Working with the Business Operations team, predominantly with Optimum Control, to configure, implement and maintain OC for food and beverage inventories within Oliver & Bonacini Hospitality and partner locations.

POSITION SUMMARY

Working with the Business Operations team, predominantly with Optimum Control, to configure, implement and maintain OC for food and beverage inventories within Oliver & Bonacini Hospitality and partner locations.

• Co-ordinate the configuration, preparation, training, implementation and on-going maintenance of Optimum Control
• Co-ordinate on-site inventory with back of house (BOH) and front of house (FOH) management teams in alignment with O&B fiscal practices
• Create new inventory items, preps and products in Optimum Control
• Assist to develop training materials and update as necessary based on software updates or end user feedback
• Assist in the creation and deployment of training sessions for new users of Optimum Control
• Work with onsite management to develop their teams into proficient users of Optimum Control
• Assist location managers in compiling POS & inventory data
• Assist in the day to day entry of Front of House and Back of House invoices for various locations 
• Assist onsite management teams with troubleshooting errors and inconsistencies
• Analyze month end submissions with the OC Team, and review with onsite management teams
• Review prices of items across all entities to ensure consistency and accuracy in alignment with negotiated contracts and partnerships
• Periodically review items, case sizes and conversion to ensure accuracy
• Identify areas of opportunity to improve efficiencies of operations for the end users of Optimum Control
• Ongoing support, remotely or onsite, when required
• Other duties as assigned

• Professional verbal and written communication
• Organizational and logistics skills
• Strong attention to detail
• Problem solving and Proactive critical thinking
• Data analysis and team oriented
• Flexibility to shift priorities and focus within a work day to accommodate supporting our onsite staff required
• Ability to manage your time and work at times independently & occasionally outside regular working hours

EDUCATION & EXPERIENCE:

• Minimum 2-3 years working experience in a Leadership and Management position in a restaurant or event/catering operation
• Experience working with inventory management software and forecasting strategies
• End user experience working with Point of Sale and Inventory Control Systems software
• Experience with ordering practices of food and beverage items
• Experience performing inventory counts & troubleshooting variances of food & beverage, as well as dry goods
• Knowledge of basic accounting principles recommended
• Practical working knowledge of Microsoft Office applications

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **