Outpost

1. Financial Reporting and Compliance: Overseeing the preparation and accuracy of financial statements, including monthly, quarterly, and annual reports. Ensuring compliance with Indonesian Financial Accounting Standards (PSAK) and tax regulations.

2. Budgeting and Forecasting: Developing annual budgets and periodic financial forecasts. Working with department heads to track actual performance against the budget and make adjustments as needed.

3. Cost Control and Expense Management: Monitoring hotel costs, especially labor, food, and operational expenses. Implementing cost-control strategies without compromising guest experience and service standards.

4. Revenue Management Support: Collaborating with the revenue management team to analyze pricing strategies, room rates, and occupancy levels. Providing insights to optimize revenue through dynamic pricing, promotions, and inventory control.

5. Cash Flow Management: Ensuring healthy cash flow by monitoring daily balances, managing working capital, and overseeing receivables and payables. Preparing cash flow projections to meet the hotel’s operational needs.

6. Payroll and Labor Cost Management: Overseeing payroll processing and labor cost control. Ensuring compliance with Indonesian labor laws and coordinating with HR to manage staffing levels based on financial objectives.

7. Accounts Payable and Receivable Supervision: Managing AP and AR processes, ensuring timely payments to suppliers and accurate billing to clients. Overseeing collections and maintaining positive vendor relationships.

8. Tax Compliance and Filing: Ensuring timely filing and compliance with Indonesian tax laws, including VAT (PPN), corporate income tax (PPh), and employee taxes. Preparing for tax audits and implementing tax optimization strategies.

Senior Manager Finance Accounting

PT. Catur Boga Pratama

1. Financial Strategy and Planning: Assisting in developing and implementing financial strategies that align with the company’s long-term goals. Contributing to the planning process for expansion, budgeting, and financial forecasting.

2. Operational Oversight: Overseeing daily operations, including inventory management, supply chain efficiency, and ensuring that operational processes are aligned with financial goals. Working closely with kitchen and service teams to maintain operational standards and optimize efficiency.

3. Budgeting and Cost Control: Developing and monitoring budgets for various departments, focusing on controlling costs, particularly food, labor, and overhead expenses. Implementing cost-saving measures to improve the bottom line without compromising quality.

4. Financial Reporting and Analysis: Preparing accurate and timely financial reports, including profit and loss statements, balance sheets, and cash flow analyses. Providing actionable insights to senior management to support decision-making.

5. Inventory and Supply Chain Management: Ensuring efficient inventory levels, minimizing waste, and optimizing supplier relationships to control costs. Coordinating with suppliers to maintain consistent quality and favorable pricing.

6. Compliance and Internal Controls: Establishing and enforcing policies for internal controls to ensure accuracy in financial reporting, safeguarding of assets, and regulatory compliance. Ensuring compliance with Indonesian accounting standards and tax regulations.

7. Payroll and Labor Management: Overseeing payroll processing, managing labor costs, and ensuring compliance with local labor laws. Collaborating with HR on staffing, scheduling, and training to maintain an efficient workforce.

8. Tax Compliance and Planning: Ensuring timely and accurate filing of tax returns and other regulatory filings in compliance with Indonesian tax laws. Implementing tax planning strategies to optimize the company’s tax position.

Assistant Director of Finance & Operational

1. Financial Reporting and Compliance: Overseeing the preparation of financial statements, including profit and loss statements, balance sheets, and cash flow reports, ensuring compliance with Indonesian Financial Accounting Standards (PSAK).

2. Tax Compliance and Reporting: Ensuring compliance with Indonesian tax regulations, including corporate income tax (PPh), VAT (PPN), and withholding taxes. Filing timely and accurate tax returns and managing any tax audits or inquiries from tax authorities.

3. Budgeting and Forecasting: Working closely with management to create annual budgets and periodic forecasts. Monitoring actual financial performance against budgets and providing variance analyses.

4. Cost Management and Control: Monitoring food, beverage, labor, and other operational costs, implementing cost-control strategies, and working with culinary and operations teams to optimize costs while maintaining quality standards.

5. Payroll Tax and Labor Compliance: Ensuring that payroll taxes and related deductions are calculated and filed accurately in line with local labor laws. Collaborating with HR to ensure compliance with wage and hour regulations.

6. Accounts Payable and Receivable Oversight: Managing the AP and AR processes, ensuring accurate billing, timely collections, and efficient payment schedules with suppliers. Negotiating favorable payment terms with vendors.

