A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Manager - Food & Beverage at Cedar Point Manager - Food & Beverage at Cedar Point in Norwalk, Ohio Posted in about 6 hours ago.
Type:
full-time
Job Description:
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.
