Job Description

Job Summary:

Manages all Food and Beverage locations as assigned by the Director. Responsible for the overall successful operation of Food & Beverage locations, including financials, guest service, team members, cleanliness, safety compliance, brand management, and providing an entertaining dining experience.

• Practices “Management by walking around” daily, to engage with employees and guests, build relationships, monitor operations, set and maintain standards, and gain firsthand insights into their teams’ operations and challenges.
• Responsible for the overall successful operation of all business units and processes assigned by the Director of Food & Beverage.
• Ensure that the highest quality in execution is achieved and an atmosphere of continual improvement is maintained.
• Takes the lead on ensuring that Financial results are meeting or exceeding targets for both revenue and profit by continuously evaluating and adjusting to business needs.
• Manages location inventory to ensure quality, accuracy, just in time delivery, safety standards, proper storage, cleanliness, and maximize cost of goods.
• Manages all team members to deliver the highest quality and entertaining experience to our guests by using best practices in hiring, terminating, training, setting standards, enforcing policies and demonstrating an excellent example.
• Meets with direct reports regularly to discuss operations including tactics to, enhance the guest and associate experience, improve efficiencies, deliver financial results, improve overall operations, and support elevating our brand.
• Builds Talent by mentoring, delegating, goal setting, and coaching, as part of a succession planning strategy.
• Ensure all federal, state, local, and park regulations are being adhered to within areas of responsibility.
• Responsible for passing all health department inspections and third-party health and safety inspections.
• Serves as Park Duty Manager.
• Enforce and Adhere to all department and park polices.
• All other duties as assigned

Skills and Qualifications:

• Bachelor’s degree in management (or related field) or equivalent management experience in food industry.
• 2-3 years’ experience as a theme park supervisor/manager of Food and Beverage Operations, restaurant management experience, or experience in multi-unit Food and Beverage Operations related field.
• Strong written and oral communication and interpersonal skills.
• Must be professional, energetic, self-motivated, able to motivate others, and have a positive attitude.
• Experience supervising large teams and interfacing with all levels of management.
• Strong teamwork skills and ability to work productively across various departments.
• Strong organizational skills and ability to manage multiple operations.
• Budget planning experience and proficient in Microsoft Word and Excel.
• ServSafe Manager certificate and ServSafe Alcohol certificate.
• Flexible schedule required including nights, weekends, and holidays.

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