Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr.

Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC’s, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence.

Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. 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.