**Job Number** 23200164
**Job Category** Finance & Accounting
**Location** Sheraton Jakarta Soekarno Hatta Airport, One Marriott Drive, Jakarta, Indonesia, Indonesia VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** N
**Position Type** Management
**JOB SUMMARY**
Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.
**CANDIDATE PROFILE**
**Education and Experience**
- 4-year bachelor's degree in Finance and Accounting or related major.
**CORE WORK ACTIVITIES**
**Managing Work, Projects, Policies, and Standards for Purchasing Across Departments**
- Generates and provides accurate and timely results in the form of reports, presentations, etc.
- Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
- Assures sanitation compliance.
- Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.
- Orders all food and beverage based on business needs.
- Assists Executive Chef in maintaining/lower budgeted food/controllable costs.
- Delegates and enforces first in/first out inventory rotation for all storeroom products.
- Maintains sanitation and safety standards as specified in the brand guidelines.
- Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.
- Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
- Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
- Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.
- Uses existing computer programs to perform daily and period end food and beverage costs.
- Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.
- Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
- Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.
- Calculates figures for food and beverage inventory.
- Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.
- Ensures all LSOP's are adhered to by all employees.
- Receives and inspects all deliveries.
- Maintains an accurate controllable log and beverage perpetual
- Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.
- Demonstrates knowledge of job-relevant issues, products, systems, and processes.
- Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
- Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
**Supporting Purchasing Operations**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Ensure disciplinary situations are addressed in timely fashion and with consistency.
- Ensures performance reviews are completed on a timely basis for supervisors and non-management employees.
**Maintaining Finance and Accounting Goals**
- Submits reports in a timely manner, ensuring delivery deadlines.
- Ensures profits and losses are documented accurately
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.
**Additional Responsibilities**
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Interacts with kitchen staff, vendors and Executive Chef.
- Uses existing computer programs effectively to post invoices, update items and costs.
- Attends and participates in all pertinent meetings.
- Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
**Managing Discipline Work, Projects, and Policies**
- Coordinates and implements accounting work and projects as assigned.
- Coordinates, implements, and follows up on audits for all areas of property operations.
- Generates and provides accurate and timely results in the form of reports, presentations, etc.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Compiles, codes,