First: Basic financial tasks:
- Preparing financial statements (income statement - budget - cash flows)
- Closing monthly and annual accounts
- Daily revenue tracking (cash sales + network + applications)
- General Accounts Management (GL)
Second: Cost management (most important in restaurants):
- Calculate the cost of sales (Food Cost)
- Analysis of waste and deviations
- Monitoring the cost of raw materials and purchases
- Comparing costs between branches
Third: Control of sales and cash:
- Matching cashier system sales (such as Foodex) with bank deposits
- Review daily cash reports for branches
- Discovering any fraud or financial discrepancies
- Supervising surprise cash inventory
Fourth: Inventory management:
- Supervising periodic inventory (daily/weekly/monthly)
- Matching actual inventory with the system
- Analysis of differences
- Follow up on quickly perishable items
Fifth: Salaries and human costs:
- Reviewing salary progress
- Calculating: salaries, allowances and overtime
- Analyze the cost of employees as a percentage of sales
