Seasonal Food Facility Manager

GENERAL SCOPE OF POSITION:  In this key role, the facility manager is responsible for overseeing the operation of assigned Food & Beverage areas or facility which includes training, directing, motivating, evaluating, coaching/mentoring, and disciplining associates within all functions of the Food & Beverage Division.  Maintains appropriate cost and labor levels by continuously evaluating and adjusting to business needs, completing frequent inventory and stocking of product, maintaining cleanliness of all work locations, and ensuring guest service.

ESSENTIAL JOB FUNCTIONS:

• Interviews, selects, trains, directs, schedules, evaluates and coaches staff with appropriate documentation and in accordance with corporate policy and applicable laws; conducts counseling sessions as needed. Recruits, hires and trains seasonal associates to maintain optimal staffing levels throughout the operating season and within budget.
• Works with full time managers to establish departmental goals and direction; achieves department per capita and revenue goals within an established labor and cost of sale budget.   Oversees cash control within the location(s) and with Food & Beverage Loss Prevention to ensure proper cash handling procedures are followed to prevent loss/theft.  Performs weekly inventory on all food and beverage items.
• Reviews the work of subordinates for effectiveness; evaluates and makes recommendations as appropriate;   prepares and/or processes performance evaluations, purchase orders, end-of-season summaries, and daily staffing worksheet, various other reports, memos, correspondence, etc.  Offers training, advice and assistance as needed.
• Tracks labor percent, hours, and dollars for each operating location; reviews staffing levels for location(s) to ensure each can run effectively and efficiently; ensures compliance with Minor Labor Laws.
•  Completes administrative paperwork (i.e., time cards, schedules, labor reports, supervisor evaluations, and associate file documents) as required by department.
• Promotes and maintains a safe, secure, legal and healthy work environment for all associates. Refers to policies and procedures, operations manuals, project drawings, equipment manuals, health codes, trade publications, recipe books, etc. 
• Monitors food safety; ensures compliance with all state and county health and safety standards, various laws and regulations, as well as industry and park standards; develops curriculum, and coordinates and trains all seasonal associates in safe food handling.
• Ensures the highest level of guest services are present in all areas of operations.  Ensures guest sales are handled in a prompt, friendly, courteous manner using suggestive selling techniques.  Responds to and takes appropriate action to solve concerns and complaints from park guests and associates. Receives and responds to guest comment reports and interacts with park guests in person; takes corrective action as necessary to maintain effectiveness of park services and products.
• Receives and reviews various records and reports including attendance records, labor reports, general ledger, cost-of-sale reports, schedules, safety reports, POS reports, food waste sheets, cash variance logs, inspection reports, guest service reports, budgets, security reports, etc. 
• Conducts daily shift meetings and ensures that associates are trained in all facets of the operation such as service procedure, production flow, equipment usage/cleaning, and menu items such as portions, garnishes and prices; provides associates with necessary information and tools to effectively do their jobs; ensures that all safety procedures are followed as well as all state and local health regulations are meeting standard regularly.   Ensures all state and local alcohol service regulations are in effect at all times.
• Supervises subordinate supervisory and support staff; supervisory duties include instructing, assigning, reviewing and planning work of others, maintaining standards, coordinating activities, acting on associate problems, recommending associate transfers, promotions and discipline.  Evaluates job performance of all staff and makes performance recommendations. Ensures that all work, guest, storage and service areas are cleaned and meet local and state sanitation guidelines.  This includes tables, chairs, serving lines, condiment stands, equipment, etc.
• Moves throughout entire area of responsibility regularly to maintain awareness of total operation; displays positive attitude about the park and department to all associates.  Acts as a liaison between subordinates and management.  Responsible for table touches in the restaurant to ensure good guest service.  Responsible for preparation of various food products according to prescribed recipes.  Ensures that all work, guest, storage and service areas are cleaned and meet local and state sanitation guidelines.  This includes tables, chairs, serving lines, condiment stands, equipment, etc.
• Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to guest service in all aspects of employment.
• Other duties may be assigned.

LAST DATE FOR CONSIDERATION: Until Filled

MINIMUM TRAINING AND EXPERIENCE:

• Ability to demonstrate knowledge and comply with all company/divisional policies and procedures, as well as state and local regulations in regards to minor labor laws and alcohol sales.  Knowledgeable in the areas of food service operations and management, health safety, procurement, inventory management, budgeting, accounting, point of sale systems, laws, ordinances, standards and regulations. 
• Must be highly organized and possess excellent communications skills.  Excellent communication skills required to interact with Park management, subordinates, guests, vendors, contractors, etc. to maintain effective relationships.
• Must be patient, courteous, alert, and poised, maintain a positive attitude, able to cope with special situations and work well under pressure. Ability to learn and utilize new skills and information to improve job performance and efficiency.
• Ability to successfully complete Basic Food Safety & Sanitation Training, Leadership Training, ServSafe and ServSafe Alcohol as provided by the Division. Ability to operate a forklift, Cushman cart, and a variety of office and food service equipment.
• Ability to memorize large amounts of information, including facility menus and promotions.
• Ability to encourage sale through suggestive selling and understanding of food and beverage products.
• 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, if 18 years of age or older, 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.

Interested applicants should apply on Kings Island's website and upload a resume into the application.

An Equal Opportunity Employer

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