Overview:undefined
Responsibilities:

+ Manage the operations of multiple food & beverage units in an area by analyzing our elements of success: service, production, labor and revenue.
+ Manage a team of 50 to 100 members including, but not limited to, hiring, motivating and posting schedules.
+ Create and uphold “Picture Perfect” recipes for menu items and Standard Operating Procedures (SOPs).
+ Analyze trends of attendance, revenue, and cost of sales and utilize that knowledge to manage unit operations.
+ Input inventory, spoilage and transfers in EATEC and keeping variances to a minimum.
+ Uphold standards and guidelines set by department, park, company and public health, and implement additional training and corrective action as needed in a fair and timely manner.
+ Conduct timely performance evaluations and create action plans for development for leadership team.
+ Demonstrate strong work ethic and commitment to the Six Flags mantra, vision, and goa...