Food and Beverage Sr. Supervisor $22.50/HR

Six Flags Discovery Kingdom; Vallejo (CA); On-site; USD 26,000 - 36,000; Full time

Job summary

Six Flags Discovery Kingdom seeks a Food and Beverage Senior Supervisor to lead operations across multiple F&B units in Vallejo, CA. You will guide service, production, labor and revenue while managing a team of 50–100 employees, including hiring, motivation and scheduling.

You will also create and uphold “Picture Perfect” recipes and SOPs, analyze attendance and revenue trends, and ensure compliance with health and safety standards. A strong guest-service mindset is essential.

Qualifications

• Must be able to lead and motivate a diverse team.
• Strong communication and guest service skills.
• Basic computer literacy for scheduling and inventory.

Responsibilities

• Oversee operations of multiple F&B units; monitor service, production, labor and revenue.
• Supervise 50–100 staff; handle hiring, coaching and schedules.
• Develop and maintain standard recipes and SOPs for menu items.
• Analyze attendance, revenue and cost of sales to optimize unit performance.
• Enter inventory, spoilage and transfers; keep variances low in system.
• Uphold department, park, company and health standards; coach as needed.
• Conduct performance evaluations and development plans for leaders.
• Demonstrate Six Flags values and guest-focused service.

Skills

Team management

Hiring

Scheduling

Food service

Tools

EATEC

Job description

Food and Beverage Sr. Supervisor $22.50/HR

• Manage the operations of multiple food & beverage units in an area by analyzing our elements of success: service, production, labor and revenue.


• Manage a team of 50 to 100 members including, but not limited to, hiring, motivating and posting schedules.


• Create and uphold “Picture Perfect” recipes for menu items and Standard Operating Procedures (SOPs).


• Analyze trends of attendance, revenue, and cost of sales and utilize that knowledge to manage unit operations.


• Input inventory, spoilage and transfers in EATEC and keeping variances to a minimum.


• Uphold standards and guidelines set by department, park, company and public health, and implement additional training and corrective action as needed in a fair and timely manner.


• Conduct timely performance evaluations and create action plans for development for leadership team.


• Demonstrate strong work ethic and commitment to the Six Flags mantra, vision, and goals.


• Have a passion for delicious food and providing great guest service.

Overview:undefined

Responsibilities:

• Manage the operations of multiple food & beverage units in an area by analyzing our elements of success: service, production, labor and revenue.


• Manage a team of 50 to 100 members including, but not limited to, hiring, motivating and posting schedules.


• Create and uphold “Picture Perfect” recipes for menu items and Standard Operating Procedures (SOPs).


• Analyze trends of attendance, revenue, and cost of sales and utilize that knowledge to manage unit operations.


• Input inventory, spoilage and transfers in EATEC and keeping variances to a minimum.


• Uphold standards and guidelines set by department, park, company and public health, and implement additional training and corrective action as needed in a fair and timely manner.


• Conduct timely performance evaluations and create action plans for development for leadership team.


• Demonstrate strong work ethic and commitment to the Six Flags mantra, vision, and goals.


• Have a passion for delicious food and providing great guest service.

Qualifications:

Minimum Requirements:

• Must be 18 years or older.


• Ability to work in an environment as fast-paced as our coasters.


• Complete and maintain Food Handlers Certificate and other required leadership training.


• Basic computer literacy.


• Basic knowledge of operating and trouble-shooting various food equipment.


• Must be able to stand, walk, bend, stoop and reach throughout your shift.


• Excellent verbal communication skills.


• Able to work a flexible schedule, including weekends and holidays.


• Friendly, outgoing personality inviting guests to your food unit.


• Ability to work with a team to make the business flow smoothly.