- Budget Planning Organize and implement the Company's annual Budget Plan (BP) / Business Plan (BP) for each fiscal year.
Deploy the approved Budget Plan/Business Plan throughout the year; monitor implementation progress and ensure that all execution items are controlled within the approved budget framework.
- Financial Analysis Analyze business performance indicators and prepare reports to evaluate the operational efficiency of each brand.
Work with Business Managers on periodic financial reports and propose solutions for restaurants with ineffective operational performance indicators.
Analyze and reconcile business performance with market conditions and actual trends to assess and provide early warnings of potential risks.
Develop analytical models to advise on cost optimization solutions.
- Cost Control Review and evaluate costs and company-wide policies in accordance with CNPQ regulations.
Organize and implement cost optimization / efficiency improvement programs by topic or project.
Propose thematic initiatives to control and optimize costs for the Company.
