What are the responsibilities and job description for the Business Analysis & Systems Manager position at Blue Moon Caterers?
Business Analysis & Systems Manager
Blue Moon Caterers | Wichita, KS
Full-Time | In Office
You understand restaurant operations - but your favorite part of the job may actually be figuring out the numbers.
You notice when food cost is off and want to know why. You understand recipe yields, pack sizes, purchasing, inventory and menu costing. You're comfortable with spreadsheets and restaurant systems and you like turning information into better business decisions.
If you've developed those skills as a restaurant GM, Assistant GM, Kitchen Manager or other hospitality leader, this could be an interesting next step.
Blue Moon Caterers is looking for a Business Analysis & Systems Manager who combines real food-service experience with strong analytical, mathematical and systems skills.
This is not an accounting, IT or traditional restaurant-management position. It's a companywide role focused on costing, business analysis, systems and profitability.
What You'll Do
- Menu Costing: Maintain accurate recipe and menu costs; analyze yields, portions, cooking loss, ingredient changes and margins; support pricing and product decisions.
- Management Information: Help develop our Executive Team KPI dashboard, analyze financial and operational results, and investigate significant trends and variances.
- Business Systems: Become a key user of our Galley culinary-management and Curate catering-management systems, maintaining data integrity and developing useful management information.
- Contract Food Service: Support our growing Contract Services business with account information, billing, coordination and profitability analysis.
- Purchasing & Projects: Analyze supplier pricing, purchasing opportunities and product alternatives, and take ownership of financial, research and systems projects.
Who We're Looking For
We're particularly interested in candidates with restaurant, catering, culinary or other food-service management experience who also have a strong aptitude for numbers and systems.
You should understand food-service fundamentals such as food cost, pack sizes, recipe and batch yields, cooking loss, portion costs, inventory and P&Ls.
You should also be strong with spreadsheets, comfortable learning software, detail-oriented, intellectually curious and inclined to investigate why a number doesn't make sense rather than simply report it.
A college degree is helpful but not required. Relevant hospitality experience, analytical ability and demonstrated skills matter more to us than a particular degree.
A Different Direction for Your Hospitality Career
If you're a restaurant manager who particularly enjoys food cost, inventory, purchasing, P&Ls, spreadsheets and systems, this position lets you build a career around those strengths.
You'll still use the hospitality knowledge you've spent years developing—but instead of running shifts, closing restaurants and filling call-offs, you'll use that experience to help a growing hospitality company understand its numbers, improve its systems and make better decisions.
Compensation: $50,000–$70,000, based on experience and capabilities.
Pay: $50,000.00 - $70,000.00 per year
Work Location: In person
Salary : $50,000 - $70,000