Requirements
Bachelor's degree in Accounting, Finance, Hospitality Management, or related field. Professional certifications (CPA, CMA, or CHTP) preferred. 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. 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. Strong understanding of USALI standards, yield management, F&B cost dynamics, and revenue control workflows. High analytical aptitude, strong leadership and team development skills, firm ethical standards, and excellent cross-departmental communication.
Description
Application Deadline: 30 September 2026Department: Finance & ProcurementLocation: Qatar - DohaDescriptionThe Finance Manager is a key middle-management leadership role responsible for maintaining the financial integrity of hotel operations. Reporting directly to the Assistant Director of Finance, this position directly oversees two critical accounting operational pillars: Cost Control and Income Audit.The primary objective is to safeguard hotel assets, maximize profitability through rigorous expense tracking and waste reduction, and guarantee the absolute accuracy of all revenue streams across Rooms, Food & Beverage, and auxiliary outlets.Key ResponsibilitiesDepartmental Leadership & ManagementLead, 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.2. Cost Control OversightOversee 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.3. Income Audit OversightSupervise 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.4. Financial Reporting & Month-End ClosingPrepare 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.Qualifications & RequirementsEducation: 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.