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This role is critical in protecting margins, ensuring inventory integrity, and driving data-backed decisions through full ownership of the Foodics ERP environment.

If you understand restaurants from the kitchen to the P&L, speak the language of chefs and operators, and can turn numbers into action — this role is for you.

Key Responsibilities

Financial Accounting & Reporting

Lead daily, weekly, and monthly financial closing for F&B operations. Prepare and review P&L by outlet, brand, and cost center. Ensure compliance with IFRS / local GAAP and internal policies. Analyze revenue, COGS, and operating expense variances and present actionable insights.

Cost Control & Margin Protection (Core Focus)

Monitor Food Cost %, Beverage Cost %, and Gross Margin. Review recipes, BOMs, and yields within Foodics. Track theoretical vs. actual costs and investigate gaps. Control wastage, spoilage, staff meals, comps, and promotions. Enforce approval controls over price changes, discounts, and voids.

Inventory & Procurement Control

Oversee inventory of raw materials, packaging, and consumables. Ensure accurate receiving, transfers, production, and sales postings. Lead monthly and surprise stock counts; reconcile variances. Work with procurement on supplier pricing, rebates, and contracts.

Foodics ERP Ownership

Act as Finance Owner of Foodics. Maintain accurate setup of recipes, ingredients, cost centers, VAT, users, and workflows. Integrate Foodics with accounting platforms (Odoo, Quick Books, SAP, etc.). Validate and generate reliable operational and financial reports.

Cash, Revenue & Internal Controls

Manage daily sales reconciliation (POS vs cash/bank/aggregators). Monitor refunds, discounts, voids, and promotions. Ensure proper segregation of duties. Implement fraud prevention and leakage controls.

Tax, Audit & Compliance

Ensure accurate VAT calculation and reporting. Support audits with complete documentation. Maintain finance compliance with local regulations.

Business Partnering & Decision Support

Provide Insight And Support On

Menu engineering Pricing strategies Supplier negotiations New outlet or concept feasibility Budgeting, forecasting, and break-even analysis

Qualifications & Experience

Bachelor’s degree in Accounting, Finance, or related field. CMA / CPA / ACCA is a strong advantage. 3-5 years of total experience with in F&B or hospitality. Hands-on Foodics ownership is mandatory. Proven expertise in cost control and inventory accounting.

Skills & Competencies

Deep understanding of F&B KPIs and cost structures. Advanced Excel and financial modeling capability. Strong ERP and POS analytics. Detail-oriented with an operational mindset. Confident in challenging operations using data. Effective communicator with chefs, restaurant managers, and suppliers.

Success in This Role Means

Controlled and optimized Food & Beverage Cost %. Minimal inventory variances and wastage. Stable and protected gross margins. Accurate, timely closings. Strong Foodics governance and data integrity.