Provide a summary of the costs required by various colleagues in the Accounting and Control Department to prepare daily and monthly reports.
Provide Department Heads with the cost figures necessary for them to operate their individual profit center profitably.
Provide a system of monitoring the data input by operation level ambassadors.
To compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
To audit prices and quantity variances as per daily Receiving Variance Report.
To ensure the inventory items and services which are bought and used in providing guests services and facilities are stored and used in the controlled manner and according to accounting principles.
To check the data entered in Materials Management by ambassadors and to correct where necessary.
To prepare daily the Comparison Report on Food & Beverage Actual vs. Potential costs / sales.
To reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
To prepare analysis on General Stores issues such as guest supplies against budget.
To verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.
To audit inventory transactions and make adjustments when necessary.
To collate and journalize month-end figures.
To attend month end and other stocktaking activities in all Food & Beverage and general areas.
Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance’s approval.
To coordinate and assist in the inventory taking of operating equipment every four months.
To maintain and keep track of all the FF&E items of the hotel and to coordinate and assist in the inventory taking of FF&E every year.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Workto the standard set.
To be entirely flexible and adapt to rotate within the different sub departments of the Accounting & Finance Division.
To be fully conversant with all services and facilities offered by the hotel.
To conduct market survey of different items so as to ensure that the prices paid by hotel should be below the market retail prices.
To understand and audit the operating procedures (purchasing, receiving, store, preparation etc.) of Materials Management Division.
To spot check periodically internal purchase orders for Food & Beverage items against their appropriate market lists.