F&B Operations Leader – Guest Experience & Budget

Cedar Point; Norwalk (OH); On-site; USD 70,000 - 90,000; Full time

Job summary

Cedar Point in Ohio is seeking a Manager - Food and Beverage to lead F&B operations across the park area. You will drive service quality, budgeting, staffing, and cost controls while collaborating with culinary and other departments to deliver guest-focused experiences.

You will supervise area managers, optimize labor, ensure safety and sanitation standards, and implement menus and concepts that enhance profitability and guest satisfaction.

Qualifications

• Minimum 2-4 years in food and beverage management.
• 4 years supervisory experience preferred.
• Proficient in MS Outlook, Excel, and Word.
• ServSafe Manager Certification preferred.

Responsibilities

• Lead all food & beverage operations in area with a focus on service quality and guest satisfaction.
• Drive financial performance by meeting revenue, margin and cost of goods goals; accountability for budgeted results.
• Lead labor planning and scheduling across all F&B locations with effective staffing and productivity management.
• Oversee financial controls including sales accuracy, system integrity, and labor cost management.
• Provide leadership and development for F&B Area Managers and supervisors.
• Ensure facilities, equipment, and F&B locations are clean, safe, and operational.
• Partner with Director of F&B & Executive Chef on menus, concepts, and efficiency improvements.

Skills

F&B management

Supervisory experience

Budgeting

Staffing & scheduling

MS Office proficiency

Education

High School Diploma or GED

Bachelor's Degree preferred

Tools

Outlook

Excel

Word

Job description

Cedar Point in Ohio is seeking a Manager - Food and Beverage to lead F&B operations across the park area. You will drive service quality, budgeting, staffing, and cost controls while collaborating with culinary and other departments to deliver guest-focused experiences.

You will supervise area managers, optimize labor, ensure safety and sanitation standards, and implement menus and concepts that enhance profitability and guest satisfaction.