Assistant Controller


Knowledge, Skills and Experience

  • Bachelor’s degree in Accounting or Finance preferred or related major field of study
  • In addition, three to five years finance experience with at least one year in financial management required
  • One to three years catering or related experience required
  • SAP or similar software experience required
  • Significant experience in financial analysis
  • Excellent communication skills both verbal and written

Role Purpose Statement: Assist General Manager and Controller with the financial affairs of the Customer Service Center (CSC) or business unit and with preparation of financial analyses of operations, including financial statements and supporting schedules that will drive business decisions on a daily basis, along with periodic audit of key functional areas from a financial risk mitigation and accuracy of reporting.

Key Interfaces: (internal, external) Internal: CSC and/or business unit management, Headquarters Finance and Accounting, Sales, Operational Excellence, Procurement, Program Management, auditors External: customers, vendors, auditors

Main Accountabilities

Financial Planning and Analysis

  • Assist Controller in the preparation and analysis of monthly Profit and Loss (P&L), customer profitability reports, budgets and interim forecasts which includes monitoring daily performance, analyzing operating results and making recommendations that will optimize facility profitability
  • Assist Controller in the responsibilities associated with complete and accurate customer accounting and financial reporting
  • Together with Controller develop and maintain effective internal audit process in which ensure unit compliance to accounting policies and procedures
  • Monitor and ensure robust inventory process and reporting
  • Responsible for identifying cost and revenue opportunities which will support achievement of CSC financial goals
  • Assist Controller to drive financial accountability in all functions in a kitchen from material cost to departmental cost


  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Guide, motivate and develop the directly and indirectly subordinate employees
  • Plan, implement and control the cost and project budget in the area of responsibility; initiate and steer corrective actions in case of deviations

Key Performance Indicators (KPI)

  • Accurate and timely monthly reporting, budgeting and update forecast
  • Profitability in kitchen
  • Compliance with internal guidelines, policies, and strategies
  • Standing, acceptance by superior and line managers


  • Strategic Orientation
  • Achievement Orientation
  • Organizational Effectiveness
  • People Development
  • Customer Orientation
  • Team Leadership



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