I am an accountant {part-time or temporary}. I offer cost accounting and financial control services for restaurants, aiming to help management reduce waste, control food and beverage costs, and improve profit margins. • Preparing and calculating Food Cost & Beverage Cost. • Preparing Recipe Costing and calculating the cost of each item and recipe. • Following up on and analyzing inventory, stocktaking, and reconciling balances. • Analyzing discrepancies in stocktaking, shortages, and surpluses. • Monitoring spoilage, damage, and loss, and reducing waste rates. • Reviewing purchases, invoices, and supplier prices. • Following up on the movement of materials from purchase, receipt, storage, and issuance. • Monitoring the movement of items between warehouses, branches, and kitchens. • Preparing and analyzing COGS and cost of sales. • Analyzing variances between actual and standard costs. • Analyzing item profitability and profit margins. • Reviewing selling prices and pricing based on cost and profitability. • Preparing reports on costs, inventory, waste, and profitability. • Linking the accounting system with costs and production. • Improving internal control procedures and reducing leakage and errors. • Providing recommendations to reduce costs, improve operations, and increase restaurant profitability. Sudanese