Food & Beverage Manager

Overview:

This leadership position will drive results by overseeing the Food and Beverage operations. The Food and Beverage Manager is responsible for planning and executing the operating functions and financial performance of the Food and Beverage & Catering Departments including: driving revenue, monitoring cost of goods, managing labor, and controlling inventory to assure profitability. This position will contribute to strategic planning, fiscal management, team development and support of events and activities that further the objectives and goals of Six Flags Over Texas.

KEY DUTIES AND RESPONSIBILITIES:

 Directly manage the activities of employees and oversee the daily operation of the Food and Beverage department
 Develop and maintain financial budgets and annual business plans for Food and Beverage operations and prepare and present monthly forecasts as required
 Develop, execute, and coordinate capital projects from concept to completion, on time and on budget
 Embrace and support global (park-wide) initiatives to drive performance across the park
 Develop and revise training materials and operating policies for areas of responsibility
 Ensure all Federal, State, Local, and park regulations are being adhered to within areas of responsibility
 Closely manage details of P&L by location – revenue, per cap, cost of sales, labor
 Support recruiting, hiring and retaining top quality employees to maintain proper staffing levels
 Ensure that all employees are aware of and adhere to all Guest Service standards
 Develop and promote an entrepreneurial spirit by making recommendations targeting increased sales, profits and Guest service and satisfaction
 Interact with internal and external Guests on matters of service recovery
 Adhere to all department and company safety policies
 Support the Six Flags Service Mantra; Friendly, Clean, Fast, Safe Service
 Serve as Food and Beverage in charge (405) and Park Manager (Unit 10), as scheduled

SKILLS AND QUALIFICATIONS:

 Bachelor’s degree in management (or related field) or equivalent management experience in food industry
 5+ years’ experience as a theme park supervisor/manager of Culinary Services, restaurant management experience, or experience in multi-unit Culinary Services related field
 Budget planning experience with proficiency in Microsoft Word, Excel, and PowerPoint
 Strong written and oral communication and interpersonal skills
 Demonstrated ability to accomplish goals through motivation, delegation, and effective follow-up
 Experience supervising large teams and interfacing with all levels of management
 Strong organizational skills and ability to manage multiple operations
 Certified in Safe Food Handling and responsible alcohol service (TIPS) or obtain certification within 60-days
 Ability to work varied shifts, including nights, weekends and holidays
 Must be able to stand and walk for entire shift, must be capable of lifting and carrying up to 50 lbs
 Must possess a valid driver’s license