Restaurant 365 Operations Account Manager
provident hospitality groupKnoxville, TN
$65,000 – $75,000APPLY NOW (opens in a new tab)
Restaurant 365 Operations Account Manager
provident hospitality groupKnoxville, TN
today
Occupations
Food Service ManagersFirst-Line Supervisors of Food Preparation and Serving WorkersChefs and Head Cooks$65,000 – $75,000
APPLY NOW (opens in a new tab)About the role
About The Provident Hospitality Group Restaurants run on passion, hustle, and a surprising amount of tape. We're here for the numbers, so you don't have to be. The Provident Hospitality Group is a Platinum Certified Restaurant365 partner delivering managed accounting and operations services to restaurant and hospitality companies nationwide. Through our R365Rx practice (Your Prescription for Restaurant365 Success), we take over the back office for multi-unit operators, food halls, franchise groups, and luxury residential F&B programs. Their leaders get to run the business instead of chasing the numbers. We're not a generalist accounting and operations firm that happens to have a few restaurant clients. Hospitality is all we do. It's our whole personality, and we're not even a little sorry about it.
The Role:
We're hiring an Operations Account Manager to own the operational side of Restaurant365 for a portfolio of hospitality clients. You'll be the person our clients count on to keep their item data clean, their inventory accurate, and their recipes and menus tied to real costs. Then you'll tell them what that data says about their food cost, their waste, and their margins. (Yes, you'll be the one who finally explains where all the avocados went.)You don't need deep Restaurant365 experience. We'll train you, and we'll train you well. We're one of a small number of Platinum Certified partners, and our team knows the platform at a depth most operators never reach. What you bring is a strong grasp of restaurant operations, an eye for detail, and the confidence to be in front of clients. (Bonus points if you've ever correctly guessed a case count from across a walk-in.)
What You'll Do:
- Run the show. Own the operational Restaurant365 environment for an assigned client portfolio, from daily item maintenance through weekly and monthly reporting.
- Keep the items in line. Manage vendor item and purchased item records daily, including mapping invoices so every purchase lands on the right item and GL account. Every invoice gets a home, and no line item gets left wandering.
- Be fluent in “case of 6, 2-lb bags.” Build and maintain units of measure (UOMs) and measurement conversions across invoices, inventory counts, and recipes. It's math with a side of pickles.
- Play price detective. Review Receiving by Purchased Item activity weekly to catch pricing errors, mis-keyed quantities, and vendor price creep before they hit the P&L. The butter does not need to cost that much.
- Solve the mystery of the missing inventory. Run inventory variance reviews: investigate gaps between expected and counted inventory, find the root cause, and drive the fix with the client. Spoiler: it's usually not ghosts. (Usually.)
- Make counting less painful. Set up and manage storage locations and count sheets so inventory counts are fast, consistent, and accurate. Your reward is a team that doesn't groan when count day arrives. Okay, groans less.
- Make recipes behave. Build and maintain recipes and menu item connections, including fixing negative depletions, so Actual vs. Theoretical (AvT) reporting can be trusted. Negative inventory is not a thing. We'll gently explain that to the software.
- Tell the story behind the numbers. Deliver weekly reporting packages (vendor COGS analysis, inventory variance, AvT, menu analysis, and COGS/labor vs. budget) and explain what's driving the numbers. Think of it as a weekly episode with fewer cliffhangers and more action items.
- Find the money on the menu. Support menu engineering work that identifies margin opportunities and pricing decisions. Yes, that $14 appetizer might need to be $16.
- Take clients from “Day 1” to “Go-Live!” Lead client onboarding and database builds, including recipe and menu connection builds, through go-live. Confetti is optional but encouraged.
- Teach the kitchen. Train client kitchen and management staff on receiving, counting, and inventory best practices, and deliver scheduler and forecasting training as needed. You'll be the person who makes “please weigh the delivery” sound like a good idea.
- Befriend the Accounting team. Partner with our Accounting team to connect operational data to financial results and close-ready COGS. Ops and accounting: finally on speaking terms. What You Bring Required
- 3+ years of experience in restaurant, hospitality, or food service operations, with hands-on ownership of inventory, purchasing, food cost, or back-of-house systems. You've been in the trenches, and you probably have the apron stains to prove it.
- A solid understanding of restaurant accounting: you know how purchasing, inventory, and recipes flow into COGS and the P&L, and why a comp'd meal isn't a discount.
- Working knowledge of inventory management: counts, variances, storage locations, units of measure, and what causes the gap between what was bought and what was used.
- Experience with recipe costing, menu item costing, or Actual vs. Theoretical analysis.
- Strong attention to detail, with the ability to spot a mis-keyed price or quantity before it becomes a problem. (If a stray decimal point makes your eye twitch, you're our kind of people.)
- Excellent written and verbal communication skills: you can explain a variance to a chef, a GM, or an owner in terms that make sense to each of them.
- Strong time management and organization, with the ability to juggle daily maintenance, weekly reporting, and onboarding work across multiple clients.
- Genuine client-facing skill: you can deliver hard news about food cost and leave with a plan everyone agrees on. Bonus if everyone is still smiling.
- Advanced Excel. Pivot tables should feel like old friends.
- A real desire to learn, including the comfort with technology and the appetite to learn a new platform deeply.
- A drive to make a positive, measurable impact for our clients. Preferred (Not Required)
- Restaurant365 experience at any level, especially inventory, recipe, or menu item modules
- Experience with restaurant POS systems (Toast, Square, Aloha, Micros, GoTab, and similar)
- Experience with other inventory or food cost platforms (MarginEdge, Crunchtime, xtraCHEF, or similar)
- Prior outsourced, consulting, or multi-client service experience
- Franchise or food hall operations exposure Why This Seat
- You'll be trained on the platform that's becoming the industry standard. Restaurant365 expertise is one of the more valuable and portable skill sets in hospitality finance right now, and our Platinum certification means you'll learn it from people who implement it for a living.
- Portfolio variety. Independent chef-driven concepts, multi-unit groups, food halls, franchise systems, and luxury residential dining. You won't be managing the same set of kitchens for a decade, so no one gets bored.
- Real influence. Our clients act on what our account managers tell them. You are not producing reports that go into a drawer.
- Direct access to leadership. We're a lean, senior team. No six layers between you and a decision.
Compensation & Benefits: •
Salary range: $65,000 – $75,000, commensurate with experience
- Performance bonus structure
- Individual medical coverage
- Flexible PTO and select paid holidays off
- Full remote work
- Full Restaurant365 training and certification support
How to Apply:
Send your resume and a short note about the wildest inventory count you've ever survived. Bonus points for missing cases, mystery walk-in contents, or the great case of the phantom avocados. Then tell us what you'd bring to the Provident Hospitality team. We read every one, and we promise to laugh in the right places. Send to: The Provident Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.
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JOB OVERVIEW
Salary
$65,000 – $75,000
Experience level
Mid
Location
Knoxville, TN
Occupation
Food Service Managers
Industry
Full-Service Restaurants
Posted
today
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