Manager - Catering and Skyroom Restaurant

The Job

Lead the day-to-day operations of the Skyroom Restaurant and all catering services/events. This role oversees front- and back-of-house teams, supports hiring, scheduling, and training, ensures excellent guest service and food safety compliance, and collaborates with the Sales Manager to plan menus and execute catered events successfully.

Key Responsibilities

Operations & Guest Experience

• Manage daily restaurant operations to ensure smooth service, guest satisfaction, and team readiness.
• Oversee catered events from planning through execution (set-up, staffing, service flow, and breakdown).
• Maintain service standards for professionalism, hospitality, and appearance.

Catering & Menu Planning

• Work directly with the Sales Manager to develop and prepare menus for catered events.
• Coordinate event details (timelines, headcounts, service style, staffing, and special requests).
• Communicate menus and event plans clearly to culinary and service teams.

Leadership & Team Management

• Oversee all Skyroom Restaurant and Catering staff (hosts, servers, bussers, cooks, dish, etc.).
• Recruit/assist with hiring, train employees, coach performance, and enforce standards consistently.
• Create schedules based on forecasted business levels and event needs; manage attendance and shift coverage.

Food Safety, Sanitation & Compliance

• Ensure compliance with all health, safety, and sanitation standards (including allergen awareness and safe food handling).
• Maintain cleaning routines, opening/closing checklists, and safe work practices across all areas.
• Ensure minor employees are scheduled and assigned duties in compliance with applicable child labor laws.

Inventory, Supplies & Cost Control

• Oversee stocking, inventory organization, and ordering support for restaurant and event needs.
• Monitor waste, portion control, and product usage; communicate shortages and needs to leadership.
• Support POS procedures, cash handling controls, and deposits as applicable.

Communication & Coordination

• Serve as the main point of contact for day-of event execution and service recovery.
• Coordinate with park leadership and other departments to support operations and guest experience.

What We’re Looking For

• Proven leadership experience in restaurant, catering, banquet, or hospitality operations
• Strong communication and organization; able to lead calmly in a fast-paced environment
• Ability to train, motivate, and manage a team with professionalism
• Working knowledge of food safety and sanitation best practices
• Flexible availability to meet business needs, including evenings, weekends, and holidays as required
• Food safety certification (ServSafe)
• Event/catering planning experience and menu coordination
• Experience overseeing POS/cash controls

Physical Requirements

• Standing/walking for extended periods; moving throughout restaurant and event spaces
• Frequent bending, reaching, lifting/carrying supplies (commonly up to ~25 lbs; occasionally more with assistance)
• Work in busy environments with heat, noise, and time-sensitive demands