Our client in the food and beverage industry is seeking a Finance and Accounting Manager to oversee financial operations, accounting systems, and internal controls across their commissary, catering services, and restaurant outlets. This role is strategic in ensuring financial stability, cost efficiency, compliance with tax and statutory regulations, and the provision of accurate financial insights to support business decision-making.

The Finance and Accounting Manager will manage financial reporting, budgeting, cash flow, cost control, and audit functions, while working closely with operations to align financial performance with business goals.

1. Financial Management and Reporting

• Prepare, review, and analyze financial statements, management reports, and monthly performance summaries.
• Ensure timely month-end, quarter-end, and year-end closings in accordance with accounting standards and tax laws.
• Provide financial forecasts, variance analyses, and profitability reports to guide executive decisions.

2. Budgeting and Cost Control

• Lead the preparation of annual budgets for commissary, catering operations, and restaurant branches.
• Monitor actual spending versus budget, investigate variances, and recommend corrective actions.
• Implement cost control measures to optimize food costs, overhead, and general operational expenses.

3. Inventory and Cost Accounting

• Collaborate with commissary and operations teams to ensure proper inventory valuation and cost allocation.
• Monitor inventory movements, COGS (Cost of Goods Sold), and product margins.

4. Cash Flow and Treasury Management

• Manage daily cash flow, fund disbursements, and bank transactions.
• Oversee accounts receivable, accounts payable, and overall working capital requirements.
• Enforce sound cash handling procedures at the commissary and outlet levels.

5. Compliance and Regulatory Affairs

• Ensure compliance with BIR regulations, VAT laws, and other tax and business reporting standards.
• Coordinate with external auditors, tax consultants, and government agencies as needed.
• Stay current on relevant financial and regulatory changes affecting the F&B sector.

6. Internal Controls and Risk Management

• Design and implement internal control systems to safeguard company assets.
• Assess financial risks, prevent fraud, and address operational inefficiencies.
• Conduct internal audits and recommend corrective actions as needed.

7. Team Leadership and Development

• Supervise the finance and accounting team; conduct performance reviews, training, and mentorship.
• Foster a culture of accuracy, integrity, accountability, and continuous improvement.
• Work collaboratively with other departments to ensure aligned financial and operational practices.

8. Operational Coordination and Support

• Coordinate closely with commissary, catering, restaurant operations, and purchasing teams for financial planning and performance monitoring.
• Support menu pricing, product costing, and profitability analysis.
• Contribute financial insights for expansion, investment decisions, and strategic initiatives.

• Bachelor’s Degree in Accountancy, Finance, or a related field (CPA is preferred but not required)
• At least 5–7 years of progressive experience in finance and accounting, with 3 years in a managerial role
• Prior experience in food service, commissary, restaurant, or hospitality industry is a strong advantage
• In-depth knowledge of financial management, budgeting, taxation, and cost accounting
• Proficiency in accounting systems (e.g., SAP, QuickBooks) and Microsoft Excel
• Strong leadership, analytical, and interpersonal communication skills
• High attention to detail and commitment to integrity