Manager, Food & Beverage

Overview

 

The Manager, Food & Beverage leads park-wide food service operations, ensuring exceptional guest experiences while driving financial performance, operational efficiency, and team development. This position oversees concessions, catering, franchises, and special events while partnering with leadership to achieve business goals and maintain high standards of quality, service, and safety. 

Responsibilities

• Oversee daily food and beverage operations across multiple locations, including concessions, catering, franchises, and special events.
• Lead and develop Food & Beverage management teams by providing direction, coaching, training, and performance feedback. 
• Ensure operational standards are maintained and resources are effectively allocated to support business needs.
• Partner with senior leadership to develop strategies that enhance operational performance and guest satisfaction.
• Monitor financial results and manage departmental budgets to achieve revenue and profitability targets.
• Review staffing plans and schedules to ensure appropriate coverage during peak and seasonal operating periods.
• Recruit, hire, train, and evaluate management staff while supporting employee development and succession planning.
• Resolve guest concerns and respond to feedback to maintain exceptional service and product quality.
• Analyze complex operational challenges and implement effective solutions to improve efficiency and results.
• Drive a culture of accountability, teamwork, safety, and continuous improvement throughout the department.

Qualifications

• Bachelor's degree in Hospitality, Business, Food Service Management, or a related field preferred. 
• Valid driver's license required. 
• 8-10 years of food and beverage, hospitality, or related operational experience. 
• 5-7 years of progressive leadership experience managing teams and business operations. 
• Demonstrated success leading high-volume food service or hospitality operations.
• Strong financial acumen with experience managing budgets, labor, and profitability goals. 
• Excellent communication skills with the ability to influence, motivate, and collaborate across multiple departments.
• Proven ability to analyze operational needs, solve complex problems, and execute strategic initiatives.
• Strong commitment to guest service, food quality, and operational excellence. 
• Availability to work nights, weekends, and holidays based on business needs