Financial Manager

​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)