Total 3 financial controller job vacancies in singapore singapore

• Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
• Cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel ambassadors (Ambassador Restaurant).
• Work with F&B in menu costing, pricing, testing, planning.
• Establish par stock for F&B outlets and beverage store, ensure compliance by the relevant departments.
• Perform physical count of beverage stocks at F&B outlets and beverage store.
• Ensure accurate month end inventory are recorded and reconciled with general ledger.
• Account for inventory movements with proper documentation.
• Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
• Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
• Oversee Receiving and Store Officer to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
• Auditing detailed food and beverage sales information.
• Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Make suggestions for possible improvement in cost control procedures.
• Key member in procurement system conversion .
• Perform duty as and when required by Director of Finance.

Job Scope

Under the general guidance of the Director of Finance, you oversee and direct all aspects of the finance function, including the accounting operation, financial reporting, managing relationships with lenders and compliance with tax and other governmental authorities.

Reports directly to the Director of Finance on all day-to-day operational matters affecting the hotel, and directly to the Director of Finance on all finance matters.

Essential Responsibilities

• Supervises the accounting department of the Hotel
• Directs the accounting departments of the hotels to ensure strong accounting procedures and controls are in place, and financial reporting is timely, reliable and accurate.
• Responsible for all staffing matters for the finance function including recruitment, training and counseling of employees.
• Oversees hotel accounting systems and ensures full use is made of system capabilities.
• Responsible to produce the most effective and efficient accounting organization and processes to support the hotel’s operations.
• Provides financial support to the Director of Finance/GM and the hotel Executive Committee, including periodic reporting, financial analysis, forecasts etc. 
• Provides financial input on all significant business decisions.
• Monitors departmental costs across hotel and provides leadership in controlling and reducing costs.
• Monitors financial performance and provides the management team and with early warnings of variances from budget or forecast.  Responds proactively to business developments, and assists the management team to take appropriate action to address changing circumstances.
• Liaises with finance department in and ensure all reporting requirements and requests for information are satisfied in a timely manner.
• Oversees the consolidation of the financial information for reporting to the banks and joint venture partners.
• Oversees the accumulation of the financial information for reporting to tax accountants and tax authorities. 
• Oversees F&B accounting and reporting and monitors relations/responds.
• Responsible for liaising with banks, and monitoring compliance with all loan agreements and covenants.
• Oversees the generation of operating and cash flow forecasts for Corporate office and for the banks, as per directed by the Director of Finance.
• Responsible for managing and supporting the annual budget process.
• Oversees capital project budgets and reporting.

• Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
• Cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel ambassadors (Ambassador Restaurant).
• Work with F&B in menu costing, pricing, testing, planning.
• Establish par stock for F&B outlets and beverage store, ensure compliance by the relevant departments.
• Perform physical count of beverage stocks at F&B outlets and beverage store.
• Ensure accurate month end inventory are recorded and reconciled with general ledger.
• Account for inventory movements with proper documentation.
• Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
• Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
• Oversee Receiving and Store Officer to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
• Auditing detailed food and beverage sales information.
• Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Make suggestions for possible improvement in cost control procedures.
• Key member in procurement system conversion .
• Perform duty as and when required by Director of Finance.