Responsibilities

• 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...