tender for effective controls.
• Maintain good relationship with suppliers.
• Ensure movement of goods within hotel is properly supported and documented.
• To ensure all stocks of the hotel is monitored and is controlled.
• To prepare and issue various cost reports for Management analysis.
• To ensure all stores are reconciled on regular intervals.
• To study, analyze and report on all variances pertaining to costs and inventory management.
• To verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC, Director of F & B and General Manager.
• Verify daily void checks report and prepare for approval of FC, GSM and General Manager.
• Perform daily and monthly food and beverage sales reconciliation against POS Sales report and ensure all deviations are explained by concerned department head.
• Coordinate closely with Chef for obtaining all Inter departmental transfers.
• To manage the hotel monthly inventory process in the strict respect of the hotel policies
• To supervise the daily receiving and storekeeping activities.
• To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
• To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments.
• To prepare and issue various cost reports.
• Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
• Monitor liquor Inventory on daily basis and conduct surprise audits.
• Ensure all cost is allocated appropriately.
• Responsible for asking wastage/shrinkage reports form various operational departments.
• Maintain all Excise Records as per local law requirement.
• To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
• Monitor Mini Bar stocks, consumption vs revenue.
• Conduct buffet costing on regular intervals.
• Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at later date.
• Closely work with Income Auditor, Guest Service and Purchase to ensure effective controls.
• All employees to safeguard their health and safety and of others as well in the workplace
• Be ready and responsible for any job, which may be assigned by the Management.