Accounting Manager

1 week ago

Bali, Indonesia Family Nest Experience Villas Full time 15,000,000 - 30,000,000 per year
Overview

The Accounting Manager oversees all financial operations of the restaurant, ensuring accurate reporting, proper cost control, compliance with financial procedures, and smooth coordination between departments. This role ensures the business maintains healthy cash flow, transparency, and efficient financial management.


Key Responsibilities
1. Financial Reporting & Analysis
  • Prepare accurate daily, weekly, and monthly financial reports.
  • Analyze revenue, expenses, variances, and profitability.
  • Provide financial insights to support management decisions.
2. Cost Control & Budgeting
  • Monitor food cost, beverage cost, labor cost, and operational expenses.
  • Work closely with the Executive Chef and Purchasing Manager to maintain optimal cost levels.
  • Assist in budget planning and financial forecasting.
3. Accounting Operations
  • Manage accounts payable, accounts receivable, petty cash, and cash flow.
  • Ensure all transactions are recorded accurately and timely.
  • Oversee daily sales reconciliation and banking processes.
4. Compliance & Audit
  • Ensure compliance with company policies, tax regulations, and local financial laws.
  • Prepare documentation for audits and support internal/external audit processes.
  • Maintain accurate financial records and documentation.
5. Inventory & Stock Coordination
  • Review stock reports and variances in coordination with kitchen and purchasing teams.
  • Ensure proper valuation of inventory and correct recording of usage.
  • Analyze wastage and recommend improvements.
6. Payroll & HR Support
  • Oversee payroll processing and ensure accurate compensation recording.
  • Coordinate with HR for attendance, overtime, and employee benefits.
7. Internal Communication
  • Work closely with Operational Manager, Executive Chef, and Purchasing Manager.
  • Provide financial updates during management meetings and support decision-making.
GENERAL REQUIREMENTS
  • Minimum 5 years of professional experience, including at least 2 years in a supervisory or managerial capacity, preferably within F&B, restaurant operations, or hospitality.
  • Proven track record in a similar role, with strong understanding of restaurant workflows, kitchen operations, costing, stock control, procurement, and service standards.
  • Strong leadership, problem-solving, and decision-making abilities.
  • Excellent communication skills in English, both spoken and written.
  • High level of professionalism, integrity, and strong work ethics.
  • Detail-oriented, proactive, and able to collaborate effectively across departments.
  • Able to perform well under pressure while maintaining service excellence.
  • Positive attitude, adaptability, and strong interpersonal skills.

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