Theme Park Dining Venue Manager (MARIETTA)

A seasonal leadership position with the responsibility of overseeing the day-to-day operations of one or more food locations in the park. Oversee and support the daily tasks of team members and/or leads in the respective food location

What's In It For You

• Free tickets for your family & friends!
• Promotion opportunities!
• Scholarship opportunities!
• Exclusive employee parties, events, giveaways, discounts, and more!
• Free access to Atlanta area attractions and other regional theme parks!
• Job and Career Building Skills
• Flexible scheduling.

Payrate: $15.00-$17.50

You will have the opportunity to apply to interview for the following positions:

Lead, Supervisor, or Sr. Supervisor

ACTIVITIES INCLUDE:

• Prepare and serve food with a smile!
• Use register for sale of products.
• Monitor food temperatures during holding and serving.
• Adhere to all company policies, including cash handling.
• Observe proper sanitation guidelines at all times (hair restrained, hand washing, etc.).
• Perform clean-up duties of all kinds before, during, and after a shift.
• Exhibit proper Guest Service Skills at all times.
• Ensure the optimal performance of assigned locations is achieved by following the Six Flags mantra of Friendly, Clean, Fast, and Safe service.
• May be shifted to various locations, as staffing needs dictate.
• Maintain a clean and organized work area
• Assist with guest concerns to ensure complete guest satisfaction.
• Submit orders for product based on projected attendance.
• Track inventory movement (costs of goods sold, spoilage, and transfers) and conduct a comprehensive weekly inventory count.
• Troubleshoot issues and escalate to Full-Time management if needed.
• Conduct coaching/counseling sessions with Team Members.
• Maintain compliance of all labor laws and regulations as defined by Six Flags, state, and federal government.
• Maintain compliance of all food safety rules and regulations as defined by Six Flags and its governing regulatory authorities.
• Other duties as assigned.

MINIMUM QUALIFICATIONS:

• Must be at least 16 years of age.
• Must have Food & Beverage experience.
• Culinary & Hospitality Preferred but not required.
• React well in stressful and emergency situations.
• Be willing to actively engage guests.
• Communicate effectively in the English language, including the ability to read, speak, and understand the English language.
• Be available to work flexible hours and on weekends, nights, and holidays.
• Possess above-average communication skills.
• Work efficiently in a fast-paced environment.
• Be safety conscious, while also outgoing with a friendly demeanor.

PHYS ICAL REQUIREMENTS:

• Continued sitting, standing, and bending; frequent kneeling.
• Stand/walk for up to 6 hours at a time and as many as 14 hours a day; walk over 3 miles per day over various surfaces.
• Lift and carry 25 lbs. over 25 feet over various surfaces; lift and lower 5 lbs. above shoulder level.
• Must be able to climb a stepladder up to 6 feet in height.