assistant financial controller
Algosaibi Hotel
مجموع سنوات الخبرة :21 years, 8 أشهر
Prepare monthly financial statements
Direct the preparation of check charts, credit reports, as well as month end reports.
Training and development of the department staff to ensure accurate succession planning.
Provide guidance for management by directing, preparing, and providing accurate financial analysis.
Optimize cash flow.
Maintain a basic knowledge of all local laws pertaining to hotel operations and communicates with General Manager and Regional Controller on any pending changes
Supervise and work with the Credit Manager in minimizing overdue balances and losses arising from delinquent accounts and to minimize losses arising from uncollected guests and city ledger accounts
Perform monthly and quarterly balance sheet reconciliation
Verified the accuracy of all the reports and supervised the functioning of the Income auditor, Night auditor, and Finance coordinator, AP Clerk, Paymaster, & General Cashier
Ensured strict follow up on corporate manual guidelines while keeping all communication channels open and indirectly focusing on the guests needs.
Ensured the accuracy of the bank balance and monthly reconciliation statements in addition to implementing and supervising all control procedures within the location of payments, paymaster and Assets control.
Promoted efficiency, confidence, ensuring good relations with operational and department colleagues; in addition to displaying a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
Prepared balance sheet ensuring all the expenses were charged as per the chart of accounts and controlled receiving documents delivered to the payable team on a daily basis.
Maintained cost books as outlined in the cost control manual.
Carried out daily random samples of receiving reports and market lists as well as investigating quantity and price differences and reports unresolved discrepancies to the Materials Manager and/or Budget and Standards Manager.
Update and distribute purchase price comparisons and sales statistics as required.
Analyzing the Assets & Liabilities accounts
Facilitate and complete monthly close procedures
Assist with analyzing financial statements on a monthly basis and report on variances.
Prepare the journal vouchers for the monthly closing.
Ensures costs measure are adhered through formats given by the hotel.
Responsible for procurement of all materials/food and non-food items required by various departments of
the hotel within specified time with cost effectiveness and maintaining good quality.
To move up to the regional level, work towards improving the mechanism of the central purchasing
system in order to achieve desirable results.
Specialties: Excellent negotiator, effective cost control, team plyer, international exposure in world
market, breaking supplier monopoly by continuous source development.
Fully responsible for meeting the day to day requirements of the Hotel including the routine
purchasing of food, beverages and other supplies.
Responsible for seeking price quotations for all goods to be purchased.
Together with the Executive Chief and/or the food and beverage Manager he/she negotiates weekly
or longer-term quotations for food items.
Reviews constantly the weekly market lists for charges in price quotations and reliability of suppliers.
Establishes contracts with prospective supplies at all times.
Provides constant and accurate information on market conditions and products availability.
* Reviews and signs all purchases requests after obtaining price quotations for the items requested and
making sure that the direct items are not available in the storerooms.
* Makes certain that all purchases requests authorized by the Controller and General Manager before
issuing the purchase order.
* Prepares Purchase Orders as specified by the Company.
* Responsible for keeping files in his office updated and in order, mainly the suppliers’ cardex.
* Clarifies matter with suppliers when informed that discrepancies were found between quoted and
delivered prices.
* Supervises the Purchasing department stand carries out all personnel and administrative tasks
concerning his staff, with the approval of the Controller.
* Responsible for his staff to have a good knowledge of the working procedures in order to need only
minimum supervision.
* Maintains the requirements of HACCP, Green Globe certification and/or any third part consultancy
appointed by the company.
* Responsible for the cash flues put at his disposal is kept is kept in good working conditions through
regular maintenance and care.
* Responsible to source out new suppliers/items and negotiate with foreign/local suppliers for lowest
possible price.
* Conducts regular market surveys for further source development.
* Responsible for importing goods from different countries and should have thorough knowledge about
import/customs procedures.
* Calls for quotations and makes detailed comparison study of the supplier and selects the front line
supplier and back up supplier so that at any given time the organization does not suffer.
