Restaurant Operations Coordinator (EVANSTON)

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.

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 moment’s 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 driver’s 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