Controller - RDG (Finance Business Partner F&B)

Riviera Dining Group•Miami, FL

10d•Onsite

About The Position

At Riviera Dining Group, the 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.

Requirements

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.
Demonstrate great attention to detail, ensuring accuracy in tasks and deliverables.
Possess strong communication and organization skills, enabling effective collaboration within a dynamic team.
Exhibit the ability to think clearly, analyze quantitatively, and problem-solve effectively.
Advanced Excel skills; experience with BI tools is a plus.
Ability to take a proactive approach to identifying and addressing challenges.
Comfortably manage multiple tasks, balancing priorities to meet deadlines.
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 fast-paced, high-pressure environment.

Nice To Haves

experience with BI tools is a plus.

Responsibilities

Working closely with the Corporate Accountants/Analysts & venue leaders in key areas for our portfolio of businesses.
Develop and manage annual budgets and financial forecasts in collaboration with Corporate Controller.
Monitor comps (complimentary items) and voids daily to ensure they remain within approved budget thresholds.
Develops, analyzes and interprets statistical and accounting information to assess operating results in terms of profitability, 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.