Job Summary: Oversee all Culinary Service operations in assigned area and park-wide responsibilities. Provide training and supervision to Culinary Services staff. Monitor food sales, cost of goods and inventory to assure profitability. Focus on guest service and satisfaction.
Essential Duties and Responsibilities:
Oversee daily operation of stands to maintain compliance with Six Flags, Culinary Services and County Health Department policies and procedures.
Assure profitability in assigned area by closely monitoring sales, cost of goods, inventory and sales techniques.
Schedule staffing and control labor expenditures for assigned area.
Provide on-going training and supervision for seasonal staff.
Ensure that all Team Members are aware of and adhere to all Guest First standards and principals.
Develop and promote an entrepreneurial spirit by making recommendations targeting increased sales, profits and guest service satisfaction.
Adhere to all department and company safety policies.
Support the company mantra of providing Friendly, Clean, Fast and Safe Service to our Guests
Skills and Qualifications:
Undergraduate degree in management (or related field) or equivalent management experience in food industry.
Two or more years' restaurant management experience, preferably in a multi-unit setting.
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.
Certified in Safe Food Handling or obtain certification within 60 days.
Must be able to stand, walk, bend, twist, sit, and stoop constantly throughout the shift.
Must be able to lift up to 50 lbs. without assistance.
Must be willing to work all shifts including nights, weekends and holidays.
Must be willing to work indoors and outdoors, in all types of weather.
Valid driver's license and a clear driving record.
Six Flags, Inc.