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