Muckleshoot Casino

  • Food & Beverage Analyst

    Posted Date 2 weeks ago(5/9/2018 3:45 PM)
    # Positions
    Food and Beverage
    Closing Date
  • Overview

    JOB TITLE: Food and Beverage Analyst


    GRADE: 15

    POSITION REPORTS TO: Director of Food and Beverage

    JOB SUMMARY: Under the general direction of the Food and Beverage Director, and Asst. Director, the F&B Analyst will assess and analyze the sales of all food and beverage venues for the purpose of determining patterns and trends of the following including, but not limited to: cost of goods; contract review; bidding process; menu/receipt cost; throw cost; inventory; labor costs; profitability and guest satisfaction. The F&B Analyst will produce various reports and analysis and work to discover efficiencies of Key Performance Indicators (KPI’s) for the food and beverage department.


    MAJOR TASKS AND RESPONSIBILITIES:  The statements describe the general nature and level of work only. They are not an exhaustive list of all required responsibilities, duties, and skills. Other duties may be added, or this description amended at any time.


    1. Practice, support and promote the Mission, Vision and Values of Muckleshoot Casino. 
    2. Perform standard and ad-hoc queries of data using SQL (database).
    3. Perform and spot-check all month-end physical inventories within venues.
    4. Maintain accurate records of vendors, suppliers, inventory, accounts, cash receipts and personnel actions.
    5. Responsible for assisting in aspects of Food & Beverage financials including: analysis, report generating, Agilysys InfoGenesis/Eatec and creating and distributing reports.
    6. Responsible for assisting in aspects of Food & Beverage ordering, purchasing and issuing of food and beverage goods including: capital expenditures, project return on investment, outlet COG and expense budget goals.
    7. Responsible for assisting in aspects of Food & Beverage training including: guest feedback (shoppers report) analysis, report generating, and serving in course training.
    8. Responsible for assisting in aspects of Food & Beverage marketing including: pacing reports on marketing initiatives, meetings with marketing and advertising, and managing development of marketing collateral.
    9. Responsible for providing all information for the Department to ensure accurate forecasting; this is accomplished by conducting weekly forecast meetings, updating and maintaining forecast tools, creating and distrusting departmental analysis.
    10. Review operating and labor results on a daily, weekly, and monthly basis to determine efficiencies and deficiencies, comparing them to established objectives to ensure the final outcome is reached. 
    11. Create, develop, maintain and distribute reports, to include but not limited to: complementary beverages, labor, revenue, cost of goods, and theoretical costs.
    12. Prepare Top 100 reports for Food and Beverage on a monthly basis.
    13. Review, summarize and make recommendations based on gathered research on increasing revenues and reducing expenditures.  This includes major products planning and return on investment analysis.
    14. Dispense advice, guidance, direction, and recommendation to carry out major plans and procedures consistent with established policies, SOPs and Internal Controls.
    15. Assist with receipt and menu input/maintenance using the inventory control system.
    16. Assist in menu costing per ingredient; determine food and beverage brands and ensuring cost effectiveness, and costing methods.
    17. Complete and present daily, weekly, monthly and quarterly yield tests.
    18. Work closely with all F&B division management to implement financial reviews, marketing strategies and training initiatives.
    19. Review the menus to be served to guests with appropriate pricing for portions and beverages for presentation in an appealing, appetizing and satisfying manner.
    20. Calculate the cost of ingredients and the number of serving created, and estimates the profitability of each recipe. 
    21. Analyze guest complaints and shoppers reports. Perform investigation s to determine if an ingredient of vendor should be replaced.
    22. Work       in conjunction with food and beverage preparation staff and the marketing dept., may be responsible for developing standard or seasonal menus
    23. Review purchase requests periodically for accuracy and proper authorization.
    24. Review competitive bid quotations from suppliers
    25. Tabulate and analyze bids to ensure lowest and best pricing.
    26. Ensure the strictest of confidentiality at all times.
    27. Review price specifications per established bidding procedures.
    28. Investigate and evaluate new sources of supplies.
    29. Use comparison studies and collect data on current market conditions.
    30. Ensure accuracy and proper distribution of items and expenses.
    31. Offer supplier recommendations.
    32. Attend all relevant planning sessions to ensure a proactive approach toward appropriate purchases.
    33. Provide prompt and courteous guest service by listening to and answering a variety of questions and complaints from departmental requestors.
    34. Assist in troubleshooting financial reports.
    35. Create, maintain and facilitate a positive work environment.
    36. Smile and engage Guests and Team Members with a positive professional demeanor.
    37. Perform other job-related duties as assigned.



    LICENSES OR CERTIFICATIONS (required/preferred):

    • Food Handlers Certification required.
    • Alcohol Server Certification required.


    • Bachelor’s Degree in business with an emphasis on finance, accounting, or economics required.  More than five (5) year’s experience in similar a position within the hospitality industry or the like, may be considered in lieu of some college education requirements.
    • Two years accounting or finance experience required.
    • General understanding of Food and Beverage operations required.


    • Confirmed self-starter and self-directed in accomplishing goals.
    • Intermediate to advanced SQL (database) querying skills, including proven knowledge of financial metrics.
    • Intermediate to advanced Excel modeling skills, including knowledge of financial metrics to be able to evaluate projects based on their financial returns.
    • Demonstrate strong analytical skills.
    • Progressive knowledge of Food and Beverage and financial and accounting controls.
    • Proven proficiency in Microsoft Office Suite applications, to include, but not limited to: Word, Excel, and Outlook and Eatec and InfoGensis (or similar software applications)
    • Established ability to manage multiple tasks and remain calm in a very high paced and stressful environment.
    • Attention to detail and demonstrated ability to make decisions quickly and produce results accordingly.
    • Excellent organizational and time management skills.
    • Demonstrated ability to meet targeted deadlines and deal effectively with guests, management and team members.
    • Effective listening abilities with strong judgment skills and ability to follow directions are required to function effectively under time constraints.
    • Excellent interpersonal skills to deal effectively with all business contacts.
    • Professional appearance and demeanor.
    • Plan for company operations in financial terms for a given period of time to evaluate income and expenses. 
    • Plan, organize follow-through with procedures, strategies and policies to ensure the efficient operation of establishments.
    • Knowledge of and ability to apply commonly accepted rules of grammar, spelling and punctuation in written communication to develop management report and summaries. 
    • General knowledge and skill in operating all food and beverage equipment including POS system.
    • Effectively read, write and verbally communicate in English.
    • Analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations. 
    • Effectively present information and respond to questions from groups of managers, clients, guests and the general public.
    • Calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
    • Define problems, collect data, establish facts and draw valid conclusions. 
    • Interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

    • Work varied shifts including nights, overnights, weekends and holidays.

    PHYSICAL REQUIREMENTS:  The physical requirements described herein are representative of those that must be met by a team member to successfully perform the essential duties of this job.

    • Regularly required to sit, stand or walk for long periods of time; reach with hands and arms; stoop, kneel, or crouch, and talk or hear.
    • Manual dexterity for operation of department equipment, personal computer, telephone, general office tools and routine paperwork. 
    • Ability to lift at least fifty pounds (50 lbs.), occasionally more, with or without assistance.
    • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
    • Must be 21 years of age or older.


    • The noise level in the work environment is usually moderate, however, may be loud at times.
    • Some essential functions of the job will be performed within a smoking environment.
    • Monitored by surveillance cameras.


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