ACCOUNTS MAANGER

Role Overview
This role primarily supports the Accounts Department administering cost control systems and procedures within the hotel to maximize profits, by keeping a consistent level of high standard in quality and service and providing Management with all needed cost-related information.

Additionally, you will be responsible for providing management with a market analysis of the industry and competitors to enable management to make relevant decisions on costing of items and purchases made.

Key Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done. Rock City Hotel employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

1. Controls the Food & Beverage cost in terms of wastage, pilferage and enhance efficiency.
2. Coordinates with F&B production team to engineer the menu in terms of costing and make sure each item has a recipe.
3. Prepares and analyzes F&B costs report on daily, weekly and monthly basis, recommend alternatives to reduce costs and distribute to management for decision making.
4. Prepares variance analysis for food & beverage and communicate and investigate.
5. Coordinates with restaurant management and finance to sort out issues pertaining to F&B.
6. Updates selling prices in POS as per the instructions from authorized persons.
7. Establishes and maintain a database for food and beverage inventory stock including up-to-date pricing.
   
   

Additional Responsibilities

1. Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements.
2. Checks the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
3. Conducts daily audits of restaurants and bar checks and tally all end of shift reports generated from all POS tills.
4. Issues daily food cost reports, potential beverage cost / revenue reports as needed, and the monthly F & B cost report with all pertaining calculation, comments and analysis.
5. Issues monthly list of non- or slow-moving items to the departments concerned and take any needed action to prevent spoilage of such items.
6. Issues reports on updated costs for items with purchase prices increasing above expectations for F & B management review.
7. Conducts at least one market survey a month concentrating on high value items.
8. Participates in the receiving process very often to investigate quantities, quality of products and if the receiving procedures are followed.
9. Assists management in menu costing to establish menu item sale prices.
10. Conducts spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
11. Checks and verify voids, discounts and complimentary in the POS systems.
12. Checks invoices against receiving records and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized persons.
13. Checks and review filled requisitions and ensure that goods are not issued more than requested.
14. Checks the cost of sales in all F&B outlets and ensure that the costs are within budget.
15. Posts actual stock results in the system and print inventory valuation report for management decision making.
16. Reconciles all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective departments based on their requisitions.
17. Updates the material control system with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants.
18. Maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
19. Prepares and maintains mid-month cost analysis, reports and calculation for mid-month counts. Providing spot checks on items within all Food & Beverage outlets to ensure all counted items are accurately counted and processed.
20. Performs spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month end.

28. Reconciles all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective departments based on their requisitions.

29. Performs other duties as may be requested by management.

Qualifications & Experience

• A minimum of BSc. in Finance & Accounting from a well-established college/university, with not less than 5 years’ experience in the field.
• A minimum of 3 years Hotel Cost Control experience preferred.
• ACCA/ICA membership is required.
  
  

Required Skills

• Must possess excellent analytical skills with strong work commitment and be able to multitask.
• High integrity and be very objective with attention to proper procedures.
• Good computer skills and knowledge of accounting systems – POS Systems, cost and inventory systems, Opera Materials Control, MS Office suite.
• Excellent verbal and written English communication skills.