Finance Manager

The Finance Manager oversees the profitability and financial health of the business. They are expected to handle critical hospitality-specific tasks like food and beverage cost controls, payroll reconciliation, and budget forecasting, while ensuring compliance with local tax and labor laws. Key Responsibilities Cost Control & Analysis: Monitor prime costs (Cost of Goods Sold (COGS) and labor) against revenue to ensure the restaurant maintains a healthy profit margin. Payroll & Gratuities: Manage weekly payroll processing, tip pooling and distribution, and payroll tax filing. Financial Reporting: Generate weekly, monthly, and yearly Profit & Loss (P&L) statements and cash flow forecasts. Vendor & Inventory Management: Negotiate supplier contracts, analyze invoice accuracy, and reconcile inventory to avoid waste or over-ordering. Pricing Strategy: Collaborate with the executive chef and general manager to optimize menu engineering and pricing. Compliance: Ensure all local Chicago and Illinois tax codes, tip compliance, and health department regulations are strictly followed. Education: Bachelor's degree in Finance, Accounting, or Business Administration.

Experience: 3–5 years of financial management experience, ideally in the hospitality, food service, or multi-unit restaurant industry. Technical Skills: Advanced proficiency in Microsoft Excel, point-of-sale (POS) data integration, and accounting software (e.g., QuickBooks). More detail about Carver 47 part of The Little Black Pearl Family, please visit https://culinaryagents.com/entities/259858-Carver-47-