Atlanta Senior Food and Beverage Department Manager

Description

Job Summary

As the Food and Beverage Department Manager, you will be responsible for overseeing all aspects of food and beverage operations within our park. Reporting directly to senior management, you will collaborate with various departments to ensure seamless operations, uphold the highest standards of safety and cleanliness, and deliver exceptional guest experiences.

Why Fun Spot

We at Fun Spot America Theme Parks will continually strive to maintain the highest levels of safe, clean, family fun for the most important people on earth, our guests. We operate our values based on the golden rule of treating others the same way that we ourselves want to be treated.

At Fun Spot America Theme Parks, we hold our team members to the highest standards, expecting them to embody the seven principles of Love Works:

Department: Food and Beverage

Reports to: Director of Operations

Location: Atlanta

Workers Comp Code: 9083

Travel: None

Key Objectives

• Ensure smooth and efficient day-to-day operations of all food and beverage outlets within the theme park, including restaurants, concessions, and kiosks.
• Prioritize guest experience by maintaining high standards of service, quality, and cleanliness throughout all dining areas, resulting in positive feedback and repeat visits.
• Uphold strict adherence to food safety regulations, sanitation standards, and company policies to ensure a safe and hygienic environment for both guests and team members.
• Develop strategies to maximize revenue and profitability, including menu pricing optimization, cost control measures, and upselling initiatives.
• Lead, motivate, and develop a diverse team of food and beverage team members, fostering a positive work culture and promoting continuous learning and growth.
• Oversee inventory levels, ordering, and stock rotation to minimize waste, reduce costs, and maintain optimal product availability.
• Foster strong cross-functional collaboration with other departments such as operations, marketing, and finance to achieve common goals and objectives.
• Continuously seek opportunities for innovation and improvement in menu offerings, operational processes, and guest experiences to stay competitive and enhance overall satisfaction.
• Be prepared to effectively manage unforeseen challenges or emergencies, such as supply chain disruptions, staffing issues, or guest complaints, with composure and efficiency.
• Implement systems for tracking key performance indicators (KPIs), analyzing data, and generating reports to monitor departmental performance and inform decision-making.

Key Areas of Responsibility

Operational Excellence

• Conduct daily walkthroughs of all food and beverage outlets to ensure compliance with operational standards, cleanliness, and service efficiency.
• Coordinate with the operations team to streamline workflows and optimize staffing levels based on attendance forecasts and peak hours.
• Implement standardized operating procedures (SOPs) for opening, closing, and shift changes to maintain consistency and efficiency.

Guest Satisfaction

• Regularly interact with guests to gather feedback on dining experiences, address concerns, and identify areas for improvement.
• Train team members on service excellence principles, such as greeting guests with a smile, providing personalized recommendations, and resolving complaints promptly.

Compliance and Safety

• Conduct daily food safety inspections and temperature checks to ensure compliance with health regulations and prevent foodborne illnesses.
• Train team members on proper food handling, sanitation, and hygiene practices, including handwashing procedures and allergen awareness.
• Maintain up-to-date records of food safety certifications, permits, and inspections to demonstrate compliance during health department audits.

Revenue Generation

• Analyze sales data and trends to identify high-margin items, slow-moving inventory, and opportunities for menu innovation or pricing adjustments.
• Develop and implement upselling techniques to increase average transaction value and drive incremental revenue.
• Collaborate with leadership teams to create targeted campaigns or special events to attract new guests and encourage repeat visits.

Team Leadership and Development

• Conduct regular team meetings to communicate goals, provide feedback, and recognize outstanding performance.
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