Lead a team of inventory auditors to conduct regular audits of inventory levels, transactions, and processes.
Analyze audit findings to identify root causes of inventory discrepancies and recommend corrective actions.
Collaborate with cross-functional teams, including warehouse, procurement, and finance, to improve inventory management practices.
Develop and maintain accurate recipe costs
Prepare reports and analysis for management review
Implement inventory control measures to prevent shrinkage, stockouts, and overstock situations.

Monitor all accounts receivable, payable and reconcile all bank accounts, and resolves all issues in processes as required.
Manage petty cash and prepare reports of payrolls on monthly basis.
Ensure efficient Customer services and provide support to administration staff.
Prepare client’s files and payment schedule.
Reporting To CEO.
Monitoring operations activities and coordinate with site staff.

• Performing internal audit for all outlets.
• Identifying the variances and deviation from ideal consumption.
• Check made void and unmade void report
• Performing quality control for food items
• Generating consumption and procurement forecasting reports
• Monitoring operations activities
• Quality check product as per standard
• Reporting to CEO
• Coordinate with commissary, restaurant and kitchen manager.
• Doing physical stock for store and restaurant items.
• Coordinating with Chef and Restaurant manager for operational and financial issues.
• Present report on weekly and monthly bases to Top management.
• Sales Analysis on different reports (product mix, hourly sales, monthly sale, food delivery).
• Coordinating with Third Party for Point of Sale.
• Presenting audit report to Top Management.
• Create new database on POS.

• Performing weekly internal audit for all outlets.
• Conducting cost control meeting with Top management.
• Identifying the variances and deviation from ideal consumption.
• Check Made And Unmade Slip
• Performing quality control for food items
• Generating consumption and procurement forecasting reports
• Monitoring operations activities
• Reporting to CFO & GM
• Coordinate with production office, warehouse, outlets and store for inventories
• Doing physical stock for store and restaurant items.
• Coordinate with Chef and Restaurant manager for operational and financial issues.
• Present report on weekly base and monthly to Top management.

• Managing restaurant’s cash flow.
• Preparing and maintaining vendor’s payment.
• Doing reconciliation and audit of store inventory.
• Responsible to disburse and control petty cash.
• Book keeping for purchases & expenses vouchers.
• Daily sales reconciliation.
• Performing all banking transactions.
• Reconciliation for debit and credit cards transactions.
• Data analysis for promotion schemes.
• Assisting cost control manager on gelato, dessert and bar.
• Working on monthly payroll preparation and disbursement.
• Performing data analysis and reporting for weekly, bi-monthly and monthly details for purchases and expenses.

Preparing Balance Sheet
Preparing Profit and Loss Statement.
Working on Monthly Payroll.
Doing all Accounts Reconciliation for vehicle repair and maintenance cost center.
Preparing vendor’s payment and vendor’s reconciliation.
Monthly Closing for spare parts inventory.
Monitoring of the petty cash expenses.
Proactively report to Line Manager in-case expenses exceeding allocated budget.
Maintaining General ledgers transactions.
Using ABC analysis for Inventory Control.
Office Administration & funds Management.
Preparing MIS reports.
Preparing Invoicing for the customers.
Responsible for updating account records and book keeping.
Responsible for documentation.
Preparing new spares parts in ERP.
Preparing Purchase order.
Confirmation of Good Received Note.

Jot down all day cheques
Maintain the records of inward and outward cheques
Issuing of ATM card and cheques books to customer