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Menu Analyst Jobs in Virginia (NOW HIRING)

Thompson Hospitality

Registered Dietitian

Reston, VA · On-site

$32.50 - $43.75/hr

Partner with senior leadership on menu development, contractual commitments, and company standards ... Working knowledge of Excel, Word, Power Point, nutrient analysis software and social media. Travel ...

ClubCorp

Executive Chef

Leesburg, VA · On-site

$100K - $120K/yr

Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information ...

New

Invited Clubs

Executive Chef

Leesburg, VA · On-site

$72K - $99K/yr

Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information ...

Invited

Executive Chef

Leesburg, VA

$72K - $99K/yr

Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information ...

Compass Group

Executive Chef

Fredericksburg, VA

$80K - $85K/yr

Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product

Compass Group

Executive Chef

Fredericksburg, VA · On-site

$80K - $85K/yr

Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product

Compass Group

Executive Chef

Fredericksburg, VA · On-site

$80K - $85K/yr

Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product

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All JobsMenu Analyst JobsMenu Analyst Jobs in Virginia

Menu Analyst information

What are the key skills and qualifications needed to thrive as a menu analyst, and why are they important?

To thrive as a Menu Analyst, you need strong analytical skills, a background in food service or hospitality, and a solid understanding of cost control and menu engineering principles. Familiarity with menu management software, point-of-sale (POS) systems, and proficiency in Excel or data visualization tools is typically required. Attention to detail, effective communication, and the ability to collaborate with culinary and operations teams are valuable soft skills. These capabilities are crucial for optimizing menu offerings, maximizing profitability, and ensuring alignment with customer preferences and business goals.

How does a menu analyst typically collaborate with chefs and marketing teams to optimize menu offerings?

Menu Analysts regularly work alongside chefs to analyze dish performance, cost structures, and ingredient utilization, ensuring that menu items are both profitable and aligned with culinary trends. They also partner with marketing teams to assess customer feedback and market data, helping to design menus that attract target demographics and drive sales. Effective communication and data-driven insights are key to bridging the gap between culinary creativity and business objectives, making collaboration a central part of the Menu Analyst's role.

What is the difference between Menu Analyst vs Menu Developer?

AspectMenu AnalystMenu Developer
Required CredentialsDegree in hospitality, business, or related field; industry certificationsSimilar credentials; often includes culinary or design certifications
Work EnvironmentData analysis, market research, and reporting in corporate or restaurant settingsDesigning and creating menus, often in culinary or restaurant environments
Employer & Industry UsageRestaurants, hospitality companies, food service consultingRestaurants, catering, culinary establishments
Common Search & Comparison IntentUnderstanding roles related to menu planning and analysisDesigning and developing menus for food establishments

The main difference between a Menu Analyst and a Menu Developer lies in their focus. A Menu Analyst primarily analyzes menu performance, customer preferences, and market trends to optimize offerings. In contrast, a Menu Developer is responsible for creating and designing new menu items. Both roles require industry knowledge and similar credentials, but their core responsibilities differ—analysis versus creation.

What is a menu analyst?

A Menu Analyst is a professional responsible for evaluating and optimizing restaurant or food service menus. They analyze sales data, food costs, and customer preferences to recommend changes that improve profitability and customer satisfaction. Menu Analysts work closely with chefs, marketing teams, and management to ensure the menu aligns with brand goals and market trends. Their work often involves pricing strategies, menu design, and the introduction or removal of menu items.
What are popular job titles related to Menu Analyst jobs in Virginia? For Menu Analyst jobs in Virginia, the most frequently searched job titles are:
What job categories do people searching Menu Analyst jobs in Virginia look for? The top searched job categories for Menu Analyst jobs in Virginia are:
What cities in Virginia are hiring for Menu Analyst jobs? Cities in Virginia with the most Menu Analyst job openings:
Menu Analyst jobs near you

Director of Catering

Boar's Head Resort

Charlottesville, VA • On-site

$65K - $85K/yr

Full-time

Re-posted 4 days ago

Job description

The Director of Catering (DOC) sells the Resort's various venues, generating banquet and catering revenue. They will be responsible for contracting, planning, and assisting with all details conveyed by the client to procure a successful and memorable event. The DOC will manage other sales team staff who may be needed to handle day group leads. They will be a direct liaison between the sales and culinary teams on items related to the banquet menu or services and will be at all BEO meetings. They will coordinate booked event details and information for all operational departments across the resort. The DOC should build relationships with local and regional planners who book regularly.
Essential Job Functions include:
• Handle and manage all leads for day group business. Assist clients looking to use event space with menu planning, food and beverage coordination, table arrangements, decoration options, room set-ups and staging. Sell and price meeting space within resort guidelines.
  • Develop proposals, including menu, rentals, service, creative needs, and contract terms, taking customer's vision and budget into account
  • Sell all of the Resort's lines of business, including lodging, golf, spa, and others resort activities and events.
  • Conducts tours of the resort and banquet facilities
  • Work with and provide leadership for the Food and Beverage team while clients are on-site during an event.
  • Provide support for the wedding sales manager when required on wedding-related events
  • Provides leadership and guidance to the banquet and events team within the Resort
  • Work with the culinary team to generate banquet and catering menu
  • Coordinating and supervising staff to ensure high-quality service
  • Managing elationships with clients and understanding their needs for event planning
  • Coordinating with chefs and kitchen staff to execute banquet orders
  • Handling contract negotiation and payment processing with clients
  • Train and support all sales associates and ensure performance in accordance with established SOPs and CORE standards.
  • Solicit new accounts and review previous banquet files to generate business. Work with DOSM to generate new leads.
  • Interact with clients to determine needs and direct staff accordingly
  • Manage and maintain vendor relations
  • Maintain complete knowledge of market trends, competition, and customers
  • Consistently meet and exceed budgeted goals.
  • Participate in problem resolution with other departments regarding space conflicts, cancellations, etc.
  • Organize traces for follow-up including compiling, analyzing and in-putting tracking data of long term and new business relationships into Delphi.
  • Monitor and handle all calls on a timely basis and actively solicit and book business following Hotel standards. Maintain consistent verbal and written communication with clients.
  • Meet with clients to work out the details of their requirements for meeting rooms.
  • Suggestively sell Hotel features, benefits and amenities.
  • Maintain an active, visible and positive position while attending appropriate trade shows, chamber functions and community activities.
  • Participate in weekly sales meetings and offer creative ideas and strategies with other staff members to identify potential clients or markets.
  • Train sales team members on Delphi and BEOs.
  • Maintain strong computer skills including Microsoft Office, Delphi and Versa.
  • Have a reputation as an accomplished team player that others seek out for assistance.
  • Possess a positive attitude, desire to succeed and a polished appearance representative of a 4 Star Resort.

Requirements
  • Proven experience in catering management, hospitality, or related food service roles
  • Strong leadership and team management skills
  • Excellent organizational and multitasking abilities
  • Exceptional communication and interpersonal skills
  • Ability to develop and execute strategic plans
  • Knowledge of food safety regulations and standards
  • Budgeting and financial management expertise
  • Creative problem-solving skills and attention to detail
  • Flexibility to work evenings, weekends, and holidays as required

Salary Description
$65,000 - $85,000 annual

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