Job Summary:
Manage multiple F&B operations ensuring that they provide Best in Class Guest Service, exceptional revenue, and P&L performance. Responsible for managing Supervisor development, training, staffing, and team member motivation.
Job Duties:
- Contribute to the development and implementation of Limited Time Offers
- Analyze metrics such as revenue, labor costs, and costs of goods to ensure profitability of assigned locations
- Train and manage kitchen staff to ensure an exceptional standard of quality of service
- Ensures employee “Guest First” training guidelines and standards are
- Ensures safety and sanitation standards are in place and consistently
- Assists in the preparation and administration of operating budgets, plans, and
- Monitors revenue control guidelines to ensure the department meets or exceeds loss prevention
- Assists with regular department reporting
- Works cohesively with other departments within the park to improve issues and work environment.
- Performs all other tasks and duties as
Preferred Attributes and Skills:
- Ability to lead a large team of 200+
- Outstanding leadership, team building, and motivational skills. High standards and expectations.
- The ability to provide clear, concise verbal and written communication. Good listening skills.
- High energy, self-motivated, a positive attitude and a strong work ethic are essential characteristics.
- Good instincts and analytical skills. A common sense based, “hands-on” management style.
- A positive, action- oriented focus in the areas of guest service, employee relations and
- Ability to work with other departments, leased operators and various vendor product support personnel to support the departments and park-wide initiatives and
- Ability to adjust and respond quickly to changing, multiple
Minimum Qualifications:
- Minimum High School diploma or equivalent.
- Bachelors in Hospitality or Business Management preferred.
- Minimum 1-3 years of supervisory experience / minimum of 1-year casual dining experience.
- Minimum 1-3 years of hands-on food prep/presentation experience
- Must possess strong leadership, motivational, interpersonal and organizational skills with a positive attitude.
- Proficient in Microsoft Excel, Word and PowerPoint, & ability to quickly learn inventory/POS programs.
- TABC and Serv Safe Certified or obtain certification within 60 days.
- Must have valid driver’s license with a clear driving record.
- Ability to work varied shifts as needed including nights, weekends, and holidays.
- Must be willing to adhere to company grooming standards at all times.
- Food Manager Certification preferred