Food & Beverage Catering Assistant Manager

Overview:

Job Status/Type: Full-time, year-round  

 

Position Level:  Management  

 

Shift/Schedule Requirements: Ability to work various shifts and days including weekends and holiday periods to meet business needs.  

 

The Assistant Manager, Catering &  In ‑ Park leads the daily operation and long ‑ term performance of a portfolio of  quick ‑ serve locations, and catered venues. This role ensures outstanding food quality, fast and friendly service, and  consistent guest experience while meeting labor and cost targets. The Area Manager develops seasonal leaders, drives execution of menus and catered events, elevates operational standards, and partners  cross ‑ functionally (Culinary, Maintenance, HR, Finance, Group Sales, Events) to deliver  high ‑ impact programs and results. Success is measured through guest satisfaction,  speed ‑ of ‑ service , food safety and cleanliness scores, revenue growth, cost control, team engagement, and flawless event delivery.  

Benefits:  

• 3 weeks paid vacation which increases with tenure (6 sick days, 8 paid holidays) 

• Several medical coverage options to fit your needs best  

• 401K match  

• FREE entry to ALL our parks and water parks! 

 

Perks:  

• Complimentary tickets for friends and family  

• Discounts on food and park merchandise  

• Full-time associate events and gatherings  

Responsibilities:

• Own  day ‑ to ‑ day operations for assigned team member dining facilities and catered events, ensuring locations are  guest ‑ ready , staffed, and  well ‑ stocked .  

• Deliver consistent food quality, order accuracy,  speed ‑ of ‑ service , and hospitality standards across all locations and events.  

• Lead, coach, and develop seasonal leaders and supervisors; build strong bench strength and a positive,  performance ‑ based culture.  

• Plan and execute catered functions, festivals, promotions, and seasonal programs in partnership with Culinary, Events, and Group Sales.  

• Forecast demand; build and manage schedules and deployment to meet service targets and labor plans.  

• Manage cost performance—inventory integrity, waste/ writedown controls, portioning/recipe adherence.  

• Ensure compliance with local/state health codes,  ServSafe standards, and company food safety and sanitation procedures.  

• Champion equipment and facility readiness; coordinate with Maintenance on preventive care and rapid issue resolution.  

• Implement training and SOPs for product builds, guest service, food safety, and event execution; verify through spot checks and coaching.  

• Analyze KPIs (throughput, guest satisfaction, labor %, COGS, waste) and  lead continuous improvement initiatives.  

• Support menu rollouts, price changes, and product tests; ensure  accurate POS setup and crew adoption.  

• Respond to guest feedback and service recoveries professionally; turn insights into actionable fixes.  

• Flex to operational priorities—including weekends, evenings, holidays, and peak event periods.  

Qualifications:

• 2+ years of leadership experience in  high ‑ volume food service ( quick ‑ serve ,  multi ‑ unit , catering/banquets, stadiums, or attractions);  multi ‑ unit experience preferred.  

• Proven success managing labor, and inventory while lifting guest satisfaction and speed metrics.  

• Strong event planning/execution background (BEOs, timelines, service standards, vendor coordination , onsite   problem ‑ solving ).  

• Working knowledge of health department regulations and food safety;  ServSafe Food Manager and  ServSafe Alcohol (or ability to obtain).  

• Comfortable with POS and  back ‑ office tools (scheduling, forecasting, inventory);  data ‑ driven   decision ‑ making .  

• Excellent communication and  cross ‑ functional collaboration skills; calm and decisive under pressure.  

• Ability to stand/walk for extended periods and lift/move products as needed; valid driver’s license.  

• Education: High school diploma or equivalent required; Hospitality/Restaurant Management or related education preferred.  

• Equivalent combinations of education, experience, and competencies will be considered.