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.

The Perfect Candidate:

• 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.