1. Financial control and reporting
· \: Unify the accounting rules, cost allocation logic and financial processes for Hong Kong and Mainland China's retail stores, group meals, central kitchens and supply chain businesses;
· \Consolidated financial statement preparation: Lead the monthly/quarterly/yearly group consolidated financial statements (including cross-border accounting standard conversion, such as HKFRS and PRC GAAP difference handling);
· \Business analysis
2. Budget and Cost Control
· \Comprehensive budget management
· \Supply chain cost optimization: Monitor the central kitchen's food waste rate and logistics costs in the supply chain, and push for cost reduction solutions to be implemented;
· \Store expenses control: Review the marketing and promotion activity input-output ratio, human resources cost structure rationality, and propose efficiency improvement suggestions.
3. Funds and tax management
· \Cash flow coordination: Manage the Hong Kong and Mainland account fund pool, optimize cross-border fund transfer efficiency and currency risk hedging;
· \Tax compliance: Ensure Hong Kong (profits tax/salary tax) and Mainland (value-added tax/corporate income tax) tax returns are compliant, coordinate tax audits;
· \Policy application: Study Hong Kong BUD special fund, tax incentives for the catering industry in the mainland, etc. policies, promote legal tax reduction.
4. Internal control and risk management
· \System building
· \Audit coordination: Lead annual external audits and internal inspections, rectify operational loopholes (such as supply chain fraud risks, store fake invoices);
· \System optimization: Promote financial systems (such as ERP) and business systems (POS/supply chain SCM) data exchange, and enhance automated reconciliation capabilities.
5. Team Management
· Responsible for the training, evaluation and cross-regional collaboration management of the Hong Kong and Mainland Chinese financial teams (10-15 people);
· Output a standardized financial operations manual (SOP), ensuring consistent execution of the two systems.
Three, employment qualifications and seniority requirements
Hard requirements
· \Educational qualifications: Accounting, finance bachelor's degree or above;CPA/ACCA/HKICPA certificate holders are preferred ;
· \Professional experience:
o \Minimum 6 years of financial experience , with at least 3 years of management experience in the food and beverage/chain retail industry;
o \Cross-border background: Have dual-region financial practical experience (such as cross-border settlement/IAS conversion/taxation declaration) between Hong Kong and the mainland;
o \: Familiar with at least two of the following: store operations, supply chain cost accounting, central kitchen BOM management;
· \System capability: Proficient in using ERP (such as Kingdee Cloud Star, Meituan Catering System, Catering King, Eats365), BI tools.
Core competencies
· \Risk sensitivity: Identify central kitchen cost overruns, supply chain payment terms anomalies, etc.;
· \Compliance capability: Proficient in Hong Kong's Company Ordinance and the mainland's Enterprise Accounting Standards;
· \Strategic thinking: Derive business strategies from financial data (such as new store investment return calculation, group meal pricing model optimization);
· \Cross-regional management: Adapt to a bilingual work environment (Hong Kong team needs Cantonese communication)
