Area Manager-Food and Beverage

The Area Manager of Food and Beverage is responsible for directly managing operations within a defined region of the park. The Area Manager must direct proper guest service, food quality, outlet sanitation, labor cost productivity, performance documentation, revenues and area revenue per caps, inventory control and cash control.

$70,304 - $80,000

• Attains area planned financial objectives per facility including, total revenue, per cap, cost of goods, labor costs ODC's and contribution.
• Oversees daily location upkeep and ensures staff compliance with all local, state and federal health and safety codes and cleanliness standards are being met through distribution of duties and responsibilities, while approving daily opening/closing checklists.
• Reviews reports of all unsafe or unusal conditions within a specified area, and ensure corrective action is taken.
• Prepares annual budgets, and analyzes departmental operating budgets against current department performance, making adjustments as needed to achieve department goals.
• Communicates daily department status to Director, including operational issues, employee concerns, guest complaints, special requests, losses, and any other business concerns.
• Manages supervision performance, utilizing all appropriate means, including training, coaching, counseling and discipline.
• Ensures supervision follows all saftey, security, and loss prevention polices and procedures.
• Evaluates staff and initiates corrective actions to resolve performance problems and employee conflicts.
• Ensures the availablity of all needed materials and equipment for efficient operation of the department/division.
• Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
• Other duties may be assigned.

Education   

Bachelor's Degree (4 year College or University)                                                      

Experience        

2 - 4 Years Related Experience in Food & Beverage Management                             

Minimum Age   

At Least 21 Years of Age                        

• Three years food service background to include at least one year of supervisory experience at the unit level Required
• Must have basic computer skills, Microsoft Word, Excel, Outlook, POS Systems, and AS400 Required.
• Proven experience in accomplishing financial objectives through forecasting, scheduling, and variance analyzation.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

    Certifications:

• Driver's License
• ServSafe Alcohol
• California Food Handlers Card