Total Years of Experience: 7 Years, 5 Months
October 2018
To September 2019
Chief Accountant
at Perfect taste company for food and beverages
Location :
Egypt - Alexandria
- Making sure daily sales is deposited and restaurants send daily sales report and sales mix for analyzing.
- Weekly restaurant's inventory count for controlling.
- Revising food and beverage costing at the end of the month.
- Revising P&L items and its break downs to make sure everything is posted and at its right ledger.
- Setting budgets and feasibility studies for restaurants for making variances for more monitoring and controlling.
- Weekly restaurant's inventory count for controlling.
- Revising food and beverage costing at the end of the month.
- Revising P&L items and its break downs to make sure everything is posted and at its right ledger.
- Setting budgets and feasibility studies for restaurants for making variances for more monitoring and controlling.
July 2012
To June 2018
Senior Professional Accountant
at Americana
Location :
Saudi Arabia - Khobar
Financial and Cost Accountant in Americana group (Restaurant Section) in Saudi Arabia:
Duties and responsibilities:
Financial department as a Junior Accountant from 07/2012 till 03/2015:
- Budget planning and recording (revenues and expenses).
- Reconciling daily sales deposits with the bank statement.
- Recording accounts receivable accounts and assure their subsidiary ledger.
- Bank reconciliation (revenues and expenses bank accounts) and credit card operation follow up.
- P&L and Balance sheet preparation.
- Petty cash disbursements and recording entries and payments.
- Treasury responsibility and checks disbursements and deposits.
Cost and Financial department as a Senior Accountant since 04/2015 till 06/2018:
(a)Warehouse department:
- Stock controller in the warehouse.
- Dispatch orders to restaurants and returns as well as receipt from vendors and Inventory count.
- Making detailed weekly reports about the inventory balance, receiving and nearly expired.
- inventories and reporting ageing inventory report regularly.
(b) Commissary department (Krispy Kreme doughnuts factory):
- Making recipes costs according to the international formula card and they must be matched.
- Recording the factory's daily production and waste also the restaurant's receiving and waste.
- Raw materials variance analysis between actual and standard.
- Reconciling and closing the catering balance weekly.
- Handling and controlling the commissary's store.
- Closing the accounts of the commissary monthly.
(C) Costing and Financial Department:
- Recording all transfers and invoices for all restaurants.
- Revising all restaurant’s ending inventory.
- Preparing the costing sheet for all restaurants and reporting it to the head office with cost variance analysis.
- Handling all restaurants costs and analyzing all cost variances.
- Periodic inventory count for the restaurants.
- Reconciling supplier's books with ours for paying the outstanding.
Duties and responsibilities:
Financial department as a Junior Accountant from 07/2012 till 03/2015:
- Budget planning and recording (revenues and expenses).
- Reconciling daily sales deposits with the bank statement.
- Recording accounts receivable accounts and assure their subsidiary ledger.
- Bank reconciliation (revenues and expenses bank accounts) and credit card operation follow up.
- P&L and Balance sheet preparation.
- Petty cash disbursements and recording entries and payments.
- Treasury responsibility and checks disbursements and deposits.
Cost and Financial department as a Senior Accountant since 04/2015 till 06/2018:
(a)Warehouse department:
- Stock controller in the warehouse.
- Dispatch orders to restaurants and returns as well as receipt from vendors and Inventory count.
- Making detailed weekly reports about the inventory balance, receiving and nearly expired.
- inventories and reporting ageing inventory report regularly.
(b) Commissary department (Krispy Kreme doughnuts factory):
- Making recipes costs according to the international formula card and they must be matched.
- Recording the factory's daily production and waste also the restaurant's receiving and waste.
- Raw materials variance analysis between actual and standard.
- Reconciling and closing the catering balance weekly.
- Handling and controlling the commissary's store.
- Closing the accounts of the commissary monthly.
(C) Costing and Financial Department:
- Recording all transfers and invoices for all restaurants.
- Revising all restaurant’s ending inventory.
- Preparing the costing sheet for all restaurants and reporting it to the head office with cost variance analysis.
- Handling all restaurants costs and analyzing all cost variances.
- Periodic inventory count for the restaurants.
- Reconciling supplier's books with ours for paying the outstanding.
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