Culinary Inventory and Revenue Systems Analyst - Dollywood Theme Park - Full Time Year Round

All Career•Pigeon Forge, TN

19h•Onsite

About The Position

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Culinary Inventory and Revenue Systems Analyst who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. The ideal Culinary Inventory and Revenue Systems Analyst will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Culinary Inventory and Revenue Systems Analyst is responsible for the governance and maintenance of the Food & Beverage Division point of sale (POS) and inventory systems of the Food & Beverage operations for Dollywood Theme Park as well as meeting property, department, and company objectives and goals. These responsibilities will be performed in a manner consistent with the mission, vision, operating philosophies and standards of the Dollywood Company. Additionally, the ideal candidate will be able to display and live out Lead with Love qualities, strongly rooted in the Dollywood Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.

Requirements

Minimum 18 years of age
Bachelor’s degree in related fields such as business administration or IT or preferred. Extensive practical experience would be considered in lieu of educational degrees
Strong business acumen and proven leadership ability required
Able to influence in a positive manner and drive organizational acceptance of changes in policies and procedures as needed
Able to apply logic and common sense toward complex issues required
Able to analyze situations and make decisions utilizing consultative decision-making, when appropriate
Strong written and verbal communication skills with the ability to write reports with clear and concise wording
Proven skills in time management, short- and long-term planning and strong organizational skills to be able to coordinate multiple tasks
Advanced computer skills and working knowledge of Microsoft Office (Word, Excel, PowerPoint, Outlook)
Ability to safely operate company vehicles according to company policy.
Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record
Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check
Must be self-motivated and disciplined
Must be able to prioritize and complete work assignments on a timely basis
Must maintain strict confidentiality and judgment regarding privileged information
Must have professional appearance with good personal hygiene
Must be productive in a fast-paced environment
Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
Must be able to communicate effectively with Guests and Hosts using approved communication methods
Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
Able to comprehend instructions and retain information
Able to perform duties consistent with creating a safe and secure environment for hosts and guests
Able to be flexible to handle frequent changes in priorities
Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work
Must be committed to continuous improvement
Must promote and support a “team” work environment by cooperating and helping co-workers
Able to comprehend instructions and retain information
Able to perform basic math (add, subtract, multiply and divide) to develop budgets, review P&L statements, develop financial projections, and complete other analytical reports and research projects
Able to wear all PPE as required
Able to work in all chemicals/detergents utilized in the area
Able to be subjected to periodic random drug screening as outlined by company policy
Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
Must comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures
Writing to do daily, weekly, and monthly paperwork
Reading and comprehension to understand recipes, menus, COS, P&L’s, budgets, transfers, schedules, policies, procedures, written communications, and vendor bids and contracts
Making correct decisions based on analyzing information
Operating Point of Sale System to assist and train new employees
Operating various culinary equipment to assist and sufficiently serve guests and train employees.
Ability to tolerate noise in work environment

Nice To Haves

Bachelor’s degree in related fields such as business administration or IT or preferred.

Responsibilities

Superusers for CrunchTime processes and procedures to ensure enterprise governance
Inputs all recipes into CrunchTime, and substitutions updates for allergens
Weekly inventory spot audits of inventory counts. The weekly inventory audits are done Sunday nights in locations with leaders, and the reconciliations are completed before EOB Monday.
Evaluates trends in locations cost of goods. Identify and provide feedback on trends for the team to make informed decisions.
Reconciliations for our weekly P&L
Participates in month end reconciliation
Publishes updated information for allergens and place in location mailboxes
Ensures a complete testing cycle is performed for redemptions (to include meal tickets, mugs, new items, etc.) promotions, and funding; act as liaison with Sales Audit and IT for any required adjustments to system configurations to ensure reporting is correct for accurate sales records and audit purposes
Micros, (pricing and cashier updates in park, including the trouble shooting and minor fixes) updates.
All ticketing coordination for entitlements, season pass, group sales, and tasting passes that are input into Micros is completed by this group.
Assists in gathering of information as it is related pro forma development processes in partnership with Culinary Operations Managers, Senior Operations Business Manager, Culinary Director, VP of Revenue, and Finance
Evaluates current processes and procedures within the Culinary Department and make recommendations for changes as necessary, including but not limited to data collection, point of sale systems, inventory control, etc.
Special projects as requested by the Culinary Operations Senior Business Manager, Director of Culinary, or the VP of Culinary
Leverage technology – Ensures new systems and technology are managed with enterprise governance
Partners with the training team; facilitate training for all hosts to facilitate best practices are utilized across the Culinary division
Develops and executes a planned schedule of reporting; ensure right information is getting to right people to effect change
Educates and trains the team in understanding reports and reports business purpose
Partners with the Culinary Services Purchaser to ensure adequate cross training exists between positions so there is no loss in productivity in one’s absence
Partners with Operations Managers to assist in the forecasting of revenue for budgeting purposes, as well as forecasting inventory on hands