Food and Beverage Operational Supervisor

Key Duties and Responsibilities:

• Assure profitability of assigned location by closely monitoring inventory and product spoilage.
• Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES.
• Must be focused on driving daily per capita, and revenue.
• Ability to supervise and positively interact with Team Member and Guests.
• Support the company mantra; Friendly Clean Fast Safe Service.
• Maintain a neat, well-organized location.
• Ensure good and consistent food quality.
• Monitor daily staffing levels in assigned locations.
• Keeping location teams focused and on task.
• Able to properly administer and record disciplinary actions.
• Ensure all products and services are made available to Guests.
• Ensure proper portion control.
• Train new Team Members and leads
• Perform all other duties as assigned by Managerial Supervisor

Skills and Qualifications

• Must be at least 16 years of age;
• TABC (if 18 ) and CFM required
• A positive work attendance
• Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed
• Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation
• Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude
• Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.