HASSAN ALI

Reconcilation of receivable books with customer records.

Passing of bank transfer receipts in sales ledger.

Checking customer’s credit credit ratings and assisting management in credit approvals.

Setting up the terms and conditions of credit sales.

Timely and effective collection from credit customers

Negotiating re-payment plans .

Maintaining contact with clients to ensure invoices are clear for payment .

Resolving queries both internally and externally around outstanding invoices.

Posting and allocating daily receipts to accounting systems.

Providing assistance to external auditors at the end of an accounting period.

Providing accounts information to internal departments.

Preparation of statement of comprehensive income as part of financial reporting and for the Zakat and income tax as per Saudi law.

Revision of Account Receivable & Account Payable monthly report.

Handling chart of account and analysing all transaction to make sure transaction incurred are posted in relative cost centres.

Financial Reporting & Monitoring of all cost centres, reporting Profit and Loss statement of each cost centre.

Responsible to control, monitor project total expenditures, reporting variance with actual & standard figures. Reporting of daily, weekly & monthly cost port to Director of Finance & General Manager.

Internal financial audits of all departments.

Projects Costing and Catering Menus Costing to assist Commercial department for contractual inquiries. Assigning Cost to each cost centre to define profitability. Costing Menus for restaurant, cafeterias and catering orders, immediate reporting to line manager of having any risk in achieving reasonable profit target.

Monitoring point of sales in all outlets.

To extract sales data and stock transfers data to determine profitability of each outlet.

Planning with production manager in finding alternatives/substitute items to reduce cost of raw material.

Doing Stores Inventory Audit on monthly basis, to track and verify reported stocks with actual stocks.

Monitoring internal financial control procedures to make sure internal procedure well executed.

Internal Audit of expenditures incurred on daily, weekly & monthly basis.

Revenue Audit on daily basis & weekly basis.

Analysing of Cost incurred in all cost centres, Verifying & Monitoring stock issued for all cost centres.

Daily expenditure planning with Production manager and production supervisors.

Preparation of daily, weekly & Monthly Cost reports, its Comparison with revenue. Timely reporting to line manager and head of department.  Costing Menus for restaurant, cafeterias and catering orders, immediate reporting to line manager of having any risk in achieving reasonable profit target.

Planning with production manager in finding alternatives for expenses food & beverage items.

Preparation of wastage reports after buffets in restaurant & for outside catering orders, rectifying the cause of over production.

Reconciling the transaction on daily basis, highlighting the areas where its risk of loss.

Maintaining inventory of all banquet and stewarding items by doing internal audit, comparison of master inventory with actual inventory on timely basis.

Doing audit for store and verifying all items issued to each cost centres , Approving all store requisitions on daily basis