Job Title: Director of Profit & Loss (Hospitality Group)

Location: Plano, TX

About the Role:

A growing, multi-concept restaurant group headquartered in the Dallas–Fort Worth area is seeking a Director of Profit & Loss to oversee financial performance and drive profitability across its portfolio of high-volume restaurants.

This strategic, data-driven leader will partner closely with operations and finance to translate financial insights into actionable strategies, ensuring alignment between business objectives and restaurant-level execution. The role is ideal for a hospitality finance professional who thrives at the intersection of analytics, operations, and leadership.

Key Responsibilities

• Oversee full P&L performance across multiple restaurant locations (6+), ensuring accuracy and alignment with company targets.
• Develop and implement standardized P&L reporting tools for consistent multi-unit analysis.
• Conduct detailed food, beverage, and labor cost analyses to identify opportunities for improved margins.
• Partner with operations and culinary leadership to influence cost management and accountability at the restaurant level.
• Lead weekly financial review meetings with GMs and Chefs to track performance, clarify metrics, and support corrective action.
• Support the COO and VP of Finance with budgeting, forecasting, and long-term financial planning.
• Ensure compliance with financial controls and internal audit standards.
• Translate data into strategic insights that improve operational efficiency and bottom-line results.

Ideal Candidate Profile

• 7+ years of progressive financial management experience, including at least 3 years in multi-unit restaurant or hospitality operations.
• Deep understanding of restaurant P&L, cost structures, and financial levers — from prime costs to EBITDA flow-through.
• Strong analytical skills with expertise in Excel, financial modeling, and data-driven decision-making.
• Effective communicator able to educate, coach, and influence cross-functional teams.
• Proactive, detail-oriented, and comfortable balancing strategic priorities with hands-on problem solving.
• Bachelor’s degree in Finance, Accounting, or Hospitality Management preferred.

Performance Metrics

• Maintain labor and food cost targets within benchmarked ranges.
• Improve prime cost efficiency and year-over-year EBITDA margin growth.
• Ensure accuracy and timeliness of P&L reporting and monthly reconciliations.
• Strengthen operational financial acumen across the leadership team.