Area Manager of Foods - Events and Catering

Shakopee, Minnesota

Posted in Retail
11 days ago

Job Info


Valleyfair has an opening in its Food Service Division for an Area Manager, Food Operations overseeing Catering and Events. The Area Manager of Catering and Events is responsible for directly managing operations within a defined region of the park. They will oversee and manage the overall operation of the catering facility during an event as well as handling all the preparation before, during, and after the event. They will ensure that all food and beverage products offered are of the highest quality for our guests and associates. They will supervise a team of subordinates on a regular basis and ensure that divisional, park standards and company cornerstone are being met at all times. They will participate in the division on-duty rotation and provide oversight to additional food locations as assigned.


*This position is full time, year round. Applicants must be at least 18 years of age or older. 


  • 2-4 years of related experience in food service with background in multi-unit locations.
  • Some college or education preferred in culinary studies.
  • Extensive Food Service industry experience, including production, service, and inventory control.
  • Ability to communicate and follow instructions.
  • Capable of leading a large team and assuming responsibility for their results.
  • Ability to handle changing priorities and addressing issues promptly and appropriately.
  • Must have very strong organizational skills, along with good verbal and written communications skills.
  • Needs to be proficient in Microsoft Office Suite as well as other general computer skills.
  • Serve Safe certified or ability to complete a Serve Safe certification class.
  • Must have experience on multi-unit operations.
  • Ability to work nights, weekends and holiday periods to meet business needs.
  • Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  • Ability to speak, write, read and understand English at a level sufficient to take guest orders; conduct a variety of sales transactions; complete a variety of simple forms; respond to guest special requests; and answer specific questions regarding products or merchandise.
  • 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.

  • Maintains effective management of the in‑park Food Services Department; to include but not limited to Catering, Special Events, and Associate Dining (Cornerstone Café) and informs Director of Food and Beverage of all major developments arising within the department.
  • Assists Executive Chef, other Area Manager, Leads, and Supervisors in ensuring guest‑ready operations for all food locations during operating hours.
  • Ensures adherence to corporate and divisional policies and procedures. Initiates corrective and improvement action upon the direction of the divisional director.
  • Assists in planning and development of all departmental policies and procedures within all food locations.
  • Develops and revises basic food service training manuals and programming including pre‑season and seasonal training sessions.
  • Ensures quality and cost control of food, beverage, and service levels at all times. Identifies issues as they arise and works quickly to find a solution.
  • Monitors staffing levels in food production locations to meet in‑park demand.
  • Takes an active role in hiring, training, supervision, scheduling and development of staff to maintain the highest standards of food quality. Some travel may be required for recruiting trips.
  • Motivates supervisors, leads, and employees to seek continuous improvement in their personal performance and that of the location.
  • Develops and implements location-specific equipment training programs with proper focus on operation, cleaning and maintenance.
  • Provides on‑the‑job training for all seasonal employees within the Food Operations Division.
  • Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
  • Performs all other duties assigned.

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