Job Description

JOB PURPOSE:

This Cost Control Analyst provides analytical and reporting support to monitor, evaluate, and optimize the casino’s operational costs, with a primary focus on food & beverage, retail, and non-gaming departments. By conducting recipe audits, product mix analysis, and POS programming reviews, this role delivers actionable insights to improve profitability, enhance margin performance, and ensure accuracy in inventory and sales data.

SUPERVISION RESPONSIBILITIES:

None

MINIMUM QUALIFICATIONS:

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or related field.
• 2-4 years of progressive experience in cost control, financial analysis, inventory management, or F&B analysis in a casino or hospitality environment, preferred.
• Working knowledge of inventory control systems (e.g., Stratton Warren, Red Rock, BirchStreet) and POS systems (e.g., InfoGenesis, SSI, Micros), preferred.
• Strong proficiency in Microsoft Excel; experience with data analysis or visualization tools (Power BI, Tableau) is required.
• Understanding of recipe costing, product mix analysis, and gross margin principles a plus.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

DEPARTMENT OPERATIONS:

• Observes monthly and cycle inventory counts to ensure proper execution for accuracy.
• Analyze inventory variances, usage trends, and cost of goods sold across all outlets and departments.
• Conduct recipe costing audits and margin analysis to ensure theoretical vs. actual cost alignment, recommend updates as needed.
• Develop and maintain product mix analysis, identifying high/low-performing items and profitability trends.
• Provide regular reports to department heads and executives related to food & beverage costs, waste, shrinkage, and pricing performance.
• Program and maintain sale items, modifiers, combos, and pricing structures in the POS system, ensuring accuracy and consistency with recipes, pricing models, and promotional strategies.
• Analyze and make recommendations of warehouse and outlet inventory turnover rate, waste indicators and organization.
• Monitor and report on compliance with internal controls, inventory procedures, and purchasing protocols.
• Maintain accurate and timely entry of transfers and waste across all outlets.
• Support margin improvement initiatives through cost tracking and waste reduction analysis.

GUEST SERVICE:

• Provides excellent internal and external guest services, always treating internal and external guests with courtesy and consideration.
• Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude.

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