Job Summary

Responsible for maintaining the daily operation of various culinary locations. Monitor team member work to ensure the daily success of the Food and Beverage locations. Focusing on guest service and creating a positive work environment.

Key Duties and Responsibilities:

• Assure profitability of assigned location by closely monitoring inventory and product spoilage.
• Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES.
• Must be focused on driving daily per capita, and revenue.
• Ability to supervise and positively interact with team member and guests.
• Support the company mantra; Friendly Clean Fast Safe Service.
• Maintain a neat, well-organized location.
• A positive work attendance
• Ensure good consistent food quality.
• Monitor daily staffing levels in assigned locations.
• Keeping location teams focused and on task.
• Able to properly administer and record disciplinary actions.
• Ensure all products and services are made available to guests.
• Ensure proper portion control.
• Training new team members
• Perform all other duties assigned by Managerial Supervisor.

Skills and Qualifications

• Must be at least 16 years of age; 18 preferred, TABC required
• Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed

• Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation
• Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude
• Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.