ZipRecruiter

Log In

1

Restaurant Controller Jobs in California (NOW HIRING)

Round Table Pizza

Restaurant Manager

San Jose, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

San Mateo, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Concord, CA

$22 - $30/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Livermore, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Hayward, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Alameda, CA · On-site

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Santa Clara, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

San Jose, CA · On-site

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

Napa, CA · On-site

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

Round Table Pizza

Restaurant Manager

San Jose, CA

$22 - $28/hr

A Manager is responsible for the hands-on day-to day activities of the restaurant. You are also ... with controlling expenses relative to goals. This is a hands-on position that requires ...

previous page

Showing results 41-60

All JobsRestaurant Controller JobsRestaurant Controller Jobs in California

Restaurant Controller information

See California salary details

$54.3K

$117.9K

$173.2K

How much do restaurant controller jobs pay per year?

As of Sep 7, 2026, the average yearly pay for restaurant controller in California is $117,932.00, according to ZipRecruiter salary data. Most workers in this role earn between $95,700.00 and $136,700.00 per year, depending on experience, location, and employer.

What is a restaurant controller?

Restaurant controllers are financial professionals responsible for managing the accounting, budgeting, and financial reporting of a restaurant or hospitality group. They oversee bookkeeping, payroll, inventory management, and compliance with financial regulations. Their main goal is to ensure profitability and financial health by analyzing costs, managing expenditures, and providing financial insights to restaurant management. They often work closely with owners, managers, and external accountants to support business decisions and growth.

What does a restaurant controller do?

A restaurant controller performs accounting duties for an eatery or food service company. As a controller, you oversee all accounting and reporting activities within the business. Your responsibilities include handling financial reporting tasks and ensuring compliance with financial regulations, working on tasks such as tax preparation, payroll, invoicing, accounts payable, and bookkeeping. Controllers also help with budget planning and financial strategizing with restaurant executives or ownership. You can undertake cost comparison activities, perform financial forecasting, and conduct other assessments to improve the financial performance of the restaurant.

What are the key skills and qualifications needed to thrive as a restaurant controller, and why are they important?

To thrive as a Restaurant Controller, you need a solid background in accounting, financial analysis, and hospitality management, often supported by a degree in finance or accounting. Familiarity with point-of-sale (POS) systems, inventory management software, and proficiency in Excel or accounting platforms like QuickBooks is typically required. Strong attention to detail, organizational skills, and the ability to communicate effectively with both management and kitchen staff are crucial soft skills. These competencies ensure accurate financial oversight, cost control, and efficient operations within a fast-paced restaurant environment.

What are the main challenges a restaurant controller faces in managing financial operations within a busy restaurant environment?

A Restaurant Controller often deals with the complexities of balancing tight margins, fluctuating inventory costs, and labor expenses. One major challenge is ensuring accurate and timely reporting while coordinating with kitchen, front-of-house, and management teams to track sales, control costs, and prevent waste. Controllers must also stay updated on regulatory compliance and implement financial controls that adapt to peak service periods and seasonal changes. Effective communication and a hands-on approach are key to overcoming these challenges and supporting the restaurant's profitability.

What is the difference between Restaurant Controller vs Restaurant Manager?

AspectRestaurant ControllerRestaurant Manager
Primary FocusFinancial oversight, budgeting, and accountingDaily operations, staff management, customer service
Required CredentialsAccounting or finance certifications, degree in business or financeHospitality management, experience in restaurant operations
Work EnvironmentOffice-based, finance departmentsFront-of-house and back-of-house restaurant settings
Employer UsageCorporate restaurants, hospitality groupsIndividual restaurant locations, hospitality industry

The Restaurant Controller primarily handles financial management, budgeting, and accounting tasks, ensuring the restaurant's financial health. In contrast, the Restaurant Manager oversees daily operations, staff, and customer experience. While both roles are essential in the restaurant industry, they focus on different aspects—financial versus operational management.

More about Restaurant Controller jobs

What are the most commonly searched types of Restaurant Controller jobs in California?

The most popular types of Restaurant Controller jobs in California are:

What are popular job titles related to Restaurant Controller jobs in California?

