The Manager of Inventory & Cost Analysis is responsible for overseeing the Inventory & Cost Control department, which includes hiring, training, and managing ICC analysts and General Cashier. This role focuses on tracking and managing the company's inventory levels to meet operational demands. The manager also analyzes inventory data, leads periodic inventories, and ensures accurate inventory valuations on the balance sheet. Collaboration with Accounts Payable and Supply Chain Management is essential to review payments and costs for discrepancies. Additionally, the manager analyzes the cost of sales for banquet operations, restaurants, and retail locations. Programming banquet and restaurant menus in the point of sales system is also part of the responsibilities. Special projects may be assigned as needed.

Qualifications:
- Bachelor's degree in Accounting, Finance, Business Administration, or related field.
- Previous experience in inventory management, cost control, and accounting.
- Knowledge of inventory tracking systems and financial software.
- Strong analytical skills with the ability to interpret complex data.
- Excellent communication and interpersonal abilities.
- Detail-oriented with strong organizational skills.
- Ability to work collaboratively in a team environment.
- Prior experience in the hospitality industry is a plus.

Responsibilities:
- Hire, train, and manage ICC analysts and General Cashier.
- Monitor and manage inventory levels to meet operational demands.
- Analyze inventory data and ensure accuracy of valuations on the balance sheet.
- Collaborate with Accounts Payable and Supply Chain Management to review payments and costs.
- Analyze the cost of sales for banquet operations, restaurants, and retail locations.
- Program banquet and restaurant menus in the point of sales system.
- Work on special projects as assigned by upper management.