Hotel & Restaurant Accountant - (Located in Somalia)

Hotel & Restaurant Accountant

Reports To

General Manager / Finance Manager. 

Key Responsibilities

1. Financial Accounting

Maintain accurate accounting records.

Prepare daily, weekly, and monthly financial reports.

Manage accounts payable and receivable.

Prepare bank reconciliations.

Maintain the general ledger.

Prepare monthly profit and loss statements.

Prepare balance sheets and cash flow reports.

Ensure compliance with tax and statutory requirements.

2. Revenue Management

Monitor and reconcile revenue from:

Hotel accommodation

Restaurant sales

Catering services

Conference and event services

Workshop services

Vehicle rental (car hire)

Transportation services

Laundry services

Other rental incomes. 

Ensure all revenues are correctly recorded and deposited.

3. Kitchen Cost Control

Monitor daily food costs.

Calculate food cost percentages.

Prepare recipe costing.

Monitor kitchen waste and losses.

Ensure proper food portion control.

Analyze menu profitability.

Investigate unusual food consumption.

Work closely with the Executive Chef to control costs.

4. Food Portioning & Loss Control

Develop standard food portion guides.

Monitor adherence to portion sizes.

Minimize food wastage.

Investigate spoilage and pilferage.

Recommend cost-saving measures.

Monitor gross profit margins.

5. Inventory & Store Management

Supervise:

Food store

Beverage store

General store

Engineering store

Workshop spare parts store

Responsibilities include:

Receiving goods.

Stock issuance.

Stock valuation.

Monthly stock counts.

Inventory reconciliation.

Monitoring slow-moving and obsolete stock.

Maintaining minimum and maximum stock levels.

6. Purchasing Control

Verify purchase requisitions.

Compare supplier quotations.

Ensure competitive pricing.

Verify supplier invoices.

Monitor supplier balances.

Ensure proper procurement procedures.

7. Catering Services Accounting

Cost catering events.

Prepare event budgets.

Monitor event profitability.

Reconcile catering revenues and expenses.

8. Workshop Accounting

Manage accounting for:

Vehicle repairs

Equipment maintenance

Spare parts

Labour costs

Workshop income and expenses

9. Transportation & Car Hire Accounting

Monitor:

Vehicle rental income.

Driver expenses.

Fuel consumption.

Vehicle maintenance costs.

Transportation contracts.

Fleet profitability.

10. Accommodation Accounting

Reconcile room occupancy reports.

Verify room revenue.

Monitor discounts and complimentary rooms.

Analyze occupancy rates.

Monitor average room rates.

11. Payroll

Prepare staff payroll.

Verify overtime.

Calculate statutory deductions.

Maintain payroll records.

12. Budgeting & Forecasting

Prepare annual budgets.

Monitor departmental budgets.

Analyze budget variances.

Prepare financial forecasts.

13. Internal Controls

Protect company assets.

Prevent fraud and theft.

Ensure compliance with financial policies.

Conduct surprise cash and inventory checks.

14. Financial Analysis

Analyze departmental profitability.

Prepare key performance indicators (KPIs).

Recommend cost-saving opportunities.

Improve operational efficiency.

Required Qualifications

Bachelor's degree in Accounting, Finance, or a related field.

Professional certification (ACCA, CPA, CIMA, or equivalent) is an added advantage.

Minimum 3–5 years of accounting experience, preferably in the hospitality industry.

Skills & Competencies

Strong financial reporting and analytical skills.

Knowledge of hotel and restaurant accounting systems.

Food cost and inventory management expertise.

Budgeting and forecasting.

Inventory control.

Payroll processing.

Tax compliance.

Excellent communication and leadership skills.

High level of integrity and attention to detail.

Proficiency in accounting software and Microsoft Excel.

Key Performance Indicators (KPIs)

Accuracy and timeliness of financial reports.

Food cost percentage within target.

Beverage cost percentage within target.

Gross profit margin achieved.

Inventory variance minimized.

Reduction in food waste and losses.

Timely bank reconciliations.

Accurate payroll processing.

Compliance with budgets.

Improvement in departmental profitability.

Clean audit results.

Effective cash flow management.