IPS Manager

Direct all In-Park Services operations. Operating P&L Responsibility for Food & Beverage, Retail and Rental operations to assure profitability. Ensure department provides outstanding service, exceptional food quality, emphasizing organization and cleanliness, and an entertaining experience, to our Guests and Team.

Salary: DOE

• Responsible for all In-Park Services operations in the park including Culinary, Retail, Rentals, Catering and Purchasing/Warehouse.
• Develop, execute and coordinate In-Park Services CAPEX, from concept through completion, on-budget and on-time.
• Ensure all Federal, State, Local, and park regulations are being adhered to within areas of responsibility.
• Ensure compliance with all State and Federal liquor laws as well as FDA health requirements.
• Assure profitability of department by closely monitoring sales, cost of goods, inventory, labor and other operating expenses and fixed costs.
• Oversee staffing and control labor expenditures for In-Park Services
• Develop and maintain financial budgets and annual business plans for In-Park Services operations and prepare and present monthly forecasts as required.
• Ensure exceptional food quality, product displays, cabana hospitality, seamless rental transactions and innovation.
• Ensure that all team members are properly trained and equipped to perform their job responsibilities.
• Develop and promote an entrepreneurial spirit by making recommendations targeting increased sales, profits and Guest service and satisfaction.
• Adhere to all department and company safety policies.
• Support the company mantra; friendly, clean, fast and safe service.
• Serve as Park Duty manager as assigned.
• Enforce all park policies and procedures and maintain all Six Flags standards.
• All other duties as assigned.

• Bachelor’s degree in management (or related field) or equivalent management experience in Food industry or Retail Industry or combination of both.
• 5 years’ experience as a theme park supervisor/manager of Retail Services or Culinary Services, restaurant management experience, or experience in multi-unit Retail or Culinary Services related field.
• Strong written and oral communication and interpersonal skills.
• Must be professional, energetic, self-motivated, and able to motivate others, and have a positive attitude.
• Experience supervising large teams and interfacing with all levels of management.
• Strong teamwork skills and ability to work productively across various departments.
• Ability to multi task and have a keen eye for detail and follow up.
• Strong planning skills and ability to teach.
• Strong organizational skills and ability to manage multiple operations.
• Budget planning experience and proficient in Microsoft Word and Excel.
• Certified in Safe Food Handling and responsible alcohol service (TIPS) or obtain certification within 60-days.
• Flexible schedule required including nights, weekends, and holidays.