Culinary Database Specialist - Concessions International LLC

POSITION SUMMARY

This position will assist in the management of Food & Beverage infrastructure and responsible for associated inventory as well as primarily entering and maintaining information in the ERP. The ideal candidate has a background in restaurant management and proficient data entry skills.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. The support the development recipes and associated inventory, enter and maintain product information in the Enterprise and Point of Sales (POS) systems with accuracy.
2. Assists with the menu system development and configuration for new store projects and existing restaurants.
3. Assists with operational purchasing including the evaluation of purchasing performance metrics.
4. Works with operations managers to determine sources for and purchase required food, beverage, and supply items of proper quality, delivered as needed at competitive prices.
5. Identifies competitive sources to purchase required food, beverage, and supply items.
6. Maximizes standardization of common item specifications and sources to minimize cost.
7. Assists in training and ongoing support for Operations Managers Weekly Purchasing and Inventory Processes and Procedures.
8. Conducts profitability analysis of system reporting (purchasing and labor to sales) and troubleshoots discrepancies to improve profitability of units and regions.
9. Audit and Review of back-office system for configuration discrepancy remediation to maintain systems integrity
10. Assists the Concepts and Standards team in creating and recording new recipes, documenting procedures, preparing for training classes and maintaining documents needed for new menu rollouts and store openings. Provides support on menu development.
11. Performs other duties as assigned.

OTHER RESPONSIBILITIES

Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.

QUALIFICATIONS

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience:

Culinary degree or an equivalent combination of education and relevant experience. Two years of previous professional experience in restaurants/hospitality with food and alcohol service in a high-volume environment.  

Knowledge, Skills and Abilities:

• Advanced verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required.
• Thorough understanding of inventory software and Point of Sales (POS) systems framework.
• Ability to apply basic accounting principles and analyze data and industry trends.
• Intermediate proficiency in Microsoft Excel, Word and other operations related cloud apps PowerPoint; ability to prepare letters, spreadsheets, presentations, and/or other documents as required.
• Honed project management skills with ability to handle competing priorities in a fast-paced environment, 
• Ability to read and interpret profit and loss financial statements
• Must be detail oriented and organized.
• Strong analytical, decision making and problem-solving skills; ability to resolve conflict and deliver results.
• Strong interpersonal, team building and leadership skills; ability to collaborate and work effectively with others
• Hands on knowledge of culinary, restaurant operations, and Back of House software skills.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Work is generally sedentary, with no specific need for physical coordination or effort.  May require physical effort associated with using the computer to access information, or occasional standing, walking, lifting needed to carry out everyday activities

Work Environment 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·            Regular, on-site attendance is required

·            Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required.