**Main Responsibilities**The primary function of the Financial Controller is to monitor all finance related matters including system for the property.- To ensure that each section in Finance is managed successfully as independent cost center.- To set, in close conjunction with each departmental outlets, Annual Operating Targets, this will form part of the Hotel's Annual Business Plan.- To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining, mínimal inventories, and joint procurement with sister hotels and Delivery on Demand where possible.**Operational**- Supervise and manage the daily work of the Finance department.- Ensure and be responsible for the accuracy and propriety of all charges and credits to the various accounts and that they are properly recorded in the books on a timely basis.- Ensure that all balance sheet transactions are accounted for documented and properly reconciled and the accounting records comply with local laws and regulations.- Review weekly bank reconciliation / monthly balance sheet reconciliation / analyses. **Ensure the month end closing process is completed and the timely preparation of all required financial reports for review by the General Manager.**:- Ensure the accuracy and prompt monthly and year-end closing of the books of accounts. Ensure that policies and procedures are in compliance with Finance Standard Practice Instructions.- Assist in the completion of forecasts and budgets as instructed.- Prepare monthly financial reports and schedules as directed, required by management and owners.- Assist and coordinate the internal and external audit process.- Ensure the hotel follows the government tax regulations and submit tax on time.- Represent and liaise with all government authorities in regard to local tax matters, Price Control Bureau, foreign exchange, banks, pensions, etc.- Liaise with local insurance companies regarding issues pertaining to local insurance coverage / issues.- Be familiar and keep up to date with, all policies of the hotel.- Monitor daily bank cash position to ensure no overdraft incurred.- Hands on and take an active role in daily activities within the department, ensuring that all work is up to date and assist team members where required.- Assist the General Manager in providing commercial and financial information to assist in any decision-making process.- Oversee the training of Finance department team members. Coordinate departmental leave and organize the coverage of positions during team member absence.- Create a pleasant working environment, ensuring productive and efficient work practices within the Finance team.- Ensure that all internal control procedures are strictly adhered to and communicate any perceived weaknesses to the General Manager.- Maintain an adequate and up to date filing system.- Handle all requests and inquiries in a timely, efficient and friendly manner.- Minimize the risks of accidents and workers compensation costs by ensuring the correct work practices are used and that the area is safe from hazards.- To verify the mathematical accuracy of each and every food invoice and beverage invoice received daily.- To work closely with Purchasing and Accounts Payable to guarantee that all food and beverage invoices received are promptly and accurately paid, including the verification of running gross month-to-date food and beverage purchases.- Responsible for the production of daily and cumulative food and beverage costs on an outlet by outlet basis, by working closely with Accountant.- To work closely with the Cost Controller and Storekeeper to guarantee that all issues of food and beverage items are properly recorded at cost.- To assist in the month end taking of food and beverage inventories and the subsequent preparation of the monthly food and beverage cost reconciliations.- To conduct random spot checks on the accuracy of the Receiving function.- To conduct a month to month analysis of food and beverage inventories to determine slow moving and obsolete inventory items.- To conduct random spot checks of par inventories in the kitchen and the bars for accuracy.- Working close with the Resident Manager, the Executive Chef, the Storeroom Manager, the F & B Coordinator and the Purchasing Manager in order to minimize food and beverage costs, and to maintain high quality production and service.- Carry out any other reasonable duties and responsibilities as assigned.**Benefits**:- Professional development
