Overview: A Food & Beverage Operations Supervisor is responsible for the day-to-day operations of multiple food and beverage locations within the park. The individual is responsible for meeting all financial expectations of an assigned area within the department to include inventory & non-inventory control, as well as labor control while making sure all company, state, and local policies are being fully implemented and executed. Guest Service focus should always be a top priority to meet our business needs. Responsibilities: Key Duties and Responsibilities: Oversees daily operation of locations to maintain compliance with all Six Flags, Food & Beverage Operations, local County Health Department and FDA policies and procedures. Ensures compliance of all Federal, State, and Local liquor laws. Works toward reaching profit goals in assigned area by closely monitoring sales, cost of goods, and inventory. Assists with hiring, training, developing, and scheduling department staff. Monitors labor expenses in assigned area and department as necessary. Training, following up and evaluation of staff on all levels is expected to ensure the team is being set up for success. Provides on-going training and supervision for seasonal staff for future development. Develop and promote an entrepreneurial spirit by making recommendations targeting increased sales and profits Ensuring the team has all the tools necessary to functionally operate their locations. Provides a hospitable and welcoming environment for both guests and team members. Ensures all Team Members are aware of and adhere to the company Mantra of Friendly, Clean, Fast and Safe Service by meeting all Guest First standards and principles Ensuring all patrons are receiving the highest quality of product and service. Adheres to all department and company safety policies by maintaining a safe work environment and aid in the elimination of hazards. Act as Manager on Duty as assigned.

Qualifications: Skills and Qualifications: Outstanding leadership, team building and motivational skills. Excellent Communication skills, able to communicate using different avenues. Ability to work in a fast paced environment and adapt to change on a moments notice. Recognizing quality employees and develop future leadership. The Ideal Candidate Will Meet These Minimum Requirements: Certified in Safe Food Handling or obtain certification within 60 days Two or more years of restaurant management experience, preferably in a multi-unit setting Valid drivers license Must have the ability to work up to 6 days a week including nights, weekends and holidays as business needs dictate in all types of weather conditions