Food and Beverage Operations Manager

2 weeks ago


Chicago, Illinois, United States Six Flags Full time

Company Overview: Six Flags is a leader in the amusement park industry, providing exceptional entertainment experiences.

Position Summary: The Food and Beverage Operations Manager is responsible for overseeing the daily functions of food service locations, ensuring adherence to all relevant health and safety regulations.

Key Responsibilities:

  • Manage daily operations to ensure compliance with Six Flags standards and local health regulations.
  • Monitor and enforce all applicable liquor laws at the federal, state, and local levels.
  • Work towards achieving financial targets by analyzing sales data, controlling costs, and managing inventory effectively.
  • Assist in the recruitment, training, and scheduling of staff within the department.
  • Oversee labor costs and implement strategies to optimize staffing levels.
  • Provide continuous training and support to seasonal staff to foster their professional growth.
  • Encourage a culture of entrepreneurship by proposing initiatives aimed at boosting sales and profitability.
  • Ensure all team members are equipped with the necessary tools to operate efficiently.
  • Create a welcoming atmosphere for guests and staff alike.
  • Uphold the company’s service standards by ensuring all team members deliver friendly, clean, fast, and safe service.
  • Guarantee that guests receive top-notch products and services.
  • Maintain a safe working environment by adhering to all safety protocols and mitigating hazards.
  • Act as the Manager on Duty as required.

Qualifications:

  • Proven leadership and team-building capabilities.
  • Strong communication skills, adaptable to various communication methods.
  • Ability to thrive in a fast-paced environment and adjust to changes quickly.
  • Experience in identifying and nurturing quality talent for future leadership roles.

Minimum Requirements:

  • Certification in Safe Food Handling or willingness to obtain certification within a specified timeframe.
  • A minimum of two years of management experience in the restaurant industry, preferably in a multi-unit environment.
  • Availability to work flexible hours, including nights, weekends, and holidays, in varying weather conditions.


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