Job Duties:

• Oversee all hotel and restaurant finance & accounting operations, ensuring compliance with Sri Lanka taxation, statutory regulations, audit requirements, and hospitality finance standards.
• Manage food costing, menu costing, recipe costing, COGS analysis, wastage control, and gross profit margin tracking across all F&B outlets.
• Strengthen financial controls over purchasing, GRN verification, supplier payments, kitchen inventory, bar inventory, and daily operational expenses.
• Lead budgeting and forecasting for hotels, restaurants, catering units, cloud kitchens, and production facilities, ensuring alignment with business and operational goals.
• Conduct feasibility studies, new outlet expansion analysis, CAPEX evaluations, business case development, and ROI assessments for management.
• Develop and streamline finance workflows including cash-handling controls, store-to-kitchen processes, production costing cycles, and daily revenue reconciliation.
• Implement or optimize ERP/POS systems used for sales recording, inventory management, recipe costing, and financial reporting (e.g., Micros, BIR, POS systems).
• Prepare timely P&L statements, balance sheets, restaurant performance dashboards, cost reports, sales mix analysis, and operational KPIs with actionable insights.
• Work closely with Operations, Executive Chef, Procurement, Cost Control, and Outlet Managers to strengthen financial discipline and process accuracy.
• Lead and mentor the finance team, improving analytical capabilities, reporting accuracy, and service efficiency.

Requirements:

• Male/Female
• Age below 40.
• Partly or fully qualified in CA, ACCA, CIMA (active progress expected if partly qualified).
• Minimum 5+ years of finance management experience in Hotels, Restaurants, F&B Manufacturing, Catering, Hospitality, or FMCG.
• Strong understanding of Sri Lanka taxation, statutory compliance, internal controls, and hotel/restaurant audit requirements.
• Hands-on experience in menu costing, recipe costing, F&B cost control, COGS reduction, operational finance, and revenue analysis.
• Proficient in hotel accounting systems, POS platforms (Micros, BIR, POS systems), ERP solutions, and advanced Excel.
• Highly analytical, detail-oriented, and proactive with strong problem-solving and financial decision-making abilities.
• Excellent communication and stakeholder management skills across kitchen teams, outlets, production units, and senior management.
• Ability to perform under pressure in a fast-paced hospitality environment, meeting operational and reporting deadlines.