Six Flags
Area Manager, Food & Beverage
Six Flags - Manager
Mason · OH
Food/Beverage Management · Restaurant/Catering Management · Hospitality Management
0
3
days ago
In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Area Manager, Food & Beverage oversees assigned food and beverage operations within the park, ensuring exceptional guest experiences, strong financial performance, and a safe, productive work environment. This role leads multiple dining locations, develops frontline leadership teams, drives operational excellence, and supports business initiatives that enhance revenue, guest satisfaction, and associate engagement.
Responsibilities
- Oversee daily operations for assigned food and beverage locations, ensuring safe, efficient, and guest-focused service.
- Lead and develop seasonal management teams by providing coaching, direction, training, and performance feedback.
- Review staffing plans and schedules to ensure appropriate coverage and operational readiness.
- Monitor food safety practices and ensure compliance with health department regulations, company policies, and industry standards.
- Analyze daily revenue and per capita spending trends and implement operational improvements to maximize performance.
- Drive execution of restaurant concepts, menu offerings, and product development initiatives to enhance the guest experience.
- Foster a safe, inclusive, and engaging work environment for associates while promoting operational excellence.
- Respond to guest feedback and concerns, taking corrective action to maintain high standards of service and quality.
- Support hiring, coaching, performance management, and corrective action processes for team members and leaders.
- Collaborate with park leadership to achieve operational, financial, and strategic business objectives.
Qualifications
- Associate degree in Hospitality, Business, Food Service Management, or a related field preferred.
- Valid driver's license required.
- 2-4 years of food and beverage, hospitality, or related operational experience.
- 1-3 years of supervisory or leadership experience.
- Strong leadership skills with the ability to motivate, coach, and develop teams.
- Experience managing high-volume operations while maintaining quality, service, and safety standards.
- Strong analytical and problem-solving skills with the ability to make sound operational decisions.
- Excellent communication and interpersonal skills with the ability to collaborate across departments.
- Knowledge of food safety regulations, operational best practices, and guest service standards.
- Ability to work nights, weekends, and holidays based on business needs.
