FINANCE MANAGER

• Develop and manage annual budgets and financial forecasts.
• Monitor financial performance against budgets and analyze variances.
• Provide strategic financial insights to support business growth and expansion.
• Prepare monthly, quarterly, and annual financial statements.
• Ensure accuracy of financial data in accordance with accounting standards.
• Present financial reports and recommendations to senior management.
• Monitor and analyze food cost, labor cost, and operational expenses.
• Implement cost control measures to maintain target profit margins.
• Conduct menu profitability analysis and product costing.
• Oversee inventory valuation and stock control systems.
• Coordinate with procurement and operations to monitor raw material costs and supplier pricing.
• Ensure proper recording of wastage, spoilage, and inventory adjustments.
• Ensure compliance with tax regulations, financial policies, and audit requirements.
• Manage internal and external financial audits.
• Implement financial controls to reduce risk and prevent fraud.
• Monitor cash flow, receivables, and payables.
• Optimize working capital to maintain operational efficiency.
• Manage relationships with banks and financial institutions.
• Supervise the finance and accounting team.
• Develop and improve financial processes and systems.
• Provide training and guidance to finance staff.

Qualifications:

• Bachelor’s Degree in Accounting, Finance, or related field.
• Professional certification such as CPA or equivalent is preferred.
• 5–8+ years of finance/accounting experience, preferably in the food or restaurant
• Strong knowledge of financial analysis, budgeting, and cost management.
• Strong analytical, leadership, and communication skills.