7. Inventory and Asset Management: Overseeing inventory control systems and managing depreciation schedules for fixed assets. Conducting regular asset and inventory audits to ensure accurate financial recording.

8. Internal Controls and Audit Preparation: Developing and implementing internal controls to safeguard assets and ensure accurate financial reporting. Preparing for and coordinating internal and external audits.

9. Tax Planning and Advisory: Identifying opportunities for tax optimization and advising management on the tax impact of business decisions, new projects

Finance Accounting Tax & Office Manager

PT DEWA KULINER INDONESIA

1. Financial Reporting and Analysis: Preparing accurate and timely financial reports, including monthly, quarterly, and annual statements. Analyzing financial data to identify trends, variances, and areas for improvement.

2. Budgeting and Forecasting: Collaborating with management to create annual budgets and rolling forecasts. Monitoring actual versus budgeted performance, investigating discrepancies, and making recommendations for adjustments.

3. Cost Management: Monitoring and controlling costs, particularly food, labor, and overhead costs. Working with culinary and operational teams to implement strategies that optimize costs while maintaining quality.

4. Cash Flow Management: Ensuring a steady cash flow to meet operational needs, managing cash reserves, and optimizing working capital. Overseeing cash projections and ensuring liquidity for both short-term and long-term needs.

5. Inventory and Asset Control: Implementing controls for inventory, including tracking inventory costs and variances. Managing fixed asset records, depreciation schedules, and safeguarding company assets.

6. Internal Controls and Compliance: Establishing and maintaining financial policies and internal controls to safeguard assets and ensure financial accuracy. Ensuring compliance with relevant financial regulations and standards.

7. Accounts Payable and Receivable Oversight: Overseeing AP and AR processes, ensuring timely payment of invoices, accurate billing, and effective collections. Managing relationships with suppliers to secure favorable terms.

8. Profitability Analysis: Evaluating the profitability of menu items, special promotions, and other revenue streams. Providing insights on product or menu performance and making recommendations for pricing adjustments.

Finance controller & Human Capital Manager

1. Financial Planning and Budgeting: Developing and managing the company’s budgets, ensuring alignment with strategic goals. Working closely with department heads to establish annual budgets and periodically reviewing actual versus budgeted performance.

2. Financial Reporting: Overseeing the preparation of monthly, quarterly, and annual financial statements, including profit and loss statements, balance sheets, and cash flow statements. Providing insights into financial performance to senior management and stakeholders.

3. Cost Control and Analysis: Monitoring operational costs (such as food, labor, and overhead) and analyzing cost drivers. Implementing strategies to control expenses while maintaining quality standards. This often includes setting food and labor cost targets and working with culinary and operational teams to meet them.

4. Revenue Management and Forecasting: Projecting future revenues based on historical data, seasonal trends, and marketing initiatives. Working with sales and operations teams to optimize pricing, menu profitability, and sales channels.

5. Cash Flow Management: Ensuring healthy cash flow to meet the company’s operational needs, including timely payments to vendors and suppliers. Monitoring daily cash balances and managing investments or debt repayments as necessary.

6. Accounts Payable and Receivable Oversight: Overseeing the AP and AR processes, ensuring accurate invoicing, timely payments, and effective collections. Managing relationships with suppliers to optimize payment terms.

7. Financial Compliance and Risk Management: Ensuring compliance with local financial regulations, tax requirements, and internal financial policies. Preparing for audits and maintaining a strong control environment to mitigate financial risks.

Finance  Accounting Manager

The Wendy's Company

1. Financial Reporting and Analysis: Overseeing the preparation of daily, weekly, and monthly financial reports, including profit and loss statements, sales reports, and expense summaries. Analyze financial performance and identify trends or areas for improvement.

2. Budgeting and Forecasting: Assisting in the preparation of budgets and financial forecasts. Monitoring spending against the budget and providing insights to help management maintain profitability and control costs.

3. Cash Flow Management: Monitoring daily cash flow, including managing cash receipts, bank deposits, and reconciling discrepancies. Ensure sufficient cash is available to cover operational needs.

4. Accounts Payable and Receivable Oversight: Reviewing and approving invoices, managing payment schedules for suppliers, and ensuring timely collections on outstanding accounts receivable. Keep accurate records of payments and collections.

5. Expense Control and Cost Management: Tracking expenses related to food, labor, and overhead. Work with department heads to implement cost-saving measures and identify any unnecessary expenses.

6. Inventory and Asset Management: Collaborating with inventory managers to ensure accurate reporting of food and supply costs. Track asset purchases and manage depreciation schedules for fixed assets.

