To effectively monitor and control the hotel’s operating costs, inventory, purchasing, and revenue processes, ensuring accurate financial reporting, strong internal controls, and cost efficiency while supporting management in achieving budget and profitability objectives.

•  Prepare and verify daily revenue reports from Night Audit, ensuring accuracy and reconciliation against budget.

•  Monitor and analyse daily revenue, expenditure, and operating costs to identify discrepancies, control weaknesses, and opportunities for improvement.

•  Monitor purchasing prices against market rates, quality standards, and approved procedures.

•  Organise and supervise monthly and periodic inventories across all relevant departments, ensuring accurate stocktaking and reconciliation.

•  Conduct regular stock and operational spot checks to identify variances, losses, wastage, and control issues, and report findings to the Financial Controller/Assistant Financial Controller.

•  Monitor stock levels, slow-moving items, operating equipment, and fixed assets, ensuring appropriate controls are maintained.

•  Ensure proper procedures are followed for purchases, receipts, issues, sales, and payments across operational departments.

•  Work closely with the Executive Chef, Head Butcher, Head Pastry Chef, and relevant HODs on purchasing, stock control, and cost optimisation.

•  Prepare statistics, cost analyses, and trend reports to support budgeting, forecasting, and management decision-making.

•  Monitor energy consumption and support the implementation of the hotel’s sustainability and Eco Standards.

•  Maintain effective communication with operational departments and keep the Superior informed of significant variances, irregularities, and control issues.

•  Participate in training and support the development of team members to ensure compliance with established procedures and standards.

•  Higher School Certificate with Accounting and Mathematics at A-Level, or an equivalent qualification.

•  ACCA Level 1 and a valid Food Handler’s Certificate would be an advantage.

•  At least 3 years of experience in a similar Cost Control or Finance position, preferably within the hospitality industry.

•  Strong computer literacy, including experience with hotel management systems such as Opera, Micros, and WinHMS, with fluency in English and French.