OVERVIEW

Execution, innovation, curiosity, and passion – these are the values that set them apart from the rest. Our client’s strategy is to build unique food products that are focused on providing consumers with healthy alternatives that they can feel good about feeding their families. Their exclusively Canadian products are available through select national grocery chains, leading natural and organic retailers, event catering, or direct to the home.
Our client is looking for an Accounting Manager with Food and Beverage experience to join their Finance Team. This person should be dynamic, energetic, well-organized, and have a strong aptitude for gathering and analyzing data. We are seeking a career-driven professional with excellent interpersonal and organizational skills who wants to be a part of a winning team and organization!

EXPERIENCE

• Bachelor’s degree in accounting, Finance or related field
• 3-5 years of previous kitchen/food cost management experience with a caterer/restaurant
• Strong analytical and critical thinking skills
• Strong computer skills and the ability to learn new software quickly.
• Excellent communication skills, both verbal and written.
• Ability to multitask and have proven organizational and time management skills.
• Ability to work independently and as part of a team
• Advance proficiency in Microsoft Excel, Power BI
  Job Type: Full-time
  Pay: $60,000.00-$80,000.00 per year

Benefits:

• Dental care
• Extended health care
• On-site parking
• Vision care

Experience:

• food, beverage, or restaurant: 1 year (required)

Work Location: In perso

• Assist in preparing monthly financial statements and journal entries.
• Approve bank reconciliations and month-end journal entries.
• Review and approve monthly account reconciliations.
• Generate transactional data and ad-hoc analysis to support operational decision-making with recommendations.
• Assist with the supervision and development of the finance team, providing guidance and training on accounting policies and procedure.
• Monitor portion control and recipe consistency to maintain expected yields.
• Tracking food waste and implementing waste reduction strategies.
• Analyzing food costs and menu profitability.
• Managing inventory levels and ordering to minimize spoilage.
• Conducting regular inventory counts and cost analysis.
• Working with suppliers to optimize purchasing.
• Training staff on proper portioning and waste prevention techniques.