Food and Beverage Manager at The Wilds

Overview:

If you thrive in a fast-paced environment and are dedicated to creating memorable dining experiences, we want to hear from you!

Oversees all aspects of food service programs, including the coordination and management of staff, inventory, and resources related to food and beverage services.

Responsibilities:

Team Management and Development:

• Lead, hire, and train the food service team, including chefs, cooks, and team leaders.
• Schedule and coordinate staff to ensure efficient operations across all food service areas.
• Manage, encourage, and train team members in safe food handling and service techniques.

Food Quality and Safety:

• Oversee food planning, ordering, inventory management, and stock rotation to ensure freshness and quality.
• Maintain cleanliness and organization in kitchens and food storage areas, adhering to industry standards.
• Routinely inspect food items for expiration and proper storage to eliminate spoilage and contamination.

Operational Coordination:

• Manage all catering services and coordinate food and beverage needs for various events.
• Create and implement standard operating procedures (SOPs) for food service stations and menu offerings.
• Work closely with vendors to maintain adequate inventory levels and ensure equipment maintenance.
• Promote sustainability and inclusivity as a priority in all in all food service programs and activities.

Financial Oversight:

• Monitor revenue and reconcile monthly budgets, providing reports on day-to-day earnings.
• Implement cash handling procedures and ensure accurate reconciliation of revenue.

Guest Experience and Communication:

• Provide prompt, friendly service to all visitors and ensure high standards of guest interaction.
• Maintain open communication with the Director of Park Operations and collaborate with other departments to enhance guest experiences.

Qualifications:

Education and Experience:

• High school diploma or equivalent required.
• Five years of food service experience required; culinary management and one year of leadership experience preferred.
• ServSafe Certification preferred.

Skills and Abilities:

• Excellent customer service skills and a positive professional attitude.
• Strong administrative and organizational skills.
• Effective verbal and written communication abilities.
• Ability to plan and organize work efficiently and cost-effectively without direct supervision.

Requirements:

• Ability to work a flexible schedule from mid-April through early November, including evenings, weekends, and holidays.
• Valid state-issued motor vehicle operator’s license and good driving record required.
• Ability to adhere to standard operating procedures, including safety protocols.
• Successfully complete pre-employment drug screening and annual criminal history background check.