Audit Manager

A. Internal Audit Management

• Audit Planning: Develop the annual, risk-based internal audit plan, including scoping, budgeting, and scheduling for financial, operational, and compliance audits across the bakery.
• Execution: Lead and manage the audit team in the field, ensuring all audit procedures are executed efficiently, effectively, and in accordance with professional auditing standards.
• Reporting: Prepare and present clear, concise, and objective audit reports to senior management and the Audit Committee, summarizing findings and providing practical, value-added recommendations for corrective action.
• Follow-up: Track and validate the timely implementation of management's corrective actions to ensure identified risks and control deficiencies are effectively remediated.

B. Financial & Operational Control

• Financial Audits: Evaluate the design and operating effectiveness of internal controls over financial reporting (e.g., inventory valuation, revenue recognition, procurement, and fixed assets).
• Cost Control: Review manufacturing processes and cost centers to identify and recommend improvements in cost controls, waste reduction, and inventory management specific to baking ingredients and finished goods.
• ERP Systems: Audit controls within the Enterprise Resource Planning (ERP) systems (e.g., SAP, QuickBooks) related to production planning, raw material usage, and recipe management.
• Fraud Risk: Assess and monitor the risk of fraud and provide assurance on the effectiveness of fraud prevention controls.

C. Compliance & Food Safety (Critical to Bakery)

• Food Safety Audits: Conduct operational audits to ensure strict compliance with HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practices), and other regulatory food safety standards in production areas.
• Traceability: Verify the integrity of the supply chain and product traceability systems, ensuring all raw materials and finished products can be accurately tracked in case of a product recall.
• Quality Assurance: Audit quality control processes, hygiene, sanitation, and adherence to established product specifications and shelf-life protocols.
• Regulatory Compliance: Ensure compliance with all local, state, and federal laws and regulations relevant to the food and beverage industry.

Education & Certification

• Bachelor's Degree in Accounting, Finance, or a related field.
• Professional Certification is Mandatory: CPA (Certified Public Accountant) or CIA (Certified Internal Auditor).
• Relevant food safety/quality certifications (e.g., HACCP) are a strong advantage.

Experience

• Minimum of 5+ years of progressive experience in auditing, with at least 2 years in a management or supervisory role.
• Prior experience in the Food & Beverage, Manufacturing, or Retail (with an in-house production component) industry is highly preferred.
• Extensive experience with internal control frameworks (e.g., COSO) and risk assessment methodologies.
• Experience with ERP systems used in manufacturing (e.g., SAP, Oracle, or similar).

Skills & Competencies

• Technical Proficiency: Expert knowledge of GAAP, auditing standards, and internal control best practices.
• Analytical Rigor: Exceptional ability to analyze complex data, identify root causes of deficiencies, and recommend effective solutions.
• Communication: Excellent written and verbal communication skills to present complex findings to non-financial stakeholders, including bakery operations staff and executive management.
• Integrity: High level of professional skepticism, objectivity, and commitment to maintaining confidentiality.
• Leadership: Proven ability to manage, mentor, and develop a team of auditors.