Job Description

Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton’s Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, and Vegas. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage and design.

Multi-Property Financial Oversight

• Consolidate and oversee financial reporting across all properties.
• Ensure consistency in accounting policies and procedures at each location.
• Conduct regular property-level audits and variance analysis.

Revenue Management Collaboration

• Work closely with Revenue Managers to forecast revenues based on occupancy, ADR (average daily rate), and RevPAR (revenue per available room).
• Help optimize pricing strategy by integrating financial forecasting with market demand data.

Budgeting & Forecasting

• Develop annual budgets for each property and the group overall.
• Analyze monthly P&L statements, identify cost-saving opportunities, and forecast financial trends.

Cash Flow & Working Capital

• Monitor daily cash balances across properties.
• Optimize working capital through AP/AR oversight and cash flow management.

  Internal Controls & Compliance

• Establish SOPs for cash handling, POS reconciliation, procurement, and petty cash.
• Ensure compliance with local tax laws, licensing, health & safety financial standards, and audit requirements.

Payroll & Labor Cost Management

• Oversee payroll processing and labor cost analysis (a key cost driver in hospitality).
• Work with HR and Operations to align staffing levels with budget and seasonality.

Systems & Technology

• Implement or manage PMS-integrated accounting systems (e.g., Opera, M3, Sage Intacct).
• Automate reporting and increase visibility into operational performance metrics.

Education & Experience Requirements

• Bachelor’s degree in one of the following:
• Accounting
• Finance
• Business Administration
• Hospitality Management (with strong finance courses)

Nice to have but not required

• Master’s degree (MBA or master’s in accounting/finance)

Certifications

• CPA (Certified Public Accountant)
• CMA (Certified Management Accountant) – Focuses more on internal financial planning and analysis
• CHAE (Certified Hospitality Accountant Executive) – Specific to hospitality finance (offered by HFTP)

At least 3 years experience in similar role for a national, multi-unit restaurant company.

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