Food and Beverage Manager

W3Global; Gilroy (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

W3Global is seeking a Food Department Supervisor to manage daily operations across multiple food outlets within the park. You will supervise stands, carts, and the food warehouse, ensuring smooth service and adherence to policies.

You will lead a sizeable seasonal team, coordinate with management, and drive safety, budgeting, and quality across all food operations. This role requires hands-on leadership and effective communication.

Qualifications

• Bachelor's Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.
• 3-5 years' experience in related experience multi-unit food management.
• Knowledgeable in food operations and management, health safety, procurement, inventory management, budgeting, accounting, etc.
• Must be at least 21 years of age.
• Strong people management skills including selecting, training, developing and coaching people.
• Demonstrated interpersonal, presentation, and verbal/written communication skills.
• Proficiency in Microsoft Office products.

Responsibilities

• Oversee daily operations of the Food Department, including supervising Food Stands, Food Carts, and Food Warehouse operations.
• Lead day-to-day operations by spending time in food stands and working with the team during busy periods.
• Provide hands-on support to address operational issues and ensure efficient workflow.
• Implement and coordinate Food Department policies, procedures, and financial goals.
• Hold regular department meetings to improve communication among staff and seasonal management.
• Foster teamwork and camaraderie among all staff.
• Report department status and issues to senior leadership daily.
• Ensure Supervisors maintain cleanliness and safety in work areas.
• Oversee maintenance and inspections of kitchen equipment for safety and functionality.
• Manage catering events logistics to showcase the park and services.

Skills

People management

Leadership

Budgeting

Inventory management

Food operations

Health & safety

Microsoft Office

Emergency procedures

Communication

Education

Bachelor's Degree or related hospitality/restaurant management experience

Tools

Microsoft Office

Job description

Responsibilities

• Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.
• Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.
• Provide hands-on support to address operational issues and ensure efficient workflow.
• Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.
• Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.
• Foster a sense of teamwork and camaraderie among all staff members.
• Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.
• Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.
• Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.
• Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.

Job Description:

• Responsible for the daily operations of the Food Department, including supervision of various Food Stands, Food Carts, and Food Warehouse operations.
• Actively participate in day-to-day operations by spending quality time in the food stands and working alongside the team, especially during busy periods.
• Provide hands-on support to address operational issues and ensure efficient workflow.
• Implement, control, and coordinate Food Department policies, procedures, and financial goals, including handbooks, training, communication, cost control, labor management, and other expenses.
• Facilitate regular department meetings to enhance communication and collaboration among seasonal management and frontline staff.
• Foster a sense of teamwork and camaraderie among all staff members.
• Communicate department status to the Vice President In-Park Revenue daily, including operational issues, employee concerns, guest complaints, special requests, losses, and relevant reports.
• Ensure that Food Department Operations Supervisors, Area Supervisors, and Supervisors maintain cleanliness and safety in assigned work areas.
• Conduct regular maintenance and inspections of kitchen equipment to ensure functionality and safety.
• Oversees the execution and logistics for all catered events within the park to ensure these events showcase the park and provide an excellent representation of services.

Supervisory Responsibilities

• This role entails supervising approximately 90-120 seasonal staff and a team of 25 seasonal management members, alongside 5 part-time management staff, with variations depending on the season, whether it be spring/fall or summer.
• Supervise duties of subordinate managerial staff. Supervisory duties include instructing, assigning, reviewing, and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending and approving employee promotions, transfers, discipline, discharge, and salary increases.
• Conduct regular one-on-one coaching sessions with subordinate staff.
• Recognize and reward outstanding performance and achievement.

Qualifications And Skills

• Bachelor's Degree or related experience in Industrial Hospitality, Restaurant/Hotel management or equivalent experience.
• 3-5 years' experience in related experience multi-unit food management.
• Knowledgeable in the area of food operations and management, health safety, procurement, inventory management, budgeting, accounting, etc.
• Must be at least 21 Years of Age.
• Must possess strong people management skills, including selecting, training, developing and coaching people.
• Requires demonstrated skill in interpersonal relationships, making presentations, and verbal and written communications.
• Computer proficiency with ability to use Microsoft Office Products required.
• Ability to use independent judgment and discretion in supervising various programs including the handling of emergency situations, determining procedures, setting priorities, setting schedules, maintaining standards, planning for future needs, and resolving problems.
• Ability to apply supervisory and managerial concepts and principles; has the knowledge of administrative principles involved in developing, directing, and supervising various programs and related activities.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
• Ability to work nights, weekends, and holiday periods to meet business needs.
• Must possess a valid Driver's License
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to read, write, speak, and understand English at a level sufficient to conduct employee meetings; provide detailed direction to staff, guests, and vendors; and write policies, procedures, reports, and other business-related documents and correspondence.

Certifications

• ServSafe Manager Certification required or completed during first 30 days of hire.
• ServSafe Allergen Training required at hire or within 30 days of hire.
• RBS certification required or completed during the first 30 days of hire.