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

About the role

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 while bringing families closer together and caring deeply about our brand. The ideal candidate will act as an extension of our mission, values, and culture, and be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

This role is responsible for the governance and maintenance of the Food & Beverage Division point of sale (POS) and inventory systems for Dollywood Theme Park, ensuring alignment with property, department, and company objectives. The ideal candidate will display and live out "Lead with Love" qualities—patience, kindness, trust, unselfishness, truthfulness, forgiveness, dedication, and accountability—rooted in the Dollywood Company culture.

Responsibilities

• Serve as a superuser for CrunchTime processes and procedures to ensure enterprise governance.
• Input all recipes into CrunchTime, including substitutions and updates for allergens.
• Complete weekly inventory spot audits and reconciliations within expected time frames.
• Evaluate trends in location cost of goods and provide feedback to inform decision-making.
• Reconcile Culinary’s weekly P&L and participate in month-end reconciliation.
• Publish updated allergen information and distribute it to location mailboxes.
• Ensure a complete testing cycle for redemptions (meal tickets, mugs, new items, etc.), promotions, and funding; act as liaison with Sales Audit and IT for system adjustments to ensure accurate reporting.
• Perform Micros POS updates, including pricing and cashier updates, troubleshooting, and minor fixes.
• Coordinate all ticketing for entitlements, season passes, group sales, and tasting passes input into Micros.
• Assist in gathering information for pro forma development in partnership with Culinary Operations Managers, Senior Operations Business Manager, Culinary Director, VP of Revenue, and Finance.
• Evaluate current processes and procedures within the Culinary Department and recommend improvements for data collection, POS systems, and inventory control.
• Lead special projects as requested by the Culinary Operations Senior Business Manager, Director of Culinary, or VP of Culinary.
• Leverage technology to ensure new systems are managed with enterprise governance.
• Partner with the training team to facilitate best practices across the Culinary division.
• Develop and execute a planned schedule of reporting to ensure the right information reaches the right people to drive change.
• Educate and train the team on understanding reports and their business purpose.
• Partner with the Culinary Services Purchaser to ensure cross-training exists between positions to maintain productivity.
• Assist Operations Managers in forecasting revenue for budgeting and inventory on hand.

Requirements

• Minimum 18 years of age.
• Bachelor’s degree in related fields such as business administration or IT preferred; extensive practical experience may be considered in lieu of a degree.
• Strong business acumen and proven leadership ability.
• Ability to influence positively and drive organizational acceptance of policy and procedural changes.
• Strong analytical skills to apply logic and common sense toward complex issues.
• Consultative decision-making skills when appropriate.
• Excellent written and verbal communication skills, with the ability to write clear and concise reports.
• Proven time management, planning, and organizational skills to coordinate multiple tasks.
• Advanced computer skills and working knowledge of Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Ability to safely operate company vehicles; valid driver’s license, proof of auto liability insurance, and acceptable motor vehicle driving record required.
• Offers of employment are contingent upon satisfactory completion of background screening, including criminal history and motor vehicle record check.

Skills

• Ability to make a friendly impression when interacting with guests, vendors, and employees.
• Self-motivated, disciplined, and able to prioritize and complete work assignments on time.
• Strict confidentiality and judgment regarding privileged information.
• Professional appearance and good personal hygiene.
• Productive in a fast-paced environment.
• Dependable work attendance and flexibility with assigned schedules, including overtime, evenings, weekends, and holidays.
• Sensitivity to guest needs and empowerment to act within company guidelines.
• Effective communication, problem-solving, conflict management, and interpersonal skills.
• Ability to collaborate with cross-functional teams to deliver projects ahead of schedule.
• Strong comprehension of instructions and ability to retain information.
• Commitment to creating a safe and secure environment for hosts and guests.
• Flexibility to handle frequent changes in priorities.
• Reflect Dollywood’s image by being genuinely friendly, caring, and taking pride in work.
• Commitment to continuous improvement and promoting a teamwork environment.
• Ability to perform basic math (addition, subtraction, multiplication, division) for budgeting, P&L statements, financial projections, and analytical reports.
• Ability to wear all required PPE and work with chemicals/detergents utilized in the area.
• Willingness to comply with periodic random drug screening as outlined by company policy.
• Completion of Start Fresh training and implementation of all safety aspects.
• Compliance with all Health Department, ServSafe, and company regulations pertaining to food safety handling procedures.
• Daily, weekly, and monthly paperwork completion.
• Reading and comprehension of recipes, menus, COS, P&L’s, budgets, transfers, schedules, policies, procedures, and vendor bids/contracts.
• Ability to make decisions based on analyzing information.
• Operating Point of Sale systems to assist and train new employees.
• Operating various culinary equipment to assist, serve guests, and train employees.
• Tolerance for noise in the work environment.

Physical Requirements

• Lifting and Carrying: Occasional to frequent lifting of up to 50 lbs utilizing company’s safety guidelines for safe lifting.
• Mobility: Intermittent to prolonged sitting, standing, and/or walking for the duration of the shift, up to 13 hours.
• Repetitive Movements: Performing repetitive movements and tasks throughout the shift, including repeated use of hands, arms, or other body parts.
• Environmental Conditions: Ability to work in varying weather conditions, including extreme cold and heat.
• Cognitive and Sensory Requirements: Strong cognitive skills, including critical thinking, problem-solving, processing and retaining information, attention to detail, and effective communication using approved methods.
• Ability to meet the physical demands of the job.