Finance Manager

Role Overview

Departmental Leadership

• Lead, mentor, and supervise the Cost Control and Income Audit teams while establishing KPIs and daily workflows.
• Ensure compliance with USALI, local tax laws, and internal financial controls.
• Act as the operational liaison between Finance and department heads to drive financial compliance.

Cost Control Oversight

• Oversee daily, weekly, and monthly cost analysis for food, beverage, operating supplies, and equipment.
• Monitor stock movements, receiving, storage procedures, and monthly inventory counts across outlets and stores.
• Analyze recipe costs, menu engineering reports, and yield tests with culinary and F&B leaders.
• Investigate cost variances and identify leakage, spoilage, theft, and waste.
• Review purchasing contracts, purchase orders, and market lists for pricing and budget compliance.

Income Audit Oversight

• Supervise daily revenue audits covering guest charges, ledger postings, and non-room revenues.
• Audit revenue reports against PMS and POS balances, including Opera and Micros/Simphony.
• Review rate variances, complimentary stays, house accounts, voids, paid-outs, and manager discounts.
• Verify cash, card, and city ledger settlements and coordinate discrepancy resolution with Accounts Receivable.
• Oversee surprise float counts for cashiers and general cashier funds.

Reporting and Closing

• Prepare month-end cost of sales reconciliations, inventory valuation reports, and daily or monthly revenue summaries.
• Assist with financial variance analysis, forecast updates, and annual operating budget preparation.
• Conduct monthly financial review meetings with operational department heads.

Qualifications and Requirements

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field is required.
• Professional certifications such as CPA, CMA, or CHTP are preferred.
• A minimum of 3–5 years of progressive finance or accounting experience in mid-to-large-scale hotel operations is required.
• Direct Cost Control or Income Audit experience is required.
• Hands-on experience with hospitality ERPs, PMS, F&B POS, inventory or procurement software, and advanced Excel is required.
• Strong knowledge of USALI, yield management, F&B cost dynamics, and revenue control workflows is required.
• Analytical ability, leadership, ethical standards, and cross-departmental communication skills are required.