Finance

Work at The Phoenicia Malta

Why? Besides, being a historical 5-star gem, a cherished national treasure, and beloved local landmark, The Phoenicia Malta has been attracting stars, socialites and the crowned heads of Europe for over 75 years. All our guests and employees alike, are our very own ‘stars’, our pride and joy.

A career promise for the stars of the industry (past, present and future).

Our commitment to work is the fruit of a unique collaboration, and a truly professional philosophy. We are all about giving a beautiful part of ourselves in each aspect of our thriving hotel operations. We promise you, that it will be a seriously enriching growth experience. A career you will always be proud of. Discover more, today.

Personality and Role Profile
You are ambitious, passionate and energetic person. You will be an integral part of our dynamic team, primarily responsible for monitoring, analysing, and controlling Food and Beverage costs while also overseeing the tracking of all hotel costs. The role involves that Food and Beverage menus are accurately costed and that inventory and purchasing data within the procurement system and Micros POS system are properly maintained and monitored. You will support cost control across all hotel departments by analysing operational expenses, identifying cost-saving opportunities, and providing financial insights that support effective decision-making. The role also entails that you serves as the hotel’s HACCP Coordinator, ensuring that the hotel’s food safety management system is maintained in compliance with regulatory requirements and internal standards. You will work closely with the Executive Chef, Purchasing Manager, Chief Steward, and other operational departments to ensure adherence to HACCP procedures, supplier standards, and food safety controls.

Essential Duties & Responsibilities

•    Monitor and analyse Food and Beverage costs on a daily, weekly, and monthly basis to ensure they remain within budgeted targets.
•    Ensure that all Food and Beverage menus are accurately costed and updated in the Materials Control System and Micros POS system.
•    Analyse the cost of sales for Food and Beverage items, ensuring that recipes, portion control, and inventory levels are effectively managed.
•    Perform regular inventory checks and spot checks of Food and Beverage stock to ensure accurate reporting and minimize discrepancies.
•    Work closely with the Purchasing Manager to ensure that Food and Beverage purchases are in line with forecasted requirements and within the set budget.
•    Monitor and analyse all hotel costs, including operational, supply, and utility costs, ensuring they align with financial goals and budget forecasts.
•    Oversee cost control for non-food supplies, including operational equipment, cleaning materials, and guest amenities.
•    Ensure that all non-food items are accurately recorded in the Materials Control system and linked to the appropriate departments, enabling accurate financial reporting.
•    Provide insights and recommendations to the Financial Controller for improving cost control measures across all hotel departments.
•    Ensure that inventory systems (including Materials Control) are accurately updated for all items—particularly Food and Beverage and guest-related goods.
•    Perform regular audits to verify that inventory levels match actual stock and that discrepancies are promptly investigated.
•    Prepare and present detailed cost reports to the Financial Controller, highlighting Food and Beverage costs and operational costs, along with recommendations for improvement.
•    Conduct regular spot checks on stock levels and Food and Beverage usage, reporting any discrepancies to the Financial Controller.
•    Assist the Purchasing Manager and the Financial Controller in evaluating supplier contracts and identifying cost-saving opportunities for both Food and Beverage and non-food items.
•    Serve as the hotel’s HACCP Coordinator and ensure the hotel’s HACCP system is implemented, maintained, and regularly reviewed in accordance with regulatory requirements.
•    Coordinate HACCP documentation, procedures, and compliance monitoring across all Food and Beverage operations.
•    Conduct regular HACCP inspections and internal audits to ensure adherence to food safety procedures.
•    Maintain accurate records including temperature logs, cleaning schedules, food storage documentation, and supplier compliance documentation.
•    Coordinate supplier audits and evaluations together with the Purchasing Manager and Executive Chef to ensure compliance with food safety and quality standards.
•    Provide guidance and training to Food and Beverage staff on HACCP procedures, food safety practices, and regulatory requirements.
•    Ensure corrective actions are implemented promptly in response to food safety risks or compliance gaps.

Desirable Experience, Qualifications, and Attributes

•    Proven experience in cost control, financial analysis, and inventory management within a hotel or hospitality environment.
•    Strong knowledge of Food and Beverage cost control principles and inventory management practices.
•    Experience with HACCP systems and food safety compliance procedures.
•    Strong proficiency in procurement software, Micros POS system, Microsoft Excel, and other cost management tools.
•    Excellent analytical and numerical skills with the ability to identify trends and provide meaningful financial insights.
•    High attention to detail and strong organizational skills.
•    Ability to collaborate effectively with Finance, Purchasing, Food & Beverage, and operational departments.
•    Strong communication skills and the ability to deliver training and guidance on cost control and food safety practices.