For Restaurant Controller jobs in California, the most frequently searched job titles are:

What job categories do people searching Restaurant Controller jobs in California look for?

The top searched job categories for Restaurant Controller jobs in California are:

What cities in California are hiring for Restaurant Controller jobs?

Cities in California with the most Restaurant Controller job openings:

Restaurant Controller jobs near you
Infographic showing various Restaurant Controller job openings in California as of August 2026, with employment types broken down into 74% Full Time, and 26% Part Time. Highlights an 100% Physical job distribution, with an average salary of $117,932 per year, or $56.7 per hour.

Restaurant Manager

VANDENBERG RESTAURANT AND HOTEL SERVICES LLC

Lompoc, CA • On-site

$75K - $85K/yr

Full-time

Posted 23 days ago

Key responsibilities

  • Manage daily restaurant, beverage, and catering operations to ensure a seamless guest experience.

  • Recruit, train, and evaluate front-of-house staff, fostering a positive work environment and ensuring service standards.

  • Oversee catering and event operations from planning through execution, including staffing, setup, service, and post-event follow-up.

Job description

Job Title:

Restaurant Manager at Dave's Place

Reports To:

General Manager


GENERAL PURPOSE OF JOB:

The Restaurant Manager oversees all restaurant, beverage/bar, and catering operations within the hotel, ensuring a seamless guest experience while maintaining high standards of service, food and beverage quality, event execution, compliance, and profitability. This position is responsible for leading, training, and motivating staff; managing budgets, labor, inventories, and operating controls; and upholding hotel brand standards. The Restaurant Manager collaborates closely with the culinary, hotel, sales, banquet/catering, and front-of-house teams to drive guest satisfaction, event success, revenue growth, and operational performance.


ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • OPERATIONS & GUEST EXPERIENCE
    • Manage daily restaurant operations, including opening, closing, shift management, dining room flow, and service standards.
    • Ensure consistent delivery of exceptional guest service in alignment with hotel and restaurant standards.
    • Monitor guest satisfaction, address service concerns promptly, and oversee appropriate service recovery.
    • Collaborate with the Executive Chef and culinary team to ensure menu quality, order accuracy, presentation, and timely food service.
    • Coordinate with hotel departments for group dining, VIP experiences, room service, and other food-and-beverage needs.


  • TEAM LEADERSHIP & TRAINING:
    • Recruit, hire, train, schedule, coach, and evaluate front-of-house staff, including servers, hosts, bartenders, banquet/catering staff, and other assigned associates.
    • Develop team members through ongoing coaching, performance evaluations, cross-training, and recognition programs.
    • Foster a positive, professional work environment focused on teamwork, accountability, and guest satisfaction.
    • Maintain effective communication between front-of-house, culinary, catering/banquet, bar, and hotel teams.
    • Ensure required training, certifications, and departmental procedures are completed and maintained timely.


  • CATERING & EVENTS:
    • Oversee catering and food-and-beverage event operations from planning through execution, including meetings, private events, group functions, and special occasions.
    • Partner with hotel sales, culinary, and operations teams to develop event menus, service plans, staffing requirements, timelines, room setups, and guest-specific requirements.
    • Review event orders and function details for accuracy and ensure all departments are prepared to execute the event as contracted.
    • Coordinate event staffing, setup, service, breakdown, billing support, and post-event follow-up while maintaining service and profitability standards.
    • Identify opportunities to grow catering revenue, repeat business, and local event partnerships.


  • BEVERAGE / BAR OPERATIONS:
    • Oversee daily bar and beverage operations, including service standards, staffing, opening/closing procedures, cash controls, and guest experience.
    • Manage beverage purchasing, receiving, storage, inventory, product rotation, and controls to minimize waste, variance, and loss.
    • Monitor beverage pricing, beverage cost, pour cost, sales mix, and promotional opportunities to support revenue and profitability goals.
    • Ensure bartenders and service staff follow established alcohol-service procedures and all applicable licensing, age-verification, and responsible beverage service requirements.
    • Collaborate with culinary and hotel leadership on beverage menus, seasonal offerings, events, and food-and-beverage pairings.


