The Staff Accountant is a hybrid role between the two sectors of our accounting department where the responsibilities are split amongst the restaurant accountant duties and the duties of the corporate staff accountant role. The restaurant accountant role is responsible for maintaining the accounting records for several restaurants, including responsibility for the general ledger, accounts payable, bank reconciliations, and income statements for restaurants managed. As a corporate staff accountant, the individual will perform routine accounting activities such as maintenance of the general ledger, preparation...

The Accounts Payable Manager is responsible for overseeing the Miller’s Ale House accounts payable department, including management of shared services partner. The ideal candidate will have a strong background in accounting principles and financial software, ensuring accurate and timely processing of payments.  The role is responsible for overseeing vendor management; including invoice processing, validation, approvals and suggested weekly payments, and will be critical in monitoring workflows, processes and internal controls.

The Director, Business Insights & Analytics provides financial and analytical decision-making support to senior management by developing short-, medium- and long-term financial forecasts, supporting restaurant operational initiatives and identifying opportunities for improving corporate and restaurant level performance. Prepare timely and accurate financial analysis and develop reporting and decision-making analytical tools to enable corporate management and the regional operations teams to assess the performance of restaurant operational initiatives, menu optimization initiatives, purchasing initiatives, marketing programs and...

The Sr. Director, Culinary Operations & Innovation (Executive Chef) is responsible for the research and development of recipes consistent with Miller’s Ale House’s (MAH) quality, standards, and innovation. Responsibilities include innovation that produces top-line sales growth and Guest satisfaction. The Sr. Director partners with other Restaurant Support Center (RSC) teams such as Marketing, Supply Chain, Operations, Training, IT, and FP&A on the development and execution of a focused and targeted menu strategy that drives top-line sales while maximizing gross margin, COGS, and labor productivity.