Manager, Food and Beverage

Six Flags Entertainment Corporation•San Antonio, TX

35d•Onsite

About The Position

This is a Full-Time leadership position within the In-Park Revenue Division at Six Flags Fiesta Texas. The position offers a competitive salary based on experience, along with a comprehensive benefits package, and bonus potential. Team Members enjoy exciting perks including free park admission for themselves and a guest, additional complimentary tickets, merchandise and food discount, flexible scheduling, Dayforce Wallet access for earned wage access, and bi-weekly pay.

Requirements

Minimum of two (2) years of leadership experience in food service, restaurant operations, hospitality, themed entertainment, or a related industry.
Experience managing multiple operational areas and leading diverse teams.
Proven ability to manage budgets, labor costs, inventory, and operational performance.
Strong leadership and team development skills.
Excellent communication and interpersonal abilities.
Strong organizational, analytical, and problem-solving skills.
Ability to effectively manage multiple priorities in a fast-paced environment.
Proficiency with Microsoft Office applications, including Word and Excel.
Ability to collaborate effectively with leaders across departments.
Demonstrated commitment to delivering exceptional Guest service.
Food Handler Certification.
TABC Certification or ability to obtain certification within sixty (60) days of hire.
Ability to stand and walk for extended periods of time.
Ability to work both indoors and outdoors in varying weather conditions.
Ability to lift, carry, push, and pull up to 50 pounds with or without reasonable accommodation.
Ability to navigate kitchens, restaurant facilities, storage areas, and park locations safely.
Must be available to work a flexible schedule, including days, evenings, weekends, holidays, and peak operating periods.
Availability may be required outside of normal business hours to support operational needs.

Nice To Haves

Bachelor's Degree in Business, Hospitality, Culinary Management, or a related field preferred; equivalent experience may be considered.

Responsibilities

Lead, coach, develop, and evaluate full-time, seasonal, and leadership team members.
Foster a positive, high-energy work environment focused on teamwork, accountability, and Guest satisfaction.
Ensure Team Members receive proper training, support, and resources to perform their jobs successfully.
Promote employee engagement and professional development opportunities.
Oversee daily operations of all assigned food service locations and catering facilities, while partnering with warehouse teams to maintain inventory accuracy, product availability, and effective inventory controls.
Ensure exceptional standards of food quality, cleanliness, presentation, and service.
Maintain compliance with all company operating procedures and brand standards.
Monitor operational performance and implement improvements to enhance efficiency and Guest satisfaction.
Develop and manage departmental budgets and operational expenses.
Monitor labor costs, food costs, inventory levels, and purchasing activities.
Analyze sales trends and operational performance to maximize profitability.
Prepare forecasts, reports, and recommendations to support business objectives.
Ensure compliance with all applicable health, safety, sanitation, and food handling regulations.
Enforce company policies, procedures, and operational standards.
Promote a safe working environment for Guests and Team Members.
Conduct routine inspections and address operational deficiencies promptly.
Lead culinary and operational projects from planning through implementation.
Coordinate staffing plans to support business demands while maintaining labor efficiency.
Serve as Park Duty Manager when assigned.
Support park-wide initiatives and operational needs.
Perform other duties as assigned.