Manager Food

Summary: This position is responsible for providing the leadership, direction and resources to effectively manage multiple quick food service venues, daily departmental operations and special projects in support of the theme park. Essential Functions: Executes strategic plans to optimize store profits while maintaining quality, cleanliness and Guest Service standards. Consistently drive process improvements and efficiencies to enhance Guest Service and food & beverage operations. Create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Partner with Human Resources to continuously train and develop restaurant teams through individual performance planning. Responsible for performance evaluations, disciplinary recommendations and succession planning. Responsible for performance development including administering discipline, resolving employee relation’s issues and conducting individual and team meetings. Accountable for maximizing daily sales and effectively managing costs, labor, inventory and cash control Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment and Union guidelines, as well as Company policies and procedures. Maintain or exceed weekly budgeted operating results: cost of goods, variable labor, safety, guest service, cleanliness and food quality. Responsible for monitoring performance and making recommendations to maximize current trends. Communicates on a constant basis with Area Manager regarding restaurant performance and challenges; makes recommendations for improvement when necessary. Review and analyze restaurant performance results (financial, guest service & safety) daily while identifying and resolving opportunities with management team. Develop and foster open communication and solid working relationships between business units and company departments. Takes an active part in recruitment and retention of staff. Responsible for developing weekly schedules, with a focus on maintaining staffing levels that satisfy budget as well as guest service goals.