Area Manager, Food & Beverage

Overview

The Area Manager, Food & Beverage oversees assigned food and beverage operations within the park, ensuring exceptional guest experiences, strong financial performance, and a safe, productive work environment. This role leads multiple dining locations, develops frontline leadership teams, drives operational excellence, and supports business initiatives that enhance revenue, guest satisfaction, and associate engagement.

Responsibilities

 

• Oversee daily operations for assigned food and beverage locations, ensuring safe, efficient, and guest-focused service.
• Lead and develop seasonal management teams by providing coaching, direction, training, and performance feedback.
• Review staffing plans and schedules to ensure appropriate coverage and operational readiness. 
• Monitor food safety practices and ensure compliance with health department regulations, company policies, and industry standards. 
• Analyze daily revenue and per capita spending trends and implement operational improvements to maximize performance.
• Drive execution of restaurant concepts, menu offerings, and product development initiatives to enhance the guest experience.
• Foster a safe, inclusive, and engaging work environment for associates while promoting operational excellence.
• Respond to guest feedback and concerns, taking corrective action to maintain high standards of service and quality.
• Support hiring, coaching, performance management, and corrective action processes for team members and leaders.
• Collaborate with park leadership to achieve operational, financial, and strategic business objectives. 

 

Qualifications

 

• Associate degree in Hospitality, Business, Food Service Management, or a related field preferred.
• Valid driver's license required.
• 2-4 years of food and beverage, hospitality, or related operational experience. 
• 1-3 years of supervisory or leadership experience. 
• Strong leadership skills with the ability to motivate, coach, and develop teams. 
• Experience managing high-volume operations while maintaining quality, service, and safety standards. 
• Strong analytical and problem-solving skills with the ability to make sound operational decisions. 
• Excellent communication and interpersonal skills with the ability to collaborate across departments.
• Knowledge of food safety regulations, operational best practices, and guest service standards.
• Ability to work nights, weekends, and holidays based on business needs.