Team Member (Finance) (199037)

Assist in monitoring daily Food & Beverage, General Stores, and Operating Supplies costs.
Prepare daily, weekly, and monthly cost reports for management review.
Analyze cost variances and highlight unusual trends to the Cost Controller.
Support the preparation of food cost, beverage cost, and menu engineering reports.
Assist in monitoring departmental expenses against approved budgets.

Participate in monthly, quarterly, and annual physical inventory counts.
Conduct spot checks on stores, outlets, bars, kitchens, and receiving areas.
Verify inventory transactions and ensure accurate recording in the inventory management system.
Investigate inventory discrepancies and recommend corrective actions.
Maintain accurate inventory records and stock movement reports.

Verify quantity, quality, and pricing of all goods received against purchase orders and invoices.
Ensure compliance with hotel receiving and storage procedures.
Assist in monitoring stock issuance and transfer procedures.
Conduct random checks on deliveries and receiving documentation.
Ensure proper documentation and filing of all receiving records.

Prepare inventory variance reports, consumption reports, and reconciliation statements.
Maintain records of invoices, purchase orders, receiving reports, and stock requisitions.
Assist in month-end closing activities related to cost control.
Support internal and external audits by providing required documentation.

Work closely with Purchasing, Receiving, Stores, Kitchen, Stewarding, and F&B teams.
Assist in reviewing recipes, menu costing, and selling prices when required.
Support cost-saving initiatives and waste reduction programs.
Ensure adherence to IHG, hotel, and ownership financial control policies.

Qualifications

Bachelor's Degree in Accounting, Finance, Business Administration, Hospitality Management, or a related field.
Minimum 1–2 years of experience in Cost Control, Finance, Inventory, Stores, or Purchasing within a hotel environment preferred.
Knowledge of hotel inventory and cost control procedures.
Strong proficiency in Microsoft Excel and hotel systems.
Good analytical and numerical skills.
Ability to maintain confidentiality and work with accuracy and attention to detail.