Profile"
Bachelor’s degree in Accounting, Finance, Business Administration, or a related field.
Minimum 2–3 years of relevant accounting and/or cost-control experience, preferably within restaurants, hotels, or the hospitality industry.
Strong understanding of restaurant inventory, purchasing, recipe costing, and F&B cost-control processes.
Good knowledge of accounting principles and financial reporting.
Experience with accounting, ERP, inventory, and POS systems is preferred.
Advanced proficiency in Microsoft Excel.

Accounting & Financial Reporting:
Record and maintain accurate daily accounting transactions.
Handle accounts payable and accounts receivable activities.
Review supplier invoices, credit notes, payments, and supporting documentation.
Perform bank, cash, supplier, and account reconciliations.
Assist in monthly closing and preparation of financial reports.
Maintain proper filing and documentation of accounting transactions.
Monitor petty cash transactions and ensure appropriate supporting documents.
Assist in preparing the monthly Profit & Loss (P&L) Statement.
Ensure transactions are properly allocated to the relevant cost centers and accounts.

Food & Beverage Cost Control:
Monitor food, beverage, shisha, and other operational costs.
Calculate and monitor actual versus theoretical food and beverage costs.
Analyze monthly cost percentages and investigate significant variances.
Maintain and review recipe costing and standard cost sheets.
Ensure selling prices and recipe costs are accurately reflected in the system.
Monitor portion costs and coordinate with Kitchen and Operations regarding discrepancies.
Analyze product profitability and provide recommendations regarding pricing and cost optimization.
Support management with menu engineering and item profitability analysis