Food And Beverage Manager

We are seeking a highly motivated and detail-oriented Food & Beverage Manager to lead the daily operations of our restaurant and outlet venues within Dezerland Park Orlando. This individual will oversee all front-of-house and back-of-house activities, drive service excellence, manage staff performance, and ensure that every guest experiences exceptional hospitality across our diverse F&B concepts.

The ideal candidate has a strong background in food and beverage management, thrives in a high-volume, fast-paced environment, and brings a hands-on leadership style that keeps operations running seamlessly. If you excel at coordinating teams, maintaining quality standards, optimizing costs, and creating memorable guest experiences, this is the role for you!

Dezerland Park Orlando is more than Florida’s largest indoor attraction we’re a playground for families, friends, and teammates to come together and create unforgettable memories. With over 800,000 square feet of different attractions like a gel blaster arena, axe-throwing, pinball arcade, and even one of the world’s largest auto museums, there’s something here for everyone. 

But what really makes Dezerland special is our people. We’re fostering a culture that feels like family supportive, fun, and collaborative where every team member plays a part in bringing joy to our guests. 

Essential Duties and Responsibilities:

• Oversee restaurant and outlet operations with full FOH and BOH accountability, ensuring compliance with all standards, policies, and procedures.
• Maintain operating budgets; monitor P&L results, food and beverage costs, controllables, and labor to meet financial targets.
• Control outlet costs through effective purchasing, inventory oversight, waste reduction, and labor management aligned with demand patterns and labor laws.
• Maintain accurate daily and weekly punch details for service staff; process daily sales reports, cost reports, and other operational reporting as requested.
• Analyze operational data, evaluate results, and implement solutions to improve efficiency, profit, and service quality.
• Collaborate with senior leadership on menu planning, portioning, production needs, and recipe consistency.
• Collaborate closely with cross-functional teams including Events, Marketing, and Sales to support promotions, special programs, and property-wide initiatives.
• Conduct daily line checks for food quality, temperatures, portioning, presentation, and BOH station readiness.
• Oversee bar mise en place, product rotation, batching, par levels, and beverage quality consistency.
• Manage ordering and inventory for food, beverage, cleaning supplies, uniforms, smallwares, and kitchen equipment.
• Establishes methods for inventory control and adheres to purchasing procedures.
• Coordinate monthly self-inspections, sanitation walkthroughs, and deep-cleaning programs for BOH, FOH, and bar areas.
• Operate POS, bar equipment, and kitchen tools as needed; report equipment malfunctions promptly.
• Review daily prep lists, production schedules, BOH cleanliness, and station setup for efficient flow.
• Ensure accurate communication of 86’d items, menu changes, allergens, and operational priorities.
• Understand FOH and BOH roles well enough to step in and assist; fill in as a Cashier, Server, Host, Bartender, or BOH support when short staffed.
• Monitor staffing levels and labor needs for FOH and BOH; adjust schedules to align with business demand and standards.
• Assist in interviewing and hiring qualified FOH and BOH employees.
• Conduct performance evaluations, administer coaching, mentoring, and disciplinary actions according to SOP.
• Conduct effective pre-shift meetings, team updates, and training sessions to communicate expectations and priorities.
• Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
• Foster teamwork, empowerment, accountability, and a positive, collaborative work environment.
• Serve as a role model for professionalism, hospitality, and appropriate service behaviors.
• Take proactive steps to resolve guest concerns while ensuring effective service recovery.
• Review guest feedback, comment cards, and satisfaction data with staff to drive improvements.
• Stay readily available and approachable for guests and staff on the floor.

Other Duties

This job description is not designed to cover or contain a comprehensive list of all duties or responsibilities. Duties, responsibilities, and activities may change at any time with or without notice based on company needs.

Requirements/Qualifications:

Bachelor’s degree or Associate’s degree in Hospitality, Restaurant Management, Business Administration, or a related field preferred; equivalent F&B leadership experience accepted. Minimum 5 years of food and beverage experience, with at least 3–5 years in a supervisory or managerial role overseeing FOH and BOH operations. Strong customer service background with a proven ability to lead high-volume, guest-focused environments. Thorough knowledge of food safety regulations, sanitation standards, and Alcohol & Beverage Control (ABC) laws.