Job Title: Cost Accountant Location: Hail Job Overview We are looking for a Cost Accountant with experience in the restaurant and food sector. The role involves preparing and analyzing operational and production costs, monitoring item and raw material costs, analyzing profitability and waste, and contributing to the financial and operational improvement of the restaurant. Duties and Responsibilities ● Prepare and track recipe costing. ● Calculate the cost of meals and products periodically. ● Monitor raw material prices and their impact on production costs. ● Analyze waste, loss, and operational variances. ● Review monthly inventory and reconcile stock with the system. ● Prepare Cost of Goods Sold (COGS) reports. ● Analyze material consumption and compare it with actual sales. ● Monitor inventory movement between the warehouse, kitchen, and branches. ● Study product profitability and suggest pricing improvements. ● Prepare performance and cost reports for executive management. ● Monitor operational expenses and recommend reductions. ● Contribute to preparing operational budgets and financial forecasts. ● Collaborate with the warehouse, kitchen, and production teams to control costs and reduce waste. ● Ensure compliance with approved financial and accounting procedures. Required Experience and Qualifications ● Bachelor's degree in Accounting, Finance, or a related field. ● Minimum of 3 years of experience in cost accounting. ● Previous experience in the restaurant or food sector is preferred. ● Advanced proficiency in Excel and accounting software such as Foodics, etc. ● Ability to prepare and analyze financial and operational reports. ● Strong analytical, accuracy, and follow-up skills. Preferred: ● Experience with restaurant systems and inventory management. ● Knowledge of Point of Sale (POS) systems and ERP systems. ● Experience in building standard recipes and analyzing item costs. ● Ability to prepare Key Performance Indicator (KPI) dashboards. Key Performance Indicators (KPIs) ● Accuracy of product cost calculation. ● Food Cost %. ● Waste and loss percentage. ● Inventory accuracy and reconciliation. ● Timeliness of periodic report issuance. ● Improvement in gross profit margin. ● Identification and resolution of operational variances. Authorities and Responsibilities The Cost Accountant is responsible for monitoring and analyzing all operational and production cost elements, submitting reports and recommendations to management, while maintaining the confidentiality of the restaurant's financial and operational data.