FOOD & BEVERAGE MANAGER

Primary Responsibilities

• Manage daily food and beverage operations, including restaurants, catering, concessions, and special events.
• Ensure food safety and sanitation standards are met, following Arkansas Department of Health guidelines.
• Develop and enforce standard operating procedures for kitchen, bar, and dining services.
• Maintain inventory, ordering, and stock rotation to minimize waste and maintain quality.
• Develop and manage budgets, sales forecasts, and expense reports.
• Implement cost-control strategies while maintaining high service standards.
• Track revenue and expenses to ensure financial efficiency and profitability.
• Recruit, train, and supervise kitchen, waitstaff, and bar personnel.
• Supervise staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents.
• Address customer feedback and resolve complaints professionally.
• Develop menu offerings and pricing strategies that align with visitor expectations and park themes.
• Maintain compliance with state food and beverage laws, alcohol service regulations, and labor laws.
• Ensure the proper licensing and certifications are obtained for food handling and alcohol service.
• Conduct safety and sanitation audits to uphold public health standards.
• Ensure compliance with Arkansas food safety, alcohol service, and labor laws.

Qualifications

• At least three years of experience in food service management, restaurant operations, or hospitality leadership, or a related field, including one year in a leadership capacity.
• Must obtain and maintain ServSafe Food Manager Certification within six months of hire.