financial management, HR functions, compliance, and operational coordination across the
restaurant. The role requires strong analytical skills, organizational ability, and leadership to
ensure smooth day-to-day operations, regulatory compliance, and effective people management.
Roles & Responsibilities
Financial Responsibilities
Prepare financial statements, balance sheets, and profit & loss reports.
Develop budgets and forecasts to guide restaurant operations.
Manage inventory costs and reduce wastage.
Handle accounts payable and receivable, including supplier payments and customer
invoices.
Process payroll and ensure timely salary distribution.
Monitor food, labor, and overhead costs for effective cost control.
Prepare and submit VAT returns in compliance with regulations.
Manage cash flow to ensure liquidity for operations.
Conduct financial analysis to identify trends, variances, and cost-saving opportunities.
Perform internal audits and ensure compliance with financial policies.
Ensure timely visa renewals, contract renewals, CR renewal, and insurance renewals
(vehicle, restaurant, staff).
Draft and prepare contracts for suppliers and staff.
Maintain costing manuals for all departments (Kitchen, FOH, Bakery, Bar) and ensure
updates are reflected consistently.
HR Responsibilities
Manage recruitment and hiring, from job postings to onboarding.
Conduct performance evaluations, provide feedback, and implement improvement plans.
Track attendance and manage leave balances.
Ensure compliance with labor laws and internal HR policies.
Oversee people management, ensuring staff engagement, discipline, and motivation.
Develop and implement training programs for staff development.
Handle employee relations and resolve workplace issues professionally.
Managerial Responsibilities Prepare staff schedules, including adjustments for vacations and shift coverage.
Oversee daily operations across all departments to ensure efficiency.
Supervise training sessions for POS systems, online menu updates, and inventory
management.
Coordinate with FOH, kitchen, and bar teams to ensure seamless service delivery.
Monitor service quality and customer satisfaction, addressing complaints promptly.
Ensure compliance with SOPs and operational manuals across all departments.
Support marketing initiatives by coordinating promotions, menu updates, and customer
engagement activities.
Qualifications & Skills
Bachelor’s degree in Finance, Accounting, Business Administration, or related field.
Proven experience in financial management, HR, and operations (hospitality industry
preferred).
Strong knowledge of accounting principles, VAT regulations, and compliance standards.
Excellent organizational and multitasking skills.
Strong communication, leadership, and people management abilities.
Proficiency in MS Office and POS/inventory management systems.
Indian nationality with hospitality experience preferred
Salary 300-350 Bd