Job Details
Skills And Tools:
Job Description
Prepare annual budgets, financial forecasts, and long-term financial plans.
Produce accurate monthly, quarterly, and annual financial statements.
Present financial performance, risks, and recommendations to senior management.
Analyze actual performance against budget and explain material variances.
Prepare profitability reports by restaurant, branch, menu category, and revenue channel.
Develop financial models for new branches, concepts, and investment opportunities.
Monitor food cost, beverage cost, payroll cost, operating expenses, and gross profit margins.
Establish cost-control procedures without compromising food quality or guest experience.
Review recipe costing, portion costs, menu pricing, and menu profitability.
Identify waste, spoilage, leakage, excessive discounts, and unusual consumption patterns.
Work closely with Operations, Procurement, and Executive Chefs to improve margins.
Track key restaurant indicators, including average check, covers, table turnover, and revenue per seat.
Supervise general accounting, accounts payable, accounts receivable, treasury, and cash management.
Ensure the accurate reconciliation of daily sales across POS systems, cash, credit cards, online platforms, and delivery applications.
Review daily revenue reports, void transactions, complimentary items, discounts, and refunds.
Maintain effective controls over restaurant cash, petty cash, inventory, and fixed assets.
Ensure accurate month-end and year-end closing within the agreed deadlines.
Maintain complete and organized financial records for audits and management review.
Monitor inventory levels and conduct regular physical stock counts.
Reconcile actual inventory with system records and investigate variances.
Review purchase prices and supplier agreements in coordination with Procurement.
Control receiving, storage, issuing, transfers, and consumption processes.
Monitor high-value and sensitive items, particularly premium food products, beverages, and operating supplies.
Partner with the CEO, Operations Director, Restaurant Managers, Chefs, Procurement, HR, and Marketing teams.
Evaluate the financial impact of promotions, events, loyalty programs, and marketing campaigns.
Support decisions related to menu engineering, supplier selection, expansion, and capital expenditure.
Conduct feasibility studies for new restaurants and renovation projects.
Provide timely commercial advice while maintaining strong financial governance.
Job Requirements
Fluent in English Language.
F&B & Restaurants background is a MUST.
Strong commercial and financial judgment.
High attention to detail and accuracy.
Excellent analytical and problem-solving skills.
Strong leadership and team-management capabilities.
Ability to challenge operational decisions professionally and constructively.
Integrity, confidentiality, and a strong control mindset.
Ability to work under pressure and meet strict reporting deadlines.
Strong communication, negotiation, and presentation skills.
Understanding of luxury hospitality standards and guest-experience priorities.
