Food & Beverage Operations Manager

Wild Adventures•Valdosta, GA

47d

About The Position

ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Must already possess skills in Food and Beverage including strong general knowledge of food safety standards and practices, cleanliness standards, food procurement, presentation and execution, production standards and how to operate a Food Service Establishment. Must have the ability to represent the park in a professional manner and behave like a professional. Willing and able to routinely perform any duty the park may require and willing to work alongside the team. Must be able to help develop Training programs and Train people. Ensure quality processes with consistent messages in training and onboarding of both new and returning team members. Ability to create and foster a place where people want to work and want to develop; consistent awareness of team member experience and how we can improve. Must have ability to meet deadlines and communicate vertically and horizontally within the organization. Ensure that all Team Members deliver outstanding guest service at all times. Assist in the development and implementation of policy and procedure changes to positively affect the operation of the department. Must have an eye for cost control and tightly managing expenses predominantly related to labor efficiency and food waste. Work with Director and Manager to continually evolve sales strategies to achieve optimal sales and profits based on business trends. Work closely with the Director and Manager to manage/maintain the budgeted labor and food costs by being in tune to schedules, spending time in field and implementing best practices and periodically analyzing reports. Work closely with the Director and Manager to manage/monitor weekly cost of sale by paying close attention to purchasing, inventory management, production plans and waste controls. Ability to develop, coach and build a team that is genuinely concerned about business success and moving the business forward. Reviewing and approving weekly schedules to ensure efficient and proper staffing levels at all times. Ensure all units meet or exceed accepted levels of cleanliness and sanitation as measured by third party auditors and state and local authorities. Marks of A are expected on all food inspections. Communicate expectations and follow up on expectations to leaders within the department. Conduct regular evaluations to staff providing feedback and allowing them to use that feedback to improve their performance. Ensure that weekly inventories are completed and turned in as required. Observation of all company and department policies as outlined in Team Member Manuals and update in memos. Evaluate leads and supervisors for progress, reviews, and/or promotions. Promptly deal with marginally performing team members. Must be a team player and able to work harmoniously with others. Effective and frequent communication with Director on all business matters at all times. “Create Memories Worth Repeating” for our Guests by exceeding expectations. Perform other duties as needed.

Requirements

Analytical Skills - The Ability to be given direction, understand the direction and achieve positive results by analyzing the situation, the materials given, and the tasks to be done.
Detail Oriented - Ability to pay attention to the small things. Like wiping down the stainless steel trash cans in the restrooms or removing spots from the mirrors.
Research Skills - Ability to design and conduct a systematic, objective, and critical investigation.
Accuracy - Ability to perform work accurately and thoroughly.
Time Management - Ability to utilize the available time to organize and complete work within given deadlines.
Communication Skills - Ability to communicate effectively with others using spoken or written word.
Interpersonal - Ability to get along well with a variety of personalities and individuals.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
Self-Motivated - Ability to be internally inspired to perform a task to the best of one's ability using his or her own drive or initiative.
Energetic - Ability to work at a sustained pace and produce quality work.
Friendly - Ability to exhibit a cheerful demeanor toward others.
Enthusiastic - Ability to bring energy to the performance of a task.
Bachelor's Degree preferred: or combination of education and work equivalent
5+ years of progressive leadership experience in the theme park, attraction, concession, tourism, hospitality or entertainment industry preferred.
ServSafe Food Certified or the ability to obtain certification.
Working knowledge of common office software such as word processing, presentation design, and spreadsheet software required.
Must be able to work days, evenings, weekdays, weekends and holidays as needed
Must handle confidential information strictly and responsibly
Must be proactive in continuously seeking and developing ways to be more effective
Must have and maintain a valid Driver's License, proof of insurance, and acceptable driving record

Responsibilities

Possess skills in Food and Beverage including strong general knowledge of food safety standards and practices, cleanliness standards, food procurement, presentation and execution, production standards and how to operate a Food Service Establishment.
Represent the park in a professional manner and behave like a professional.
Routinely perform any duty the park may require and willing to work alongside the team.
Help develop Training programs and Train people.
Ensure quality processes with consistent messages in training and onboarding of both new and returning team members.
Create and foster a place where people want to work and want to develop; consistent awareness of team member experience and how we can improve.
Meet deadlines and communicate vertically and horizontally within the organization.
Ensure that all Team Members deliver outstanding guest service at all times.
Assist in the development and implementation of policy and procedure changes to positively affect the operation of the department.
Have an eye for cost control and tightly managing expenses predominantly related to labor efficiency and food waste.
Work with Director and Manager to continually evolve sales strategies to achieve optimal sales and profits based on business trends.
Work closely with the Director and Manager to manage/maintain the budgeted labor and food costs by being in tune to schedules, spending time in field and implementing best practices and periodically analyzing reports.
Work closely with the Director and Manager to manage/monitor weekly cost of sale by paying close attention to purchasing, inventory management, production plans and waste controls.
Develop, coach and build a team that is genuinely concerned about business success and moving the business forward.
Reviewing and approving weekly schedules to ensure efficient and proper staffing levels at all times.
Ensure all units meet or exceed accepted levels of cleanliness and sanitation as measured by third party auditors and state and local authorities.
Communicate expectations and follow up on expectations to leaders within the department.
Conduct regular evaluations to staff providing feedback and allowing them to use that feedback to improve their performance.
Ensure that weekly inventories are completed and turned in as required.
Observation of all company and department policies as outlined in Team Member Manuals and update in memos.
Evaluate leads and supervisors for progress, reviews, and/or promotions.
Promptly deal with marginally performing team members.
Be a team player and able to work harmoniously with others.
Effective and frequent communication with Director on all business matters at all times.
“Create Memories Worth Repeating” for our Guests by exceeding expectations.
Perform other duties as needed.