Own and lead the annual budgeting process across restaurant outlets and F&B operations covering revenue planning, COGS, labour cost assumptions, menu mix, and cover volumes. Translate the numbers into clear compelling management presentations that operations teams can actually use.
Drive the weekly/monthly forecasting cycle with a focus on F&B revenue streams wet vs. dry sales, seasonal trading patterns, and event/activation uplift. Perform detailed variance analysis and continuously refine models to sharpen accuracy on sales margins and operating costs.
Prepare monthly and quarterly management reports with a deep F&B lens: outlet-level P&L performance, revenue trends, food and beverage margin analysis and key cost drivers including labour, waste, spoilage and procurement. Surface the story behind the numbers, not just the numbers.
Build and maintain financial models (P&L, cash flow, unit economics) grounded in F&B op...