Cost Controller – RDG

Job Type: Location Type: Not Specified

 

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. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

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 & 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 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

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: Demonstrate great attention to detail, ensuring accuracy in tasks and deliverables
• Communication and Organization Skills: Possess strong communication and organization skills, enabling effective collaboration within a dynamic team
• Analytical and Problem-Solving Abilities: Exhibit the ability to think clearly, analyze quantitatively, and problem-solve effectively
• Advanced Excel skills; experience with BI tools is a plus.
• Self-starter mentality: Ability to take a proactive approach to identifying and addressing challenges
• Task Management: Comfortably manage multiple tasks, balancing priorities to 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 fast-paced, high-pressure environment