Financial Controller

• Jun 2019 - Present

Assistant Financial Controller

• Jun 2016 - Jun 2019

Director of Finance

• Dec 2014 - May 2016

Start-up company, dedicated to luxury private accommodation.- Overlooking all aspects of Accounting and Finance, including but not limited to basic revenue management, stock and inventory control, P&L and Balance Sheet accounts, and Cash Flow management- Implementing new controls and procedures to increase efficiency and productivity in all Finance processes- Preparing and reconciling quarterly VAT returns- Reviewing all aspects of month-end and year-end procedures, and prepare all relevant management reports- Overlook, manage and liaise with outsourced Payroll function- Prepare and review forecasts and projections for potential new acquisitions- Communication with all stakeholders regarding the financial position of the company Purchasing:- Liaise with contractors and suppliers, to always ensure best quality at best available price- Cost analysis and control - Control stock and inventories on a month to month basis- Attending supplier events and trade fairs and exhibitionsAccounts Payable: - Processing of invoices in-house- Processing weekly supplier payments, ensuring all invoices are settled within credit terms- Communicate and maintain a good working relationship with vendors - Maintaining the General LedgerAccounts Receivable: - Ensuring accuracy of information on all guest invoices- Processing guest payments - Daily bank account reconciliation- Ensuring PCI compliance General Cashiering: - Control and reconciliation of house float- Reconciliation and banking of cash/cheque payments- Petty cash reconciliation, and float preparation and contractsOther responsibilities: - Manage and reconcile booking systems, including guest communication before, during and after their stay, and managing guest reservations- Scheduling and maintaining contact with staffing agencies for support when required- Supporting Operations as and when required, including personally meeting guests for arrival/departure

Finance Supervisor

• Dec 2013 - Dec 2014

Finance Supervisor

• Oct 2012 - Dec 2014

Credit Supervisor (Oct 2012 - April 2014):- Supporting Assistant Director of Finance with maintaining the effectiveness of internal controls to safeguard the assets and resources of the hotel- Understand and possess a working knowledge of the Company's Accounting & Finance Manual, as well as USALI- Daily Bank reconciliations- Daily Credit Card processing reconciliation, including resolving cases of discrepancies, chargebacks or refunds due- Ensure PCI Compliance throughout hotel - Review and agreement of Catering and Sales Contracts terms & conditions for payment adherence, for both groups and individuals- Groups and individuals invoicing & deposits- City Ledger and Credit Limits- Supporting Assistant Director of Finance with Cashflow projections- Travel Agencies commission payment processing- Month End processing, reporting and account reconciliation- Prepare required backup or work papers in order to provide analysis and control over Balance Sheet and P&L accounts and to serve the purpose of internal and external audits- Accounts Payable & General Cashier Supervisor, overseeing two colleaguesAccounts Payable Supervisor (April - December 2014):- Managing outsourced AP function, including journal posting and month end reconciliation to ensure 100% accuracy throughout- Processing of remaining Invoices in house - prepayments, contracts, and labour agencies- Verify that transactions comply with financial policies and procedures- Processing of monthly payments by BACS and cheque for GBP, Euro and USD- Maintaining the general ledger- Month end reporting and expense analysis- Detailed Trial Balance and P&L analysis- Credit & General Cashier Supervisor, overseeing two colleagues

Assistant Purchasing Manager

• Aug 2010 - Oct 2012

Acting Purchasing Manager, reporting directly to Director of Finance- Manage overall Purchasing of the hotel, supervising all receiving and storing activities- Work with Director of F&B and Executive Chef to find the highest quality products at the lowest price- Forecast F&B requirements for events up to 250pax, and source any additional items at the most competitive price- Manage Purchase Order system to ensure approval and accuracy, and enforcing purchase controls established in the hotel- Ensure requests of all areas for supplies are met, within the budget and expense controls- Document all received items according to company policies, and assist Accounts Payable with any discrepancies on invoices- Ensure that all storage areas are secure, clean and properly organised- Establish and maintain par stocks on all inventoried items, keeping cost controls in mind to keep inventories as low as possible without compromising efficiency or quality- Work with Corporate Procurement and Home Office in Toronto to forecast and order hotel’s annual requirement orders, and coordinate the ordering and receiving with hotel department heads- Arrange and participate as necessary in all month end or quarterly inventories of Food, Beverage and Operating Equipment supplies- Maintain up-to-date knowledge of factors affecting the market distribution and price, and develop and maintain good relations with all hotel’s suppliers- Initiate, control and coordinate contingency buying procedures in the event of disruption to supply and/or service- Execute the entire contingency buying procedure for the London Olympic Games in 2012, including communication with LOCOG, TfL, Met Police and Canary Riverside Estate Security (planning began from January 2012) - In charge of guest bed sales in the hotel, from taking an order, coordinate with Accounts for guest invoicing and supplier payment, placing and receiving order, and organise shipping to customer

Banquet Operations Supervisor

• Sep 2009 - Aug 2010

- Overseeing all aspects of Banquet Operations - Staffing, scheduling and forecasting with cost per cover - Coordinating details of daily events with Exec Chef, Director of Catering, and other support departments- Organisation, execution and management of events up to 250pax (social and corporate)- Leading a team of up to 25 staff for preparation, service and clearing of events- Posting of event charges on Micros, ensuring 100% compliance with billing procedures and full accuracy on revenue splits, covers per meal period, and food and beverage consumptions- Handling guest requests/complaints- Responsible of Health and Safety and fire precautions in the department

Engineering Coordinator

• Apr 2009 - Sep 2009

Food & Beverage Manager In Training (MIT)

• Mar 2008 - Sep 2009

18-month Manager in Training ProgrammeRestaurant Supervisor (6 months):- Scheduling- Handling guest requests/complaints and recovery- Engaging customers and performing quality checks- Opening and closing of restaurant- Float control- Food & beverage requisitioning - Cross training with Bar operations, including Bar tending and serviceRoom Service Supervisor (12 months):- Room Service order taking, set up and delivery- Menu engineering- Scheduling - Handling guest requests/complaints and recovery - Private bar stocking and control- Food and beverage requisitioning- Overnight Room Service

Sous Chef

• Jul 2006 - Jan 2007

- Daily hot and cold kitchen management and preparation, for breakfast and lunch service- Outside catering and events organisation and execution- Purchasing, inventories and stock control- Staff management and scheduling- Basic accounting functions for cost control