Manager, Food & Beverage

Cedar Point; Avon (OH); On-site; USD 75,000 - 95,000; Full time

Job summary

Cedar Point seeks a Manager - Food and Beverage to provide strategic leadership and operational oversight for park-wide F&B operations. You will guide training, purchasing, budgeting, staffing, inventory, and cost controls, reporting to the Director of Food & Beverage and collaborating with other departments on park initiatives.

The role emphasizes driving financial performance, labor planning, and ensuring health and safety standards across locations, with a focus on guest satisfaction and high

Qualifications

• 2–4 years in food and beverage management.
• 4 years supervisory experience preferred.
• Proficient in Microsoft Outlook, Excel, and Word.
• Valid driver’s license required.
• Ability to work flexible hours including nights, weekends, and holidays.
• Must pass background check and drug screening per company policy.

Responsibilities

• Lead all food & beverage operations in area of responsibility with a focus on service quality and guest satisfaction.
• Drive financial performance by meeting or exceeding revenue, margin, and cost of goods goals and stay within budget.
• Lead labor planning and optimization across all F&B locations in area of responsibility with proper staffing and scheduling.
• Oversee financial controls including sales accuracy, system integrity, and labor cost management.
• Provide leadership and development for F&B Area Managers and supervisors, including hiring and coaching.
• Ensure facilities, equipment, and F&B locations are clean, safe, and operationally ready; support maintenance and capital planning.
• Collaborate with Director of F&B & Executive Chef on menus, concepts, product strategy, and compliance with health and licensing requirements.

Skills

Leadership

Budgeting

Staffing

Inventory management

Cost controls

Training

Coaching

Performance accountability

Education

Bachelor's degree

Tools

ServSafe Food Manager Certification

ServSafe Alcohol Certification

Job description

The Manager - Food and Beverage plays a critical role in providing strategic leadership and operational oversight for all food and beverage operations in their area of the park. The Manager Food and Beverage will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Manager Food and Beverage reports directly to the Director of Food & Beverage and collaborates with other departments to support park-wide initiatives.

Overview

The Manager - Food and Beverage plays a critical role in providing strategic leadership and operational oversight for all food and beverage operations in their area of the park. The Manager Food and Beverage will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Manager Food and Beverage reports directly to the Director of Food & Beverage and collaborates with other departments to support park-wide initiatives.

Responsibilities

• Lead all food & beverage operations in area of responsibility with a focus on service quality, operational efficiency, and overall guest satisfaction.
• Drive financial performance by consistently meeting or exceeding revenue, margin, and cost of goods goals; maintain full accountability for achieving budgeted results.
• Lead labor planning and optimization across all F&B locations in area of responsibility, ensuring effective staffing levels, accurate scheduling, productivity management, and compliance with time & attendance expectations.
• Oversee financial controls, including sales accuracy, system integrity, labor cost management, and alignment to division reporting standards.
• Provide leadership and development for F&B Area Managers and supervisors, including hiring, training, coaching, and performance accountability.
• Ensure all facilities, equipment, and F&B locations remain clean, safe, functional, and operationally ready; support maintenance and capital planning needs.
• Partner with the Director of Food & Beverage & Executive Chef on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.

Qualifications

• High School Diploma or GED required; Bachelor's Degree preferred.
• Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred.
• Proficient in Microsoft Outlook, Excel, and Word.
• Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred.
• Valid driver's license required.
• Ability to work flexible hours including nights, weekends, and holidays.
• Must pass background check and drug screening per company policy.