JOB DESCRIPTION
Job Title:
Inventory and Cost Accountant
O*NET Code:
13-2031.00 (Budget Analysts)
Job Level:
L3 — Specialist
Job Code:
NR-Finance-02
Sector:
Finance & Accounting
Company:
Al-Nardin Company
Division:
Cost & Budgeting
Department:
Finance Department
Section:
Accounting
Reports To:
 
Subordinates:
 
Functional Manager
 
 
Job Purpose
Maintain accurate inventory and cost records for the venue's restaurants, perform monthly food-cost analysis, and provide insights to control wastage and improve profitability. The role applies specialist expertise within the Finance domain, ensuring that day-to-day work meets technical, regulatory, and quality requirements while contributing to the unit's continuous-improvement agenda. The job-holder is expected to operate with a high degree of autonomy on routine tasks while escalating complex matters appropriately.
Key Duties & Responsibilities
●  Record and reconcile inventory movements (purchases, transfers, consumption, wastage).
●  Run monthly stock counts at all outlets and reconcile to the books.
●  Calculate food and beverage cost percentages by outlet and menu item.
●  Analyse wastage, theft, and variance and recommend controls.
●  Support menu costing and profitability analysis with the F&B team.
●  Provide inputs to budgeting and forecasting cycles.
●  Apply specialist technical knowledge to ongoing operations and contribute to continuous improvement initiatives.
●  Maintain accurate records and documentation in line with regulatory and quality-system requirements (ALCOA+, ISO 9001).
●  Support audits, inspections, and certification programmes by providing technical evidence on request.
●  Participate in cross-functional projects to address operational challenges and improvement opportunities.
Qualifications & Requirements
Bachelor's in Accounting / Finance.
 
● Languages: Working proficiency in Arabic (native or near-native) and English (intermediate or above for technical reading and reporting).
● Computer literacy: Proficiency in Microsoft Office (Word, Excel, PowerPoint) and the company's enterprise systems (ERP/LIMS/CMMS as applicable to the role).
Experience
3+ years in inventory or cost accounting, ideally hospitality.
 
● Track record of successful delivery in a comparable role within a regulated or quality-driven environment.
● Demonstrated ability to operate within an Iraqi-Group setting, working with internal stakeholders across functions and external regulators / partners.
Skills & Competencies (Knowledge, Skills and Abilities)
Knowledge
●  Cost accounting principles
●  Inventory valuation methods
●  Hospitality / F&B operations
Skills
●  Analytical reasoning
●  Spreadsheet and reporting
●  Site-level coordination
Abilities
●  Spot anomalies in stock data
●  Communicate with non-finance staff
●  Sustain accuracy under multi-outlet workload
Key Performance Indicators (KPIs)
●  Stock count completion — Target: 100% monthly | Frequency: Monthly | Source: Inventory system
●  Variance vs. theoretical cost — Target: Within ±2% | Frequency: Monthly | Source: Cost report
●  Wastage % of revenue — Target: ≤ 3% | Frequency: Monthly | Source: F&B report
 
Prepared by: (Direct Manager)
Reviewed by: (BUHR / HRBP)
Approved by: (Group OD Manager)
Approved by: (Group HR Director)
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Position: _________
Signature: ________
Date: ____________
Name: ____________
Position: _________
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Position: _________
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Acknowledgement
This certifies that I have read the job description and I am able to perform all essential duties as outlined.
Employee Name: ________________   Signature: ________________   Date: ________________