Group Finance Manager

JOB PURPOSE
To take overall responsibility for financial control across the portfolio, ensuring accurate accounting, strong cost discipline, proper tax compliance, controlled purchasing, disciplined supplier management, and clear financial reporting to ownership. The role is expected to function as a commercial finance partner to the business - not simply as an accounting position.
1. ACCOUNTING & FINANCIAL CONTROL
• Oversee complete accounting and bookkeeping across the restaurant portfolio.
• Ensure all revenue, expenses, assets and liabilities are accurately recorded and supported.
• Control cash, bank accounts, POS settlements, credit-card receipts and payment reconciliations.
• Review accounts payable, accounts receivable and supplier balances.
• Maintain proper documentation and audit trails for all financial transactions.
2. P&L & MANAGEMENT REPORTING
• Prepare an individual monthly P&L for each business unit and a consolidated group P&L.
• Compare actual performance against budget, forecast and prior periods.
• Identify unusual expenses, revenue leakage, margin pressure and areas requiring corrective action.
• Provide ownership with a concise monthly financial summary and clear explanation of major variances.
3. BUDGETING, FORECASTING & CASH FLOW
• Prepare annual budgets, monthly forecasts and rolling cash-flow projections.
• Maintain payment schedules and working-capital visibility.
• Ensure sufficient liquidity is maintained for payroll, suppliers, tax and operating commitments.
• Control unapproved or non-essential expenditure.
4. COST CONTROL
• Monitor food cost, beverage cost, payroll cost, operating expenses and gross operating margins.
• Review recipe costing, menu profitability and key cost drivers with operations and kitchen teams.
• Control stock, inventory, wastage, breakage and inter-outlet transfers.
• Investigate significant cost variances and recommend corrective action.
5. PURCHASING & PROCUREMENT
• Supervise purchasing and procurement activities across the portfolio.
• Review supplier quotations, price changes and purchasing patterns.
• Negotiate better pricing, credit terms and commercial conditions where appropriate.
• Ensure major purchases are competitively sourced and properly approved.
• Continuously identify cost-saving opportunities without compromising operational quality.
6. SUPPLIER CONTRACTS & COMMERCIAL CONTROL
• Review and maintain supplier agreements, service contracts and key commercial arrangements.
• Track contract terms, payment conditions, renewal dates and commercial obligations.
• Support ownership in supplier negotiations and major purchasing decisions.
• Ensure purchases and payments follow approved contractual terms.
7. TAX & STATUTORY COMPLIANCE
• Ensure compliance with Vietnamese accounting, invoicing and tax regulations.
• Oversee VAT, CIT, PIT and other statutory filings and payments.
• Coordinate with tax authorities, auditors and external professional advisers as required.
• Ensure tax invoices and supporting documents are complete, valid and properly archived.
8. PAYROLL & STAFF COST CONTROL
• Review monthly payroll before payment.
• Monitor payroll and manpower cost against revenue, productivity and approved budget.
• Review salaries, allowances, service charge and other staff-related costs for accuracy.
9. INTERNAL CONTROLS & RISK
• Establish and maintain financial-control procedures across all restaurants.
• Monitor cash handling, discounts, voids, complimentary items, refunds and payment controls.
• Ensure clear approval procedures for purchasing, supplier onboarding and payments.
• Reduce exposure to fraud, leakage, duplicate payments and financial irregularities.
10. TEAM MANAGEMENT
• Manage, train and develop accounting, purchasing, reconciliation and cost-control staff.
• Set clear responsibilities, reporting deadlines and documentation standards.
• Ensure each business unit submits accurate financial information on time.
• Build a disciplined finance function capable of supporting future portfolio growth.