General Accountant

POSITION SUMMARY
The General Accountant is responsible for maintaining accurate financial records, managing accounts payable, payroll, tax compliance, and cost control. With two restaurants (Bon & Club Rivage) and a centralized production unit, this role also ensures proper allocation of mutualized costs, internal billing, and transparent financial reporting between entities. The position plays a key role in supporting business efficiency, compliance, and decision-making.
KEY RESPONSIBILITIES
Accounts Payable & Expense Management
• Verify, record, and process vendor invoices, purchase orders, and staff expense claims.
• Schedule and execute timely payments to suppliers, landlords, and service providers.
• Reconcile vendor statements and resolve discrepancies.
General Accounting & Compliance
• Verify and record all business transactions in the accounting software.
• Record and manage fixed assets, depreciation, and amortization schedules.
• Prepare and reconcile data for tax declarations, ensuring compliance with local regulations.
• Support monthly and year-end closing activities.
Payroll & Staff Expenses
• Prepare payroll and ensure timely salary payments.
• Record related expenses including social insurance, benefits, and other staff costs.
Cost Control & COGS Management
• Assist the Head of Production in recording and consolidating COGS and supply costs.
• Monitor expense allocations and provide insights on cost control.
Mutualized Costs & Intercompany Billing
• Develop and maintain accounting systems for allocating mutualized costs between Bon and Club Rivage.
• Create tools for ordering and tracking production output (e.g., semi-finished goods).
• Ensure accurate billing from Club Rivage (hosting production) to Bon for semi-finished goods and shared expenses.
• Monitor, reconcile, and report intercompany transactions to ensure transparency.
Reporting & Analysis
• Analyze financial data to produce accurate weekly and monthly management reports.
• Provide financial insights to management for decision-making and operational efficiency.
• Ensure transparency in reporting across restaurants and the production unit.