7. Payroll Oversight: Ensuring payroll processing is accurate and timely. Review payroll calculations, verify employee timesheets, and ensure payroll expenses align with labor budgets.

8. Compliance and Internal Controls: Ensuring adherence to financial policies, internal controls, and legal requirements. Preparing for and supporting audits, implementing any necessary controls to safeguard assets and financial data.

9. Bank Reconciliation: Performing or overseeing bank reconciliations to verify that the restaurant’s bank balances match the accounting records. Investigate and resolve discrepancies as needed.

Finance Supervisor

ISMAYA GROUP

1. Inventory Management: Monitoring inventory levels of food, beverages, and supplies, ensuring accurate records, and coordinating with suppliers for timely restocking. Conduct regular inventory counts to compare actual usage against records.

2. Cost Analysis: Analyzing costs of ingredients, supplies, and operational expenses to control waste and prevent cost overruns. Assess supplier costs regularly and negotiate for better pricing if necessary.

3. Recipe and Menu Costing: Calculating the cost of each menu item by considering ingredient prices, portion sizes, and preparation time. This helps ensure profitable pricing for menu items and aids in adjusting recipes to maximize profit margins.

4. Daily and Monthly Reporting: Preparing cost reports that track food and beverage costs, labor costs, and other operational expenses. Generate monthly and weekly summaries for management to support budget and spending oversight.

5. Budgeting and Forecasting: Assisting in the creation of budgets by providing detailed cost forecasts based on historical data and anticipated needs. Regularly monitoring the budget to ensure spending aligns with goals.

6. Waste Control: Identifying areas where waste occurs (such as spoiled ingredients, portion sizes, or inefficient processes) and implementing measures to minimize waste. Train kitchen and floor staff on best practices for reducing waste.

7. Supplier Coordination: Collaborating with suppliers to manage costs effectively, secure quality products at competitive prices, and ensure timely deliveries. Track any price changes or market fluctuations that could impact costs.

8. Cost Audits and Compliance: Conducting audits to verify that financial records for food and beverage costs are accurate and in compliance with the restaurant’s cost-control policies.

Cost Controller

7-Eleven

1. Daily Transaction Monitoring:  Reviewing and verifying daily financial transactions, including sales reports, cash flow, and reconciliations to ensure accuracy in financial reporting.

2. Accounts Payable and Receivable: Managing payments to vendors and suppliers, tracking invoices, ensuring timely payments, and overseeing collections from customers or other business partners.

3. Bank Reconciliation: Conducting regular bank reconciliations to ensure that bank records match the company’s internal records.

4. Inventory and Asset Management: Monitoring inventory levels, ensuring records align with physical stock, and overseeing asset depreciation schedules and asset tracking.

5. Financial Reporting: Preparing monthly, quarterly, and annual financial reports, including profit and loss statements, balance sheets, and cash flow reports.

6. Expense Tracking and Budget Management: Keeping track of operating expenses and comparing actual costs to budgeted amounts. Identifying any discrepancies and reporting them to management.

7. Compliance and Auditing: Ensuring compliance with local tax regulations and assisting with audits. Preparing necessary documentation for internal and external audits.

8. Payroll Processing: Assisting in payroll processing, including recording payroll expenses and verifying accuracy in payroll calculations.

9. Data Entry and Record-Keeping: Maintaining accurate financial records, updating accounting software, and ensuring data accuracy and confidentiality.

10. Financial Analysis and Forecasting: Supporting financial planning by analyzing past financial data, identifying trends, and assisting in budgeting and forecasting activities.

11. Supporting Management in Decision Making: Providing financial insights and reports that support management in making strategic and operational decisions.

Accounting Officer

Hello! I’m Ibrahim, a Senior Finance & Accounting professional with over 12 years of experience across the F&B, hospitality, and retail sectors. My background includes a strong foundation in financial planning, tax compliance, cost control, and team leadership, currently serving as the Senior Manager of Finance & Accounting at PT. Outpost Creative Space in Bali. 

Throughout my career, I've led financial operations, optimized cash flow, and implemented strategic cost-control measures, contributing to the success of recognized brands like Wendy’s, Coffee Bean, and 7-Eleven. I’m passionate about aligning financial strategies with business goals to drive growth and efficiency, and I’m always looking for ways to innovate and improve.

I hold a Master’s degree in Human Resource Management (Cum Laude) and am certified in Human Capital and Industrial Relations Management by BNSP, bringing a strong blend of financial acumen and strategic management to any team I join. I’d be excited to connect with you.

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