Finance Manager

Key Responsibilities

• Lead, mentor, and supervise the Cost Control and Income Audit teams, establishing clear operational KPIs and daily workflows.
• Ensure full compliance with Uniform System of Accounts for the Lodging Industry (USALI), local tax laws, and internal financial controls.
• Serve as the primary operational liaison between Finance and Department Heads (F&B, Procurement, Executive Chef, Front Office) to drive financial compliance.
• Oversee daily, weekly, and monthly cost analysis across Food, Beverage, Operating Supplies, and Equipment (OS&E).
• Monitor stock movements, receiving procedures, storage standard operating procedures (SOPs), and monthly inventory counts across all outlets and stores.
• Analyze recipe costs, menu engineering reports, and yield tests alongside the Executive Chef and F&B Director to optimize gross profit margins.
• Investigate variances between actual vs. standard costs, identifying points of leakage, spoilage, theft, or waste.
• Review purchasing contracts, purchase orders, and market lists to ensure competitive pricing and budget compliance.
• Supervise the daily revenue audit process to ensure all guest charges, ledger postings, and non-room revenues are reconciled accurately.
• Audit daily revenue reports against Property Management System (PMS) and Point of Sale (POS) balances (e.g., Opera, Micros/Simphony).
• Review rate variances, complimentary stays, house accounts, voided transactions, paid-outs, and manager discounts for proper authorization.
• Verify cash, credit card, and city ledger settlements, coordinating with Accounts Receivable to clear discrepancies immediately.
• Oversee surprise float counts for cashiers and general cashier funds across front-of-house departments.
• Prepare month-end cost of sales reconciliations, inventory valuation reports, and daily/monthly revenue summaries for senior leadership.
• Assist the Assistant Director of Finance with financial variance analysis, forecast updates, and annual operating budget preparation.
• Conduct monthly financial review meetings with operational department heads to review cost drivers and revenue leakage.
• Education: Bachelor’s degree in Accounting, Finance, Hospitality Management, or related field. Professional certifications (CPA, CMA, or CHTP) preferred.
• Experience: Minimum 3–5 years of progressive finance/accounting experience in mid-to-large-scale hotel operations, with direct experience in Cost Control and/or Income Audit roles.
• Systems Proficiency: Hands-on experience with hospitality ERPs, PMS (e.g., Opera), F&B POS systems (e.g., Micros/Simphony), inventory/procurement software (e.g., Materials Control, FMC), and advanced MS Excel.
• Technical Knowledge: Strong understanding of USALI standards, yield management, F&B cost dynamics, and revenue control workflows.
• Soft Skills: High analytical aptitude, strong leadership and team development skills, firm ethical standards, and excellent cross-departmental communication.