Responsbilities as finance manager
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As the Finance Manager, the individual was responsible for: 1) reviewing payroll, preparing financial reports, and ensuring accurate stock records and daily data collection; 2) generating weekly, monthly, and quarterly financial reports for top management; 3) auditing requisitions, issues, and receivables to ensure accuracy and identify any discrepancies.
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Responsbilities as finance manager
- 1. My job responsibilities were as under as Finance Manager Reviewing payrollfunctions for all staff Preparing comparison of budgeted Vs. actual financial statements Generate weekly, monthly, quarterly financial reports to top management Ensure a continuous audit and accumulation of data for the production of daily reports. Ensure that stock record systems are accurate and up to date. Audit requisitions and issues of branches and highlight any inaccuracies. Ensure that all receivable costs for both the kitchens are processed speedily and held ready for rapid percentage computation. Ensure that all computer input is effected daily. Ensure that regular stock takes are carried out - Be responsible for all Food and Beverage stock takes in all outlets with the Head of branch and provide closing stock figures. Submit monthly reports and identify possible reasons when results differ from anticipated targets. Compile monthly revenue reports showing when controls are effective or highlighting appropriate action in the event of adverse results. Ensure that the prices entered in programmed points of sale computers are correct and updated when necessary. Ensure that costing for menus are done on regularly basis. Compile with the collaboration of the branch managers, a list of product specifications for suppliers and to keep such a list regularly updated. Ensure that the standard/quality of all Food and Beverage purchases received up to the pre-set specifications. Prepare feasibility studies when required. Undertake any other duties relative to the Food and Beverage control function as may be directed. Ensure that variances do not occur on any store items. Maintain the Food and Beverage Management system. Produce a Food & Beverage Cost summary. Produce Consumption and a Consumable Consumption report. Monitor daily wastage. Attend Committee meetings and report and make recommendations as and when required. Investigate and report on any and all Food and Beverage cost variances and stipulate recommendations.