* Responsible for renewal of contracts with suppliers.
* Checks the market standing of the supplier i.e., Financial evaluation, storage space and hygienic
Conditions. Also checks if the supplier is blacklisted and the capacity to supply in times of crisis.
* Considers the other departments as internal customers and coordinates with them effectively for the
smooth functioning of the hotel.
Conducts at least one market survey a month concentrating in high value items. This survey can be made
together with the kitchen chef, F & B manager or assistant F & B for food and beverage items and with the
operation analyst for other supplies items.
Controls that menu prices are the same as in the POS system every time there is a menu price change.
Issues receipts updated costs for items with purchase prices increasing above expectations for F & B
management review and decision to increase sales price.
Checked daily the receiving reports for F & B and supplies comparing invoices or delivery slips with
purchase orders or market list and all additions and extensions in the invoices and report.
Values the inventories and checked all discrepancies, sending all needed information to accounting for
control purposes and comparison with the book values.
Sets up control systems wherever needed in agreement with the financial controller and F & B manager.
Verifies daily all bar per stocks and takes necessary action when discrepancies
Issues daily food cost reports, Issues potential beverage cost / revenue reports as needed.
Issues the monthly list of non-or slow moving items to the departments concerned and takes any action to
prevent spoilage of such items.
Issues actual cost calculations for specific banquets comparing it to the potential cost.
Verifies outlet open item report to see that correct pricing has been applied and take necessary action in
input the recurring items in the POS system with IT team support.
Investigates major mini bar rebates and brief the Financial Controller.
Performs market surveys once in 6 months, necessary amendments should be made to the standard list of
suppliers for food & beverage, in liaison with the Executive Chef, Purchasing Manager and Financial
Controller. Obtain a supermarket list for vegetables and fruits by performing cash purchases bi monthly.
Randomly tests the inventory of outlets by reconciling the opening stock with the closing stock, taking
account of store issues and sales.
Controls all purchasing procedures relating to quotations, purchase orders & price comparison.
Checks daily the receiving reports for F&B & Supplies, comparing invoices or delivery slips with purchase
orders or market list & all additions and extensions in the invoices & report.
Values the inventories &checks all discrepancies, sending all needed information to Accounting for control
purposes and comparison with the book values.
Performs, portion controls for high priced items as much as possible but at least 10 items per month.
Ensures that all “transfers” between outlets or other departments are prepared & accounted for.
Maintains records of requisition & direct issues to be compared to inventories usages.
Verifies daily outlet void control sheets/Checks. Makes a report and submit to Cost Controller.
Verifies the covers in the restaurants and ensure service staff records them in the prescribed format
regularly.
Assists controller on making inventory variation report.
Generally promotes and ensures good relations with Operational and department colleagues.
Reports any equipment failures/problems to the Maintenance Department.
Gets all complimentary bar order forms, fruit baskets (amenities requests) in the rooms etc.
Randomly tests the inventory at outlets by verifying the computer opening/closing stocks, ensures proper
utilization of F&B / General Items.
Collects and files inter outlet food transfers duly cost.
Verifies outlet open item report from Infrasys and ensures correct pricing has been applied.
Makes sure that merchandise received was ordered through a purchase request / order duly approved or
is included in the weekly list.
Responsible to prepare the outgoing record for merchandise being issued from the hotel for repair,
printing or merchandise sold to other hotels. This involves the security department for the control
checking.
Stamps all invoices / delivery vouchers with the receiving stamp and completes all required information.
Ensures that The Gate Exit pass is well completed and that authorizing signatures are on the form.
Verifies that arriving goods correspond to quantities ordered and makes sure that the quality is checked
by The Executive Chief and The Cost Controller for F&B items and by the department head for General
Store items.
Cashier
Received and post all food and beverage checks, and closed check on the system cash, room charge.
Controlled orders making sure that all orders had been posted in the system.
Maintained an understanding of the food and beverage services being provided, including any
promotions.