Area Supervisor - Beverage
On-siteHershey, Pennsylvania, United States
Job Summary
Lead the team by assessing location needs, moving staff and products to suit venue requirements, and working with management when assistance is needed. Oversee and train staff on register procedures, handle guest compliments and complaints, and ensure all locations open and close at proper times. Monitor stand appearance, inventory levels, and portion controls while maintaining food safety standards and completing mandatory logs. Maintain appropriate staffing levels based on projected business and weather, complete end-of-period accounting and daily inventory audits, and assist with seasonal event setups. Model proper attitude and behavior, report equipment problems to maintenance, and ensure strict adherence to Child Labor Laws. Work flexible hours including mornings, evenings, weekends, and holidays, with shifts starting as early as 7:00 AM and ending as late as 1:00 AM, 35 hours a week during the season.
Required Qualifications
- 18 years of age or older
- at least two (2) years of Food & Beverage supervisory experience
- Must be certified or be able to pass an alcohol service class (RAMP Training)
- Food Safety training (ServSafe Allergen and ServSafe Manager)
- strong working knowledge of Windows-based computers (including general Office Suite and Google Workspace programs)
- positive attitude
- eagerness to learn
- willingness to work well with others
- professional image in compliance with Hershey Entertainment & Resorts and Food & Beverage guidelines
- ability to multitask while prioritizing job tasks and assignments
- Proven guest relations
- problem-solving
- task management
- communication
- organizational skills
- Knowledge of Child Labor Law regulations
- ability to work independently
- self-motivated to perform all aspects of the job at all times
- ability to safeguard confidential information
- Must be able to work flexible hours, including morning, evenings, weekends, and holidays, with shifts starting as early as 7:00 AM and ending as late as 1:00 AM
- Must be able to work at least 35 hours a week, Memorial Day through Labor Day, and 15 hours a week in the off-season
- ability to stand for up to eight hours at a time
- walk
- bend at the waist and knees
- repeated manual dexterity
- ability to push, pull, and reach above shoulder level
- lift up to twenty (20) pounds without assistance
- ability to withstand the temperatures of a kitchen/food stand environment
- comfortable with exposure to cleaning chemicals
- provide proper footwear (black non-skid/non-slip sneakers)
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