ZipRecruiter
Overview
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. RDG is a collective focused on excellence, immersive experiences, organic design, and a refined culinary journey. MILA has achieved significant early success, and RDG has expanded into multiple concepts with upcoming projects in Florida and beyond.
Summary: At Riviera Dining Group, the Cost Controller is an integral part of the business team. You will thrive in a fast-paced environment, gaining exposure to a variety of brands associated with our Food & Beverage teams. Your work will have a direct impact on the overall growth and profitability of the business.
Responsibilities
Your responsibilities will include working closely with the Corporate Accountants/Analysts and venue leaders in the following key areas for our portfolio of businesses.
Strong understanding of financial statements and all supporting schedules (Balance Sheet, Income Statement, Cash Flow Statement).
Develop and manage annual budgets and financial forecasts in collaboration with the Corporate Controller.
Monitor comps (complimentary items) and voids daily to ensure they remain within approved budget thresholds.
Develop, analyze and interpret statistical and accounting information to assess operating results in terms of profitability and performance against budget.
Establish and maintain inventory control systems, including setting par levels and monitoring stock usage.
Coordinate with kitchen and bar staff to reduce waste, optimize ordering, and minimize spoilage.
Partner with third-party beverage counters to ensure accurate inventory tracking and cost control.
Monitor beverage cost trends and analyze variances to ensure profit margins remain within budgeted targets.
Conduct profitability analysis (AVT reporting) of menu items using sales and cost data; make recommendations to enhance menus, pricing, and composition to increase margins based on economic changes.
Perform daily payroll analysis to align labor costs with business levels and optimize workforce efficiency.
Collaborate with department heads to manage head count planning (FTE) based on sales trends and seasonal fluctuations.
Generate reports on cost trends and recommend adjustments to improve overall financial performance.
Collaborate cross-departmentally and manage special projects as requested.
Lead the weekly Red Flag and 2-Week Look Ahead meetings to proactively identify and discuss deviations from budget.
Oversee the financial performance of the commissary.
Drive finance process improvements, including automation, reporting enhancements, and systems integration.
Requirements / Qualifications
Bachelor’s degree in finance, Accounting, Hospitality Management, or a related field.
Minimum of 3–5 years of experience in cost control or financial management in a restaurant or hospitality setting.
Proficient in accounting software and ERP systems such as R365.
Attention to detail; strong accuracy in tasks and deliverables.
Strong communication and organizational skills; ability to collaborate within a dynamic team.
Analytical and problem-solving abilities; ability to think clearly, analyze quantitatively, and solve problems effectively.
Advanced Excel skills; experience with BI tools is a plus.
Self-starter mentality with proactive approach to challenges.
Ability to manage multiple tasks and meet deadlines.
Other Skills and Knowledge
Strong understanding of hospitality industry accounting principles.
Strong analytical and problem-solving skills.
Excellent written and verbal communication skills.
Ability to multi-task and work in a fast-paced, high-pressure environment.
#J-18808-Ljbffr
Summary: At Riviera Dining Group, the Cost Controller is an integral part of the business team. You will thrive in a fast-paced environment, gaining exposure to a variety of brands associated with our Food & Beverage teams. Your work will have a direct impact on the overall growth and profitability of the business.
Responsibilities
Your responsibilities will include working closely with the Corporate Accountants/Analysts and venue leaders in the following key areas for our portfolio of businesses.
Strong understanding of financial statements and all supporting schedules (Balance Sheet, Income Statement, Cash Flow Statement).
Develop and manage annual budgets and financial forecasts in collaboration with the Corporate Controller.
Monitor comps (complimentary items) and voids daily to ensure they remain within approved budget thresholds.
Develop, analyze and interpret statistical and accounting information to assess operating results in terms of profitability and performance against budget.
Establish and maintain inventory control systems, including setting par levels and monitoring stock usage.
Coordinate with kitchen and bar staff to reduce waste, optimize ordering, and minimize spoilage.
Partner with third-party beverage counters to ensure accurate inventory tracking and cost control.
Monitor beverage cost trends and analyze variances to ensure profit margins remain within budgeted targets.
Conduct profitability analysis (AVT reporting) of menu items using sales and cost data; make recommendations to enhance menus, pricing, and composition to increase margins based on economic changes.
Perform daily payroll analysis to align labor costs with business levels and optimize workforce efficiency.
Collaborate with department heads to manage head count planning (FTE) based on sales trends and seasonal fluctuations.
Generate reports on cost trends and recommend adjustments to improve overall financial performance.
Collaborate cross-departmentally and manage special projects as requested.
Lead the weekly Red Flag and 2-Week Look Ahead meetings to proactively identify and discuss deviations from budget.
Oversee the financial performance of the commissary.
Drive finance process improvements, including automation, reporting enhancements, and systems integration.
Requirements / Qualifications
Bachelor’s degree in finance, Accounting, Hospitality Management, or a related field.
Minimum of 3–5 years of experience in cost control or financial management in a restaurant or hospitality setting.
Proficient in accounting software and ERP systems such as R365.
Attention to detail; strong accuracy in tasks and deliverables.
Strong communication and organizational skills; ability to collaborate within a dynamic team.
Analytical and problem-solving abilities; ability to think clearly, analyze quantitatively, and solve problems effectively.
Advanced Excel skills; experience with BI tools is a plus.
Self-starter mentality with proactive approach to challenges.
Ability to manage multiple tasks and meet deadlines.
Other Skills and Knowledge
Strong understanding of hospitality industry accounting principles.
Strong analytical and problem-solving skills.
Excellent written and verbal communication skills.
Ability to multi-task and work in a fast-paced, high-pressure environment.
#J-18808-Ljbffr