Food Service Supervisor - The Chalet/Ledge Pool

Cleveland Metroparks•Strongsville, OH

25d•Onsite

About The Position

Cleveland Metroparks is seeking a Food Service Supervisor to help lead the development, direction, and evaluation of food service and concessions operations across the park district. This role plays a key part in staffing, training, safety oversight, and operational efficiency to ensure consistently high‑quality service for park visitors. The Supervisor also supports the review of permits, user fees, and programming to strengthen concession, recreational, and restaurant offerings. The position primarily supports operations at The Chalet during the fall and winter seasons and at Ledge Pool or other concession locations during the spring and summer.

Requirements

High school diploma required; Associate’s degree in recreation, business, or hospitality preferred.
Three years of relevant experience, including two years of supervisory experience.
Valid driver’s license.
Ability to obtain ServSafe, TIPS, and First Aid/CPR/AED certifications within six months.
Knowledge of food service equipment, POS systems, and seasonal facility operations.
Strong communication, leadership, organizational, and problem‑solving skills.
Proficiency with Microsoft Office.
Ability to work independently, maintain confidentiality, and manage multiple priorities.

Nice To Haves

Associate’s degree in recreation, business, or hospitality

Responsibilities

Assist in managing and evaluating concession, restaurant, and winter recreation programs.
Serve as acting supervisor in the manager’s absence.
Help develop and implement operational policies, facility procedures, and annual work plans.
Monitor facilities, public use, and program effectiveness; recommend improvements.
Ensure compliance with health department codes and state regulations; maintain relationships with local health departments.
Hire, train, schedule, and supervise seasonal staff; process payroll and HR documentation.
Provide staff training in customer service, sanitation, revenue handling, and operational standards.
Oversee fee collection, revenue reporting, and daily operational records.
Assist with operating and capital budgets, purchasing, vendor coordination, and equipment needs.
Manage food service operations including menu planning, supply ordering, cost estimation, and quality control.
Maintain a safe work environment and respond to hazards.
Participate in long‑ and short‑term departmental planning.
Provide direct food service as needed (eligible for tips when performing customer‑facing duties).