Food & Beverage Analyst

2 weeks ago

Whistler, Canada Gibbons Whistler Full time

OUR CORE PURPOSE AT GIBBONS IS MAKING PEOPLE HAPPY

One of Whistler’s most respected and largest employers has a full-time, year-round opening for a food and beverage analyst to join their finance team. Offering a competitive wage, fun staff events, and the opportunity for growth. Ideal for an individual with experience in accounting, point of sale systems and inventory.

**About the Role**:
- Full-time, year-round position, 5 days per week, flexible schedule-
- Salary will be competitive based on experience (open to negotiation).-
- Ability to work from home or in office.-
- Fun team events (in the past this has included watching Ice Hockey in Vancouver, Treetop Adventure (TAG), RTV tours, and meals out).-
- Spirit Pass is available plus 20cm+ snow deferred start time rule (until 11am).- Work with one of the biggest and most fun teams in town.- Experience with back of house point of sale systems and inventory management is an asset.-
- An interest in food and beverage.-
- Post secondary education and an affinity for numbers.-
- Careful attention to detail, focussed, high quality of work and impeccable organization skills.-
- Self-starter - ability to jump into the middle of problems and obtain effective results.-
- Ability to make decisions in conjunction with multiple stakeholders.-
- Works well with others and has excellent interpersonal and communication skills.-
- Tactful and discreet when dealing with sensitive and confidential information.- Strong computer skills, particularly in the use of Excel. Job will entail learning of point of sale and inventory software.

**Duties / Responsibilities include**:
- Supporting finance leadership in day to day operations.-
- Systems maintenance of point of sale and inventory software as well as problem solving for venues.-
- Database management.-
- Analysis of current food and beverage products company wide, based on the market, current price and popularity.-
- Assisting venue accountants with inventory control, process and best practice.-
- Conducting audits on food and beverage to reduce product loss.-
- Menu engineering with the company Executive Chef and Executive Team to maximize price/ cost/ volume relationship of prospective products.-
- Development and ownership of new software.-
- Upholding company Core Values.-
- Weekly meetings with operations management regarding budgets, pricing, cost levers and general analysis of maximizing revenues & minimizing costs.- Business Partner mindset to support operations & drive results.

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