Finance Manager - Restaurant

Company Description

Role Description

1.⁠ ⁠Financial Management & Reporting

• Oversee monthly, quarterly, and annual financial reporting for all restaurant outlets.
• Prepare management accounts, P&L analysis, cash flow statements, and variance analysis.
• Ensure timely month‑end and year‑end closing in line with best practices.
• Coordinate with external auditors, tax advisors, and regulatory authorities.

2.⁠ ⁠Accounting Systems & Controls

• Implement, configure, and manage restaurant accounting and POS‑integrated systems (e.g. Oracle NetSuite, Xero, SAP, Microsoft Dynamics, Foodics, Toast, etc.).
• Ensure proper chart of accounts design suitable for multi‑outlet F&B operations.
• Establish and enforce internal financial controls, approval matrices, and segregation of duties.
• Improve data accuracy between POS, inventory, procurement, and accounting systems.

3.⁠ ⁠Inventory, Food Cost & Cost Control

• Design and monitor robust inventory control systems for raw materials, semi‑finished goods, and consumables.
• Implement theoretical vs actual food cost analysis at outlet level.
• Drive reduction of waste, shrinkage, and pilferage.
• Work with operations and procurement teams to:
• Set recipe costing
• Maintain bill of materials (BOMs)
• Review vendor pricing and yield assumptions
• Track and report key operating metrics such as food cost %, labor cost %, and prime cost.

4.⁠ ⁠Budgeting, Forecasting & Unit Economics

• Lead the annual budgeting and periodic re‑forecasting process.
• Develop and maintain unit economics models for each restaurant (contribution margin, break‑even, ROI).
• Support pricing decisions through margin and cost sensitivity analysis.
• Evaluate financial viability of new outlets, central kitchen initiatives, and menu changes.

5.⁠ ⁠Cash Flow, Working Capital & Controls

• Manage cash flow planning and daily/weekly cash monitoring.
• Optimize working capital (supplier terms, stock days, receivables if applicable).
• Oversee banking relationships, payment cycles, and treasury activities.
• Ensure adherence to company policies on payments, petty cash, and expense controls.

6.⁠ ⁠Commercial & Operational Support

• Act as a finance business partner to operations and kitchen leadership.
• Translate financial data into practical insights for restaurant managers.
• Support process improvements that increase efficiency and profitability.
• Assist in structuring and monitoring central kitchen vs outlet cost allocations (if applicable).

Key Requirements

• ***Experience***
• Minimum 5 years’ experience in finance roles within restaurants, QSRs, cafés, catering, hospitality, or food retail.
• Mandatory experience in a multi‑outlet restaurant or food service business.
• Proven experience implementing or significantly improving accounting and reporting systems in an F&B environment.
• Hands‑on experience with inventory control, food costing, and margin analysis.
• ***Education & Qualifications***
• Bachelor’s degree in Finance, Accounting, or related field.
• Professional qualifications (ACCA, CPA, CA, CMA) preferred but not mandatory if experience is strong.
• ***Technical Skills***
• Strong knowledge of restaurant accounting practices and cost structures.
• Experience with POS‑accounting integrations.
• Advanced Excel / financial modeling skills.
• Familiarity with UAE VAT and basic regulatory compliance.
• Experience with ERP or accounting systems suitable for F&B.
• ***Personal Attributes***
• Highly analytical with strong attention to detail.
• Practical, hands‑on approach; comfortable working in fast‑paced environments.
• Strong communication skills with non‑finance stakeholders.
• Ability to balance control with commercial pragmatism.
• Integrity, professionalism, and accountability.