$150,000.00 to $180,000.00

Overview

The Financial Controller is responsible for leading all financial operations of the Hotel and Restaurants with a focus on the profitability, maintaining accurate and timely financial records; internal controls, ensuring compliance with all federal, state, and local regulations and safeguarding the owners/investors assets.

Responsibilities

Effectively manage and communicate cash flow. This includes the accurate and timely preparation of monthly financial statements, cash flow statements, management of receivables, payables, cash balances, control mechanisms and timely deposits of all funds.

Monitor hotel revenues and expenses and ensure the accurate recording. Monitors and controls Hotel's cash flow and operating forecast.

Works closely with the owners and Jean-Georges Management to create annual budgets and monthly variance analysis. Investigates and critiques variances to budget or to prior year and offer practical improvement methodologies to management.

Ensure hotels' compliance on all regulatory licenses and permits, leases, contracts, legal agreements, and the proper execution of all operational taxes. Provide assistance to management in enforcing compliance on all these items.

Analyze financial data and operations in order to assist and advise management in maintaining the hotels' financial objectives.

Complies with Standard Accounting policies and procedures and internal controls for finance and accounting operations.

Timely reviews and approval of all balance sheet accounts, including monthly bank reconciliation and general ledger account reconciliations.

Establish and continually audit all internal financial controls including purchasing, cash handling, disbursements, inventories, hotel assets, master keys, payroll, and employee records.

Successful completion of all internal and external financial audits, including coordination of work with CPA firms and delivering information requested by auditors on a timely basis.

Hire, train, supervise and develop staff, including coaching, counseling and discipline.

Directs or prepares all financial reports in accordance with the owner’s requirements, meeting various deadlines. Including:

Weekly: A/R & A/P Aging, Flash Reports, Payroll Reports, Revenue Updates

Monthly: Financial Statements, Forecasting KeyStatistics Report, Cash Flow

Annual: Budgets, 5-Year Plans, 5-Year Capital Plans

Coordinates with and educates Department Heads and other key employees to ensure operations are on track and under control at all times.

Monitor hotels' compliance in meeting required report deadlines and due dates and react accordingly.

Monitor the accurate production of the hotel daily operating report.

Executes other special projects and responsibilities as assigned.

Qualifications

At least 5 or more years of Hospitality Finance/Accounting experience.

Prior Controller or Director of Finance experience, preferably at a Luxury Hotel.

Experience with Co-Ops.

Excellent verbal and written communication skills.

Bachelor's degree required preferably in Finance or Accounting.

Previous experience managing staff

Must be proficient in Windows, Company approved spreadsheets and word processing and in the operation of all hotel-specific systems.

Experience with M-3, Concur and Restaurant365 preferred.

Understanding of GAAP, Condo Accounting Act, HST regulations preferred

The Mark Hotel

The Mark is housed, as it has always been, in the beautiful, 1927 landmark building at the corner of 77th Street and Madison Avenue. But inside, The Mark has been completely reimagined, and given a new life and identity for the 21st century.

Designed by Jacques Grange and with impeccable service under the perfectionist eye of luxury hotel manager Olivier Lordonnois, The Mark combines old-world comfort, avant-garde design, the latest technologies and an unprecedented level of personal service to create the finest New York City five-star hotel of the 21st-century.

The Mark Restaurant by Jean-Georges in NYC features a masterful design by Jacques Grange and an innovative restaurant menu specially crafted by NYC's pre-eminent chef, the award-winning Jean-Georges Vongerichten.

Each New York City suite and guest room at The Mark Hotel is a luxurious, serene retreat. As in the great public spaces, the hotel's designer Jacques Grange applied his same bold vision and exacting eye for detail, but in a quieter, more private key. The furnishings for the guest rooms and suites have all been personally designed or selected by Mr. Grange, in pale soothing tones that evoke the height of Parisian luxury in the 1930s. State-of-the-art baths, sheathed in black and white marble and nickel fittings, are a contemporary update of Grand Hotel elegance. Beds custom-made for The Mark are dressed in the finest Italian linens.