mohamed shawky

Develop a financial management strategy and plan.
· Contribute to the development of financial policies and procedures.
· Preparing and submitting periodic reports to the BOD on the various activities
of the Department.
· Provide general guidance on the various aspects and activities of the financial
management department to ensure that tasks are carried out in a professional
manner and on time.
· Coordination with the managers of other departments to facilitate the
preparation and completion of annual budgets, reports and financial statements.
· Managing the activities of the general accounts, financial planning and
budgets departments, and encouraging full use of these activities by all
departments.
· Managing and directing all accounting operations related to the general
ledger, and maintaining the chart of accounts.
· Supervising and directing the preparation of reports and periodic financial
statements for the facility
· Managing internal control systems in relation to financial affairs to ensure the
accuracy of accounting records and documents, and to provide appropriate work
procedures.
· Managing, controlling and monitoring cash and banks, ensuring the
availability of necessary and sufficient cash for the establishment's needs,
reviewing and approving bank facilities, and supervising bank accounts.
· Monitoring the cash position, indebtedness and liquidity.
· Managing and directing the operations related to fixed assets, inventory and
capital, and reviewing the process of calculating their depreciation on a monthly
basis.
· Supervising and approving the development of the Estimated Budgeting
Guide, controlling the operational budget preparation process, capital
expenditure budgeting, and cash flow budgeting.
· Supervising the preparation of cash forecasts.
· Acting as a main point of contact with the external audit offices, and ensuring
that cooperation and support are provided to these offices when they carry out
their responsibilities, including - and mainly - approving the reports and financial
statements.
· Consulting the CEO regarding financial and operational objectives.
· Providing the necessary advice regarding the financial effects of management
decisions, and clarifying the financial opinion in the processes of acquisition or
disposal of assets and large investment decisions.
· Developing summaries and presentations to present the financial
performance of the facility to the senior management and the general manager.
· Building and maintaining long-term relationships with financial institutions.
· Determining the training and development needs of direct subordinates and
taking the necessary measures to raise the efficiency of the department's staff.
· Provide direction and leadership to all management personnel in order to
ensure the effectiveness and efficiency of the course of work, and to ensure that
all employees are aware of their primary role in management.
· Present and discuss management directives and procedures to its employees
to ensure that responsibilities and authorities are defined and understood.
. Monitoring the effective implementation for corporate governance framework
inside the finance dep.
. ensure that financial dep. are fully aware, updated and compliant with IFRS and
Egyptian accounting standards with all updates and requirements
. Managing the regulator reports to ensure that there is no gap of controls and we
are fully compliant with regulator instructions.
Supports CEO in drafting and issuing the annual reports to be submitted to the
BOD including to corporate governance practice in addition to financial reports

• Initiate cost and stock control department for TBS & ElAbd Foods.
• Managing and controlling the group costing & Stock control department.
• Responsible for calculating costs of food and beverage items.
• Engineer the menu in terms of costing. ‎
• Prepare Monthly P&L by branch.
• Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties for both factory & branches.
• Ensures that standard costs recorded in the cost systems are accurate and developed based on assumptions that were validated by business management.
• Update and maintain recipes into the systems

• Managing and controlling the group costing & Stock control department.
• Responsible for calculating costs of food and beverage items.
• Engineer the menu in terms of costing. ‎
• Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties.‎
• Ensures that standard costs recorded in the cost systems are accurate and developed based on assumptions that were validated by business management.
• Update and maintain recipes into the systems.
• Provide Management with reliable data and analysis to optimize strategic and pricing decisions.
• Developing and Improving cost accounting system.
• Analyze changes in product design, raw materials, manufacturing methods, or services provided, to determine its effect on cost.
• Involve in annual budget process.
• Prepare the budget of the plant in accordance with the Group guidelines and timing .
• Controlling actual expenses compared with budget.
• Analyzes monthly budget variances for the top management.
• Establish data base for Cost of unit analysis monthly, quarterly and yearly for each site and product.
• Conduct and Review cost reduction studies.
• Create new cost reports, and models.
• Provides management with reports specifying and comparing factors affecting prices and profitability of products or services.
• Preparation of costing for products of Kraft Foods Egypt ( Tang Instant Drink)
• Auditing the purchase requisitions ( PR ) & purchase orders ( PO ).
• Measuring the machine efficiency and people productivity.
• Implement job order costing cycle using Oracle application.
• Tracking inventory (raw materials, WIP and finished product) movement, determining period end inventory quantities and balances and reconcile vs. the physical count report.
• Calculating the cost of sales and non-sales related finished product issuance like samples, expired product, etc.
• Managing stock count take at the restaurants.‎
• Arrange surprise spot checks at the outlets.‎
• Organize stock count take and monthly closing procedures and to prepare all ‎journals. Prepare cost board and the related journal vouchers.‎
• Organize and monitor the stock count process (tools, reports, team involved…) .
• Prepare the reporting at both local level and at group level.

Recording the costing entries by performing the following: Tracking inventory (raw materials, WIP and finished product) movement,
determining period end inventory quantities and balances and reconcile vs. the physical count report
. Tracking raw material issuances to production floor and comparing to actual production to determine the variances vs standards.
Calculating the cost of sales and non-sales related finished product issuances like samples, expired product, etc. using standard costing method
. Maintaining the standard costs of the (raw materials and finished product)

1. Impleminting job order costing cycle.
2. Chicking material inventory - goods under inspection - cost variances.
3. Running cost manager.
4. Auditing inventory vouchers.
5. Managing the monthly physical count of WIP.
6. Prepare monthly closing reports.
7. Auditing the purchase requistions( PR ) & purchase orders ( PO )

1.Provided management with reports comparing factors affecting prices and profitability of products.
2.Explaining monthly budget variances to the management.
3.Preparations and analysis for month-end closing. -Variance analysis and development / maintenance of standard cost rates.
4.Studied and collected information to determine standard and actual costs of widget manufacturing including raw material purchases, inventory, and labor.
5.Ensures that standard costs recorded in the cost systems are accurate and developed based on assumptions that were validated by business management Managing the physical count annually and semi annually.

1.Preparation of costing for all company products
2.Preparation of costing for products of Kraft Foods Egyp ( Tang Instant Drink)
3.Cost analysis
4.Assure recording and revision of all inventory transactions, (warehouse transactions, manufacturing transactions).
5.Preparing monthly analysis for all inventory
6.Managing the physical count annually and semi annually.

1.Stock Control
2.Comparing between the Standard & the Actual Making
3.Pricing Products & Special Offers
4.Preparing Cost Production statement