Job Description

Overview:

Responsibilities:

• Lead all food & beverage operations 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, 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 corporate reporting standards.
• Provide leadership and development for F&B 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 park support F&B teams on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.

Qualifications:

• Proven leadership experience (6–8 years) in multi‑unit, high‑volume food & beverage operations such as theme parks, stadiums, entertainment venues, or large restaurant groups.
• Strong financial acumen with demonstrated success achieving revenue targets, managing labor, controlling cost of goods, and delivering profitable results in a fast-paced environment.
• Ability to partner effectively with park support food & beverage teams, culinary leaders, operational departments, and senior park leadership.
• Expert knowledge of food safety standards, health regulations, and licensing requirements; ServSafe Manager and ServSafe Alcohol certifications required or ability to obtain.
• Hands‑on, guest‑focused leader who motivates teams, develops managers, resolves operational challenges, and drives continuous improvement.
• Excellent communication, organizational, and problem‑solving skills with the ability to thrive in a dynamic, high‑volume, guest‑facing environment.