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Catering Accountant Minimum 5 Years Experince
Negotiable
Jeddah · Posted 43m ago · 8 views
Meet in public places and never pay before you see the item. Expatriates KSA does not handle payments.
Description
For a catering and restaurant business, the accountant should be more than a bookkeeping accountant. The role should focus heavily on food cost, purchasing control, inventory, daily sales, cash control, payroll, profitability, and management reporting.
Catering & Restaurant Accountant — Roles & Responsibilities
1. Daily Sales & Revenue Control — Verify daily POS sales, cash, card, delivery-platform sales, discounts, complimentary items, cancellations, and refunds. Reconcile collections against POS and bank deposits.
2. Food Cost Control — Calculate and monitor food and beverage cost percentages by category. Compare actual food cost against budget/standard cost and investigate abnormal increases, waste, over-portioning, or purchasing-price changes.
3. Purchasing & Supplier Control — Review purchase orders, supplier invoices, delivery notes, and receiving records before payment. Compare purchase prices and quantities against approved quotations and agreed supplier prices.
4. Inventory & Store Control — Maintain accounting records for food, beverages, shisha materials, packaging, cleaning materials, and other consumables. Participate in weekly/monthly stock counts and reconcile physical stock with the system.
5. Waste & Variance Analysis — Monitor expired, damaged, returned, wasted, and staff-consumed items. Identify differences between theoretical consumption based on sales and actual consumption.
6. Accounts Payable & Receivable — Maintain supplier accounts, payment schedules, customer balances, catering-event receivables, corporate credit accounts, and aging reports.
7. Catering Job Costing — Prepare a separate P&L/cost sheet for major catering orders and events covering food, manpower, transportation, equipment, accommodation, and other direct costs to determine the actual profit per job.
8. Payroll & Staff Cost Control — Verify attendance, overtime, salaries, allowances, incentives, advances, deductions, and staff meals. Track manpower cost as a percentage of revenue.
9. Budgeting & Profitability Reporting — Prepare monthly budget-versus-actual reports and restaurant P&L covering revenue, COGS, gross profit, payroll, rent, utilities, operating expenses, EBITDA/operating profit, and net profit.
10. VAT, ZATCA & Financial Compliance — Maintain proper VAT records, verify tax invoices, support VAT filings, ensure POS/invoicing compliance, and maintain organized supporting documents for audit purposes.
Key KPIs I would require from the accountant
For management control, I would make the accountant report daily sales, food cost %, gross profit %, payroll cost %, purchasing vs. sales, inventory variance, wastage, supplier outstanding, cash/bank reconciliation, and monthly net profit/loss.
basic salary : SR 3,800
transportation: Car or SR 800
accomodation : separate room phone allowance
woek location : KAEC , Jeddah , Rabigh
majidmepc@gmail.com
shamsthabrez.mepco@gmail.com
Catering & Restaurant Accountant — Roles & Responsibilities
1. Daily Sales & Revenue Control — Verify daily POS sales, cash, card, delivery-platform sales, discounts, complimentary items, cancellations, and refunds. Reconcile collections against POS and bank deposits.
2. Food Cost Control — Calculate and monitor food and beverage cost percentages by category. Compare actual food cost against budget/standard cost and investigate abnormal increases, waste, over-portioning, or purchasing-price changes.
3. Purchasing & Supplier Control — Review purchase orders, supplier invoices, delivery notes, and receiving records before payment. Compare purchase prices and quantities against approved quotations and agreed supplier prices.
4. Inventory & Store Control — Maintain accounting records for food, beverages, shisha materials, packaging, cleaning materials, and other consumables. Participate in weekly/monthly stock counts and reconcile physical stock with the system.
5. Waste & Variance Analysis — Monitor expired, damaged, returned, wasted, and staff-consumed items. Identify differences between theoretical consumption based on sales and actual consumption.
6. Accounts Payable & Receivable — Maintain supplier accounts, payment schedules, customer balances, catering-event receivables, corporate credit accounts, and aging reports.
7. Catering Job Costing — Prepare a separate P&L/cost sheet for major catering orders and events covering food, manpower, transportation, equipment, accommodation, and other direct costs to determine the actual profit per job.
8. Payroll & Staff Cost Control — Verify attendance, overtime, salaries, allowances, incentives, advances, deductions, and staff meals. Track manpower cost as a percentage of revenue.
9. Budgeting & Profitability Reporting — Prepare monthly budget-versus-actual reports and restaurant P&L covering revenue, COGS, gross profit, payroll, rent, utilities, operating expenses, EBITDA/operating profit, and net profit.
10. VAT, ZATCA & Financial Compliance — Maintain proper VAT records, verify tax invoices, support VAT filings, ensure POS/invoicing compliance, and maintain organized supporting documents for audit purposes.
Key KPIs I would require from the accountant
For management control, I would make the accountant report daily sales, food cost %, gross profit %, payroll cost %, purchasing vs. sales, inventory variance, wastage, supplier outstanding, cash/bank reconciliation, and monthly net profit/loss.
basic salary : SR 3,800
transportation: Car or SR 800
accomodation : separate room phone allowance
woek location : KAEC , Jeddah , Rabigh
majidmepc@gmail.com
shamsthabrez.mepco@gmail.com
