Total 4 account manager job vacancies in banjarnegara central java

• Process and verify supplier invoices and ensure correct coding of expenses.
• Reconcile vendor statements and resolve discrepancies.
• Prepare and process payments to suppliers and vendors.
• Maintain organized records of invoices, payment receipts, and related documentation.
• Assist in month-end and year-end financial closings.
• Collaborate with other departments to clarify and resolve billing issues.
• Monitor accounts for overdue payments and follow up accordingly.
• Ensure compliance with hotel policies and financial controls and commitment to follow all local corporate policies and procedures as they relate to Account Payable & General Cashier.
• Must have excellent cash handling skills evidenced by no overages and shortages for count and verify daily cash receipts that are submitted from outlet cashiers.
• Must work in a safe, prudent, and organized manner.
• Must collect daily cash drops in the presence of a witness.
• Document the reconciliation of all cash receipts to the PMS system and complete the daily cash over and short report.
• Consolidate, prepare and make the daily bank deposits in a timely manner.
• Reconcile daily cash submissions from various departments in the hotel against the bank deposits.
• Report daily all cash discrepancies to the Chief Accountant and/or Director of Finance.
• Issue due-backs to hotel cashiers as required.
• Deposit cheque proceeds on a timely basis.
• Prepare General Cashier Daily Report & submit to Chief Accountant and/or Director of Finance for approval.
• Make petty cash disbursements according to established policies.
• Reconcile petty cash payments every Thursday and submit for Director of Finance’s approval.
• Conduct surprise float count on all cashier holding floats, on a quarterly basis. Any discrepancies must be reported to the Chief Accountant and/or Director of Finance immediately.
• Maintain over and short records for each cashier and show evidence of review by Chief Accountant and or Director of Finance.
• Maintain current house bank agreements.
• Prepare a monthly summary of float counts. The total must include banks issued and must tie to the general ledger house bank account.
• Resolve any deposit discrepancies directly with the bank while keeping the Chief Accountant and/or Director of Finance aware of the said discrepancies.
• Assist in cashiering trainings and be available as needed to support cashiers in resolving problems in cash handling procedures.
• Perform any other duties that may be assigned from time to time by Management

• Oversee the accounts receivable process, ensuring timely and accurate invoicing, payment processing, and collections. 

• Collaborate with the finance team to ensure accurate and timely closing of the month end. 

• Perform balance sheet reconciliations  

• Collaborate with various departments to ensure timely collection of payments and assessing any risks attached. 

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic

• Analyze and submit month-end reports and identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion

• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required
• Take charge of banquet event operation
• Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.
• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log
• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
• Plan the manning allocation/work assignment per Banquet event
• Supervise the maintenance of service standards during banquet service operations
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Banquet employees
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll data & absence and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

What you’ll do…

• Ensure all our guests feel they are treated as individuals and will want to return.
• Coach and mentor our talented team of individuals to reach their full potential, encouraging them to become well rounded employees.
• Ensure that all hotel Standard Operating Procedures are trained and adhered to.
• Monitor the performance of the team and give regular feedback.
• Ensure a good relationship is maintained between Front Office, Housekeeping and Engineering-Maintenance, also Sales and Marketing.
• Pro-actively identify opportunities to improve and enhance processes and procedures.
• Be fully aware, and competent in, all health and safety security procedures and policies.
• Be a member of the hotel crisis and fire teams and to be fully conversant in all related procedures.
• Responsible for the accurate completion of all Talent and Culture documentation including attendance, schedule, recruitment, disciplinary, grievance and appraisal documentation.
• Display awareness of departmental costs and ensure that all expenses are kept in line with budget guidelines.
• Achieve and maintain the highest possible levels of customer service to both external and internal customers, forging long-term relationships with suppliers and vendors.
• Foster and promote a good working relationship with our Food & Beverage Service.