Reporting to the Chief accountant, responsibilities and essential job functions include but are not limited to the following: Auditing, reconciling, and analysing the Hotel Daily revenues by ensuring night audit daily checks are done; packaging reconciliation, reviewing daily reports before they are circulated, ensuring revenue taxes are accounted for in accordance with the laws and regulations, ensuring daily banking’s are reconciled and any over-and shortages are investigated. Performing monthly end month procedures related to revenue by ensuring all the revenue and collections are reconciled. Examining all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders. Comparing quoted prices to invoice prices. Verifying food, beverage and general items invoices on a selective basis and occasionally spot-checking invoice unit costs to match them with the market quotation sheet. Totaling and coding invoices on a daily basis. Ensuring that all items requisitioned are properly accounted for by observing the requisitioning process. Reviewing total food and beverage requisitions for pricing and by extension accuracy. Maintaining cost percentages on a daily basis for both food and beverage and preparation of a daily report. Maintaining liquor storeroom perpetual inventory. Working with the Executive Chef to coordinate tracking of high-cost items in the food area. Reconciling all food, beverage and general items’ cost deviations between requisitioned costs and physical inventory costs monthly. Updating menu costs quarterly for all outlets and meal periods. Observing storeroom and kitchen inventory procedures and acting when necessary. Supervising and assisting in taking physical inventories of all food and beverage. Performing closing duties relevant to the accounting of the revenue, food and beverage department. Pricing and extending all monthly food and beverage inventories. Debiting miscellaneous food cost deductions to proper ledger accounts and crediting food and beverage cost accounts so that both sides balance. Preparing preliminary food and beverage cost reports to summarise purchases. Preparing menu potentials by developing and compiling accurate menu abstracts. Developing potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager. Checking merchandise received daily to determine that it conforms to weight, trim, and count specifications. Testing for suitable quality and accurate menu pricing by performing yield tests of specific products. Working closely with Food and Beverage Manager to develop menu pricing of food and beverage products. Ensuring daily inventory count for the Bar through Materials Control revenue import, any variances are investigated and brought to the attention of the Director of Finance. Preparing cost breakdowns of food and beverage. Insuring that items are prepared and stored as specified. Reviewing daily food production as it relates to cover forecasts to make sure that it is according to plan. Supporting a safe hotel by applying hotel regulations, and adhering to existing laws and regulations. Anticipating possible and probable hazards and conditions and acting to prevent them from happening. Maintaining the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.
