Position Overview As a part-time Business Analyst, you will work remotely with the Owner to analyze Kamari Coffee's sales, labor, and inventory data to identify where money is going and where savings can be achieved. This part-time role (up to 10 hours per month) focuses on labor and cost control across two San Francisco cafe locations, catering events, and drip services. The ideal candidate is proficient with spreadsheets, curious about how a small food and beverage business runs, and able to explain numbers clearly without in-person supervision.

Key Responsibilities Labor Analysis - Track labor cost as a percentage of sales by location, daypart, and business line against targets. - Compare scheduled vs actual hours; flag overtime, overstaffing, and coverage gaps. - Analyze sales patterns by hour and day to recommend staffing levels for each location. - Review timekeeping data for accuracy.

Cost Control - Monitor cost of goods sold, waste, and supply usage; identify drivers behind changes. - Review vendor invoices and pricing for increases, errors, and savings opportunities. - Analyze inventory data to determine par levels and reduce over-ordering and spoilage. - Calculate cost and margin by menu item, catering package, and drip service to support pricing decisions.

Reporting - Build and maintain a recurring report or dashboard covering sales, labor, and cost metrics. - Deliver a short written summary with each report: what changed, why, and what to do about it. - Pull and clean data from Square and other business systems, and keep source files organized. - Prepare one-

Position Overview As a part-time Business Analyst, you will work remotely with the Owner to analyze Kamari Coffee's sales, labor, and inventory data to identify where money is going and where savings can be achieved. This part-time role (up to 10 hours per month) focuses on labor and cost control across two San Francisco cafe locations, catering events, and drip services. The ideal candidate is proficient with spreadsheets, curious about how a small food and beverage business runs, and able to explain numbers clearly without in-person supervision.

Key Responsibilities Labor Analysis - Track labor cost as a percentage of sales by location, daypart, and business line against targets. - Compare scheduled vs actual hours; flag overtime, overstaffing, and coverage gaps. - Analyze sales patterns by hour and day to recommend staffing levels for each location. - Review timekeeping data for accuracy.

Cost Control - Monitor cost of goods sold, waste, and supply usage; identify drivers behind changes. - Review vendor invoices and pricing for increases, errors, and savings opportunities. - Analyze inventory data to determine par levels and reduce over-ordering and spoilage. - Calculate cost and margin by menu item, catering package, and drip service to support pricing decisions.

Reporting - Build and maintain a recurring report or dashboard covering sales, labor, and cost metrics. - Deliver a short written summary with each report: what changed, why, and what to do about it. - Pull and clean data from Square and other business systems, and keep source files organized. - Prepare one-