Operational Supervisor, Food Service

Key Duties and Responsibilities:

· Assure profitability of assigned location by closely monitoring inventory and product spoilage.

· Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES.

· Must be focused on driving daily per capita, and revenue.

· Ability to supervise and positively interact with Team Member and Guests.

· Support the company mantra; Friendly Clean Fast Safe Service.

· Maintain a neat, well-organized location.

· Ensure good and consistent food quality.

· Monitor daily staffing levels in assigned locations.

· Keeping location teams focused and on task.

· Able to properly administer and record disciplinary actions.

· Ensure all products and services are made available to Guests.

· Ensure proper portion control.

· Train new Team Members and leads

· Perform all other duties as assigned by Managerial Supervisor

Skills and Qualifications

· Must be at least 16 years of age;

· TABC (if 18+) and CFM required

· A positive work attendance

· Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed

· Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation

· Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude

· Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.