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  • Posted: May 15, 2019
    Deadline: Not specified
  • Marriott Hotel is a new 5-star luxury hotel in Accra, Ghana located opposite Kotoka International Airport in the heart of Airport City. We offer easy access to major corporations and we provide well-appointed guest rooms.

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    Director of Finance

    Job Description

    Engaging in Strategic Planning and Decision Making

    • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
    • Analyzes information, forecasts sales against expenses and creates annual budget plans.
    • Compiles information, analyzes and monitors actual sales against projected sales.
    • Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
    • Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
    • Thinks creatively and practically to develop, execute and implement new business plans
    • Creates the annual operating budget for the property.
    • Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.
    • Implements a system of appropriate controls to manage business risks.
    • Ensures a strong accounting and operational control environment to safeguard assets, improve operations and profitability.
    • Analyzes financial data and market trends.
    • Leads the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction.
    • Provides on going analytical support by monitoring the operating department’s actual and projected sales.
    • Produces accurate forecasts that enable operations to react to changes in the business.

    Leading Finance Teams

    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner.
    • Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.
    • Oversees internal, external and regulatory audit processes.
    • Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority.
    • Conducts annual performance appraisals with direct reports according to standard operating procedures.

    Anticipating and Delivering on the Needs of Key Stakeholders

    • Attends meetings and communicating with the owners, understanding the priorities and strategic focus.
    • Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
    • Advises the GM and executive committee on existing and evolving operating/financial issues.
    • Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.
    • Demonstrates an understanding of cash flow and owner priorities.
    • Manages communication with owners in an effective manner.
    • Manages property working capital and cash flow in accordance with brand standard operating procedures and owner requirements.
    • Facilitates critique meetings to review information with management team.

    Developing and Maintaining Finance Goals

    • Ensures Profits and Losses are documented accurately.
    • Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
    • Submits reports in a timely manner, ensuring delivery deadlines.
    • Develops and supports achievement of performance goals, budget goals, team goals, etc.
    • Improves profit growth in operating departments.
    • Reviews audit issues to ensure accuracy.
    • Monitor the purchasing process as applicable.

    Managing Projects and Policies

    • Generates and provides accurate and timely results in the form of reports, presentations, etc.
    • Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with standard operating procedures.
    • Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).
    • Ensures compliance with management contract and reporting requirements.
    • Ensures compliance with standard and local operating procedures.
    • Ensures compliance with standard operating procedures.

    Managing and Conducting Human Resource Activities

    • Ensures team members are cross-trained to support successful daily operations.
    • Ensures property policies are administered fairly and consistently.
    • Ensures new hires participate in the department’s orientation program.
    • Ensures new hires receive the appropriate new hire training to successfully perform their job.
    • Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.
    • Conduct performance review process for employees.
    • Participates in hiring activities as appropriate.

    Education and Experience

    • 4-year bachelor's degree in Finance and Accounting or related major; 3 years experience in the finance and accounting or related professional area.or
    • Master's degree in Finance and Accounting or related major; 1 year experience in the finance and accounting or related professional area.

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    Executive Chef II

    Job Description
    Leading Kitchen Operations for Property:

    • Leads kitchen management team.
    • Provides direction for all day-to-day operations.
    • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serving as a role model to demonstrate appropriate behaviors.
    • Ensures property policies are administered fairly and consistently.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Demonstrate new cooking techniques and equipment to staff.

    Setting and Maintaining Goals for Culinary Function and Activities:

    • Develops and implements guidelines and control procedures for purchasing and receiving areas.
    • Establishes goals including performance goals, budget goals, team goals, etc.
    • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
    • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
    • Participates in the budgeting process for areas of responsibility.
    • Knows and implements the brand's safety standards.
    • Ensuring Culinary Standards and Responsibilities are Met:
    • Provides direction for menu development.
    • Monitors the quality of raw and cooked food products to ensure that standards are met.
    • Determines how food should be presented, and create decorative food displays.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with food handling and sanitation standards.
    • Follows proper handling and right temperature of all food products.
    • Ensures employees maintain required food handling and sanitation certifications.
    • Maintains purchasing, receiving and food storage standards.
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

    Ensuring Exceptional Customer Service:

    • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Responds to and handles guest problems and complaints.
    • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

    Managing and Conducting Human Resource Activities:

    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Ensures employees are treated fairly and equitably.
    • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
    • Administers the performance appraisal process for direct report managers.
    • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
    • Observes service behaviors of employees and provides feedback to individuals and or managers.
    • Manages employee progressive discipline procedures for areas of responsibility.
    • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
    • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
    • Analyzes information and evaluating results to choose the best solution and solve problems.

     Education and Experience

    • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
    • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

    Job Description

    Method of Application

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