Create, cost, and execute innovative, profitable, and seasonal menus across all outlets. Guarantee consistent, high-quality food production, presentation, and adherence to recipes and standards. Hire, train, schedule, and lead all Back of House (BOH) staff, fostering a positive and professional work culture. Control and manage food and labor costs, inventory, purchasing, and budgeting to meet P&L targets. Maintain impeccable hygiene, sanitation (HACCP), and safety standards in the kitchen.
Assist in preparing monthly, quarterly, and annual financial statements Monitor cash flow, budgeting, and forecasting processes Manage day-to-day accounting operations and internal controls Coordinate with external auditors and tax authorities Supervise, mentor, and train junior finance and accounting staff Support in developing financial strategies for business growth Ensure compliance with local financial regulations and ACCA standards Collaborate with cross-functional teams on financial matters Report directly to the Finance Manager and management team Perform any other tasks as assigned by management