ABOUT THE ROLE
As the Cost Accounting Head, you will lead the company's costing, inventory finance, and profitability strategy across our commissary and restaurant operations. You will ensure accurate product costing, inventory valuation, financial controls, and cost analysis while partnering closely with Culinary, Operations, Supply Chain, Procurement, and Finance.
This is a key leadership role focused on strengthening financial governance, improving margins, optimizing costs, and building scalable costing processes that support the company's continued growth and expansion.
WHAT YOU'LL DO:
- Lead the end-to-end cost accounting function, including standard costing, product costing, variance analysis, and margin optimization.
- Oversee inventory management across commissary and restaurant operations, ensuring inventory accuracy, valuation, reconciliation, and compliance with internal controls.
- Partner with Culinary, Supply Chain, Procurement, and Operations to drive recipe costing, menu profitability, yield analysis, and production efficiency.
- Monitor food costs, inventory movements, wastage, shrinkage, and operational variances, recommending initiatives to improve profitability.
- Deliver actionable business insights through financial analysis, dashboards, KPIs, and management reporting.
- Lead budgeting, forecasting, and cost planning for commissary and operational expenses.
- Evaluate the financial impact of new products, menu launches, process improvements, and capital investments.
- Drive process improvements, automation, and data integrity through ERP systems (preferably SAP Business One) and Business Intelligence tools.
- Ensure strong financial governance, audit readiness, inventory controls, and compliance with accounting standards and company policies.
- Lead and develop a high-performing Cost Accounting team while fostering strong cross-functional collaboration across the organization.
WHAT WE'RE LOOKING FOR:
- Bachelor's Degree in Accountancy, Finance, or Management Accounting; CPA is highly preferred.
- 10-15 years of progressive experience in Cost Accounting, Manufacturing Finance, or Inventory Finance within large restaurant groups, food manufacturing, FMCG, QSR, or hospitality organizations, with at least 8 years in a leadership role.
- Strong background in multi-location inventory management, cost control, standard costing, inventory valuation, and financial analysis.
- Deep expertise in recipe costing, yield management, product costing, variance analysis, and profitability improvement.
- Hands-on experience with SAP Business One, SAP, Oracle, or similar ERP systems; experience with Business Intelligence tools is an advantage.
- A strategic, detail-oriented leader with excellent analytical, stakeholder management, and cross-functional collaboration skills.
