Catering Accountant

For a catering and restaurant business, an accountant is required whose role extends beyond bookkeeping and focuses heavily on food cost, purchasing control, inventory, daily sales, cash control, payroll, profitability, and management reporting. The responsibilities include verifying daily point-of-sale sales, cash, card transactions, delivery-platform sales, discounts, complimentary items, cancellations, and refunds, and reconciling collections with point-of-sale records and bank deposits; calculating and monitoring food and beverage cost percentages by category; comparing actual food costs with budgeted or standard costs; and investigating abnormal increases, waste, over-portioning, and purchasing-price changes. The accountant will review purchase orders, supplier invoices, delivery notes, and receiving records before payment, and compare purchase prices and quantities with approved quotations and agreed supplier prices. The role includes maintaining accounting records for food, beverages, shisha materials, packaging, cleaning materials, and other consumables, participating in weekly and monthly stock counts, and reconciling physical stock with system records. The accountant will monitor expired, damaged, returned, wasted, and staff-consumed items and identify differences between theoretical consumption based on sales and actual consumption. Further responsibilities include maintaining supplier accounts, payment schedules, customer balances, catering-event receivables, corporate credit accounts, and ageing reports. For major catering orders and events, the accountant will prepare a separate profit-and-loss statement and cost sheet covering food, manpower, transportation, equipment, accommodation, and other direct costs to determine the actual profit for each job. The role also includes verifying attendance, overtime, salaries, allowances, incentives, advances, deductions, and staff meals, and tracking manpower costs as a percentage of revenue. The accountant will prepare monthly budget-versus-actual reports and restaurant profit-and-loss statements covering revenue, cost of goods sold, gross profit, payroll, rent, utilities, operating expenses, earnings before interest, taxes, depreciation and amortisation, operating profit, and net profit. The responsibilities also include maintaining proper value-added tax records, verifying tax invoices, supporting value-added tax filings, ensuring point-of-sale and invoicing compliance, and maintaining organised supporting documents for audit purposes. Management reporting must cover daily sales, food cost percentage, gross profit percentage, payroll cost percentage, purchasing compared with sales, inventory variance, wastage, outstanding supplier balances, cash and bank reconciliation, and monthly net profit or loss. A minimum of five years of accounting experience is required, including experience in catering and restaurant accounting, food cost control, purchasing, inventory, sales, cash control, payroll, profitability reporting, value-added tax records, and financial compliance. The work locations are KAEC, Jeddah, and Rabigh.