Area Manager - Food & Beverage

Six Flags, Corp.•Muskegon, MI

41d

About The Position

The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives.

Requirements

High School Diploma or GED required; Bachelor's Degree preferred.
Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred.
Proficient in Microsoft Outlook, Excel, and Word.
Valid driver's license required.
Ability to work flexible hours including nights, weekends, and holidays.
Must pass background check and drug screening per company policy.

Nice To Haves

Valid ServSafe Food Manager Certification preferred.
Valid ServSafe Alcohol Certification preferred.

Responsibilities

Assist in hiring seasonal staff.
Supervise and coach food and beverage staff to ensure high performance and guest satisfaction.
Provide training, performance reviews, and disciplinary actions as needed.
Create schedules and ensure adequate staffing to meet operational demands.
Foster a positive work environment and enforce departmental standards.
Achieve financial targets including revenue per cap, cost of goods, and labor costs.
Prepare and analyze budgets to meet departmental goals.
Support cost control strategies and monitor financial performance.
Collaborate with leadership to implement revenue-generating initiatives.
Complete required administrative paperwork and documentation.
Maintain effective communication with staff, departments, and leadership.
Respond professionally to calls, emails, and radio communications.
Communicate operational updates and guest feedback to senior leadership.
Other duties as assigned.
Coordinate with Purchasing and Warehouse teams to maintain inventory levels.
Establish and monitor par levels to minimize waste and ensure efficient production.
Support catering and in-park foodservice needs.
Assist with ordering, receiving, and budget tracking.
Ensure strict adherence to health department regulations and company sanitation standards.
Maintain cleanliness and organization of all food and beverage areas.
Monitor equipment condition and report maintenance needs.
Promote safe food handling practices and enforce safety policies.