FOOD & BEVERAGE MANAGER

GILROY GARDENS FAMILY THEME PARK•Gilroy, CA

1d•$75,000 - $95,000•Onsite

About The Position

The Manager of Food & Beverage supervises the daily Food operations within Gilroy Gardens Family Theme Park and oversees Food Stands, Food Carts, Food Warehouse, Catering and Special Events. This individual is responsible for direct oversight of operations within the park to ensure service, quality and integrity standards are maintained throughout the department. Additionally, the manager will coordinate and direct activities within the department to promote efficiency within work operations, as well as maintain appropriate staffing levels along with the development and implementation of employee retention programs to increase morale and productivity. Moreover, this individual will oversee the documentation and performance evaluations for all seasonal staff and seasonal leadership in the Food Department. This position reports directly to the Vice President In-Park Revenue.

Requirements

Bachelor’s Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.
3-5 years’ experience in related experience multi-unit food management.
Knowledgeable in the area of food operations and management, health safety, procurement, inventory management, budgeting, accounting, etc.
Must be at least 21 Years of Age.
Must possess strong people management skills, including selecting, training, developing and coaching people.
Requires demonstrated skill in interpersonal relationships, making presentations, and verbal and written communications.
Computer proficiency with ability to use Microsoft Office Products required.
Ability to use independent judgment and discretion in supervising various programs including the handling of emergency situations, determining procedures, setting priorities, setting schedules, maintaining standards, planning for future needs, and resolving problems.
Ability to apply supervisory and managerial concepts and principles; has the knowledge of administrative principles involved in developing, directing, and supervising various programs and related activities.
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
Ability to pass a background check, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Ability to work nights, weekends, and holiday periods to meet business needs.
Must possess a valid Driver's License
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to read, write, speak, and understand English at a level sufficient to conduct employee meetings; provide detailed direction to staff, guests, and vendors; and write policies, procedures, reports, and other business-related documents and correspondence.
ServSafe Manager Certification required or completed during first 30 days of hire.
ServSafe Allergen Training required at hire or within 30 days of hire.
RBS certification required or completed during the first 30 days of hire.

Responsibilities

Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.
Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.
Provide hands-on support to address operational issues and ensure efficient workflow.
Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.
Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.
Foster a sense of teamwork and camaraderie among all staff members.
Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.
Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.
Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.
Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.
Set and monitor financial goals for the Food Department, including annual budgets, budget plans, sales targets, and profitability.
Monitor weekly/monthly reports for guest service, labor, waste, cost of sales, percap, and revenue to act as necessary to deliver optimal results.
Implement cost-saving measures such as portion control and inventory management to optimize food costs.
Conduct thorough cost analysis before implementing new menu items to ensure profitability.
Maximize sales and profits through proper cash handling, inventory controls, and point of sale controls.
Collaborate with Marketing on recommendations for Special Event food items and concept direction, as well as with other internal teams to design initiatives and increase Food Revenue while striving to maintain fresh and new menu concepts.
Stay updated on industry trends and best practices to continually enhance departmental performance.
Assist with planning, costing, and retailing of menu items.
Collaborate with clients for special events to recognize needs and facilitate the process to meet their requirements.
Monitor the performance of new menus and provide support materials to ensure consistency in preparation and presentation.
Stay informed about dietary trends and allergen considerations to accommodate diverse guest needs.
Establish benchmarks for guest service and satisfaction within the food department to ensure consistent delivery of excellence.
Foster collaboration among all internal Food Department key staff to exceed guest expectations.
Take proactive steps to resolve departmental challenges, fostering a culture of problem-solving and teamwork.
Ensure compliance with all state and county health and safety standards, as well as industry and park standards.
Maintain high standards of cleanliness and adherence to health and safety practices in all food operations.
Ensure proper handwashing, use of protective gear, and regular cleaning and maintenance of equipment.
Seek feedback from staff and management to identify areas for improvement and implement necessary changes.
Adhere to and enforce all Gilroy Gardens Family Theme Park policies and procedures, including safety, attendance, and EEO policies, and demonstrate commitment to customer service in all aspects of employment.
Participate in the Park’s Duty Management program rotation to ensure smooth daily operation of the Theme Park.
Perform other duties as assigned.
Supervise duties of subordinate managerial staff.
Supervisory duties include instructing, assigning, reviewing, and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending and approving employee promotions, transfers, discipline, discharge, and salary increases.
Conduct regular one-on-one coaching sessions with subordinate staff.
Recognize and reward outstanding performance and achievement.