Food and Beverage Manager

Responsibilities

• Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.
• Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.
• Provide hands-on support to address operational issues and ensure efficient workflow.
• Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.
• Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.
• Foster a sense of teamwork and camaraderie among all staff members.
• Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.
• Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.
• Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.
• Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.

• Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.
• Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.
• Provide hands-on support to address operational issues and ensure efficient workflow.
• Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.
• Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.
• Foster a sense of teamwork and camaraderie among all staff members.
• Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.
• Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.
• Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.
• Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.

• This role entails supervising approximately 90-120 seasonal staff and a team of 25 seasonal management members, alongside 5 part-time management staff, with variations depending on the season, whether it be spring/fall or summer.
• Supervise duties of subordinate managerial staff. Supervisory duties include instructing, assigning, reviewing, and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending and approving employee promotions, transfers, discipline, discharge, and salary increases.
• Conduct regular one-on-one coaching sessions with subordinate staff.
• Recognize and reward outstanding performance and achievement.

• Bachelor's Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.
• 3-5 years' experience in related experience multi-unit food…