Company Description La Poire Group is a leading food and beverage conglomerate in the Egyptian market, operating iconic brands such as La Poire and Beano’s Cafe. The group is driven by a culture that values passion, care, and creativity in everything team members do. La Poire focuses on creating joyful experiences for customers every day, not only on special occasions. Team members are encouraged to bring positive energy and a service mindset to their work, contributing to memorable moments for guests. Joining La Poire Group means becoming part of a collaborative environment that values people as much as performance.Role Description 1. Cost Control & Manufacturing Analysis:Establish and monitor accurate product costing based on standard recipes (Recipe Costing) for all pastries, bakeries, food, and beverage items.Analyze variances between standard and actual costs (Material, Labor, and Overhead) and identify root causes of waste or inefficiencies.Conduct regular and surprise inventory audits for factories and retail branches in coordination with the warehouse team.2. Pricing Strategy & Menu Engineering:Develop and execute strategic pricing models that reflect La Poire’s premium brand positioning while maximizing profitability and market competitiveness.Apply Menu Engineering concepts to analyze product performance (Profitability vs. Popularity) and recommend menu optimizations.Review and adjust pricing dynamically in response to market inflation, currency fluctuations, and raw material price spikes.3. New Product Development (NPD) & Decision Support:Collaborate with the R&D team and Executive Chefs to cost and price new products during the development phase to ensure target margins are met.Conduct financial feasibility studies for opening new branches, launching new product lines, or expanding catering contracts.4. Reporting & ERP Management:Generate comprehensive monthly profitability reports per branch, product line, and sales channel for top management review.Oversee and enhance the cost accounting modules within the ERP system, ensuring seamless integration with Point of Sale (POS) and inventory systems.QualificationsBachelor's degree in accounting, Finance, or a related field (CMA or MBA is highly preferred).7–10 years of experience in Cost & Pricing, with at least 3 years in a managerial role within the F&B, Hospitality, or FMCG sectors.Deep knowledge of Recipe Costing, Yield Management, and Menu Engineering.Advanced proficiency in ERP systems (such as SAP, Oracle, or Microsoft Dynamics).