  • FINANCIAL & INVENTORY MANAGEMENT:
    • Oversee labor costs, restaurant and bar sales, catering revenue, and expense reports to meet departmental budget and profitability goals.
    • Manage daily cash handling, POS operations, deposits, discounts, voids, comps, and other financial controls with accuracy and accountability.
    • Control food, beverage, operating-supply, and event inventories, including ordering, receiving, storage, counts, and usage tracking.
    • Monitor cost of goods, labor productivity, waste, inventory variance, and other operating metrics and implement corrective action when needed.
    • Identify opportunities to increase restaurant, bar, and catering revenue while controlling operational costs.


  • COMPLIANCE & SAFETY:
    • Ensure compliance with all applicable health, safety, sanitation, food-service, and beverage-service requirements.
    • Maintain current knowledge of applicable food and beverage regulations, permits, certifications, and Company standards.
    • Enforce hotel policies and procedures related to safety, conduct, grooming, cash handling, food safety, and alcohol service.
    • Promote a culture of accountability, cleanliness, safe work practices, and professionalism throughout restaurant, bar, and catering operations.
    • Promptly address inspection findings, safety concerns, incidents, and corrective actions within assigned areas of responsibility.


KEY PERFORMANCE INDICATORS (KPIs):

  • OPERATIONS & GUEST EXPERIENCE
    • Guest satisfaction results and service-recovery trends meet or exceed Company-established goals.
    • Restaurant service timing, order accuracy, cleanliness, presentation, and operating standards consistently meet established expectations.
    • Guest complaints and operational issues are resolved timely, documented appropriately, and used to identify recurring service opportunities.
  • TEAM LEADERSHIP & TRAINING
    • Staffing and scheduling align with business volume and approved labor targets.
    • Required onboarding, training, certifications, performance reviews, and coaching are completed by established deadlines.
    • Associate retention, attendance, engagement, and performance trends remain within Company expectations, with timely corrective action when needed.
  • CATERING & EVENTS
    • Catering and event revenue meets or exceeds budgeted and forecasted goals.
    • Event orders, staffing plans, setups, service execution, and billing support are accurate and completed on time.
    • Event guest satisfaction, repeat-event business, and service recovery results meet Company-established expectations.
    • Event labor and food-and-beverage costs are managed within approved targets.
  • BEVERAGE / BAR OPERATIONS
    • Bar and beverage revenue meets or exceeds budgeted and forecasted goals.
    • Beverage cost, pour cost, inventory variance, waste, and shrinkage remain within approved targets.
    • Bar cash/POS controls and inventory counts are accurate and completed according to schedule.
    • Required beverage-service training and compliance standards are maintained, with no preventable violations.
  • FINANCIAL & INVENTORY MANAGEMENT
    • Department revenue, operating profit, labor cost, and cost-of-goods results meet or exceed approved budget and forecast targets.
    • Cash, POS, purchasing, receiving, and inventory variances remain within Company-established tolerances.
    • Inventory counts, expense reviews, forecasts, and required financial reporting are accurate and completed timely.
    • Corrective action plans are implemented when financial or inventory results fall outside established targets.
  • COMPLIANCE & SAFETY
    • Health, sanitation, safety, food-service, and beverage-service inspections meet or exceed required standards.
    • Required permits, certifications, logs, and training remain current and complete.
    • Safety incidents, preventable violations, and repeat audit findings are minimized, with corrective actions completed by assigned deadlines.
    • Restaurant, bar, catering, storage, and service areas consistently meet Company cleanliness and safety standards.


EDUCATION and / or EXPERIENCE:

  • 3-5 years of restaurant management experience required; hotel or resort environment strongly preferred.
  • Proven track record in guest service excellence and team leadership.
  • Bachelor’s degree in Hospitality Management or related field preferred.
  • ServSafe Manager Certification required (or ability to obtain upon hire).
  • Experience overseeing bar/beverage service and catering or event operations strongly preferred.


TECHNICAL SKILLS and OTHER REQUIREMENTS: 

  • Strong leadership, communication, and problem-solving skills.
  • Working knowledge of restaurant POS systems, budgeting, and labor management tools.
  • Ability to manage multiple priorities in a fast-paced environment.
  • Must be able to work flexible hours including nights, weekends, and holidays.