Account Payable Executive

***DUTIES AND RESPONSIBILITIES
1. To obtain, date-stamp and file copies of all documents which support authorized purchases (PR's, PO's, delivery Notes, signed Receiving Reports, etc.) for future matching to invoices.
2. To compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
3. To spot-check periodically internal purchase orders for food and beverage items against their appropriate market lists.
4. To audit price and quantity variances as per daily Receiving Variance Report.
5. To process daily invoices; that is, to match them to their supporting authorizations and receiving records.
6. To check accuracy of account allocations.
7. To batch invoices and post them and check if these are approved by respective Heads of Department.
8. To determine all payments due and to submit the disbursement schedule to the Financial Controller for approval prior to the actual preparation of checks.
9. To prepare payments and submit them, with their supports attached, for final approval and signatures.
10. To raise and record manual checks for urgent payments.
11. To prepare monthly accruals for goods and services received, but not invoiced.
12. To cooperate and assist in reconciling the month end inventory book balances to actual physical counts.
13. To carry out any other reasonable duties and responsibilities as may be assigned.
14. To be courteous and professional when in contact with outside companies/suppliers and to maintain good working relationships with all colleagues throughout the hotel.
15. To have a complete understanding of the hotel's employee handbook and to adhere to the regulations contained therein.
16. To have a complete understanding of the hotel's policy relating to fire, safety and health.
17. To adhere to the "Welcome Again" concepts (10 Rules, 9 Key Words, Inter department working) at all times.
18. To ensure implementation of the "Welcome Again" concept within the Finance and Accounting Department at all levels.
19. To respond to changes in the department functions as dictated by the industry, the company, or the hotel.