Skills:

1. Strong knowledge of food cost control, inventory management, and cost allocation principles.
2. Proficient in using accounting software and Microsoft Excel.
3. Familiarity with POS systems, food costing, and inventory systems.
4. High attention to detail and strong analytical mindset.
5. Effective communicator and team player with the ability to work cross-functionally.

Tasks and Responsibilities

1. Develop and maintain monthly food costs for all stores.
2. Monitor and analyze cost variances between theoretical and actual food costs.
3. Conduct and reconcile monthly physical inventory counts for all branches.
4. Prepare monthly wastage and yield analysis reports in coordination with kitchen staff.
5. Assist in budget preparation and cost forecasting by providing accurate data and projections.
6. Implement and enforce internal controls for inventory receiving issuance, spoilage, and transfers.
7. Monitor inventory turnover and recommend improvements to stock management.
8. Participate in supplier cost comparisons and provide input to purchasing decisions.
9. Support internal and external audits with cost-related data and documentation.
10. Collaborate with the kitchen, operations, and purchasing teams to implement cost-saving initiatives.

Education & Certifications:

1. Bachelor's degree in Accountancy, Management Accounting, or related field.
2. CPA or CMA designation preferred but not required.

Experience:

1. Minimum 3 years of relevant experience in cost accounting, preferably in the food and beverage or hospitality industry.
2. Experience with multi-branch or group restaurant operations is a strong advantage.