Eunice Mwaniki Email and Phone Number

COST ACCOUNTANT Overall in charge of food and beverage accounting function. (Continuous monitoring, training, templates development). Costing of menu products based on recipes and advises on pricing. Monitoring trading margins changes arising from changes in input costs. Cost of raw material yields and usage as support to purchasing and production units. Design system to reduce wastage and improve production efficiency. Presenting monthly and weekly F&B Reports. Cost & Revenue data analysis through reports such as PI, KPI, Sales per person and any other as per Management requirements. Maintain proper audit trails and reconciliation of all reports in compliance with the company policies. Perform verification and reconciliation tasks on invoices and receipts balances according to company policies. Ensure proper set up and running of accounting systems by designing F & B Template for use to monitor performance of branches. Continuously study weaknesses in controls implemented at the restaurant, bar and kitchen and ‎suggest for improvements Ensure that stock records systems are accurate and up-to-date and regular assets stock takes are carried out.  To assist with the checking of overhead costs to ensure that all departments are aware of costs, particularly when there have been deviations from the acceptable norm.  Physically assist with stocktaking at stipulated intervals.  To compile control reports for bars and kitchen showing percentage profits. Compile consumption reports of metered fuels, showing units consumed and variances.  To compile stock check reports, with a breakdown of items checked and give comments where variances occur.PAYROLL ACCOUNTANT File KRA Returns; PAYE, NHIF, NSSF, Withholding Tax, VAT, Standard levy, Catering Levy. Reconciliation of Debtors Ageing Analysis and posting debtors cheque. Payroll Preparation; salary increments, promotions, Exits, New staff.