Job Description

Overview:

The VP, Food & Beverage leads the strategic and operational direction of the theme park’s Food and Beverage programs across its Tampa, FL theme park. This position oversees a wide range of responsibilities focused on ensuring that food and beverage operations align with the park’s overall objectives for revenue generation, operational efficiency, and guest experience.

What you get to do:

1. Strategic Planning and Leadership

• Develop and implement the food and beverage (F&B) strategy to support the park's overall objectives and revenue goals.
• Lead the F&B department in planning, budgeting, and forecasting for short-term and long-term growth.
• Oversee menu development, pricing strategies, and product selection to ensure offerings align with guest preferences and trends.
• Identify new revenue streams and business opportunities within F&B to drive growth.

2. Operations Management

• Work closely with in-park F&B teams to influence exceptional day-to-day F&B operations across all park locations, including restaurants, quick-service outlets, food kiosks, and catering services.
• Ensure consistency in food quality, service standards, and guest experiences across all venues.
• Monitor and ensure compliance with health, safety, and sanitation regulations.
• Implement and optimize standard operating procedures to enhance efficiency and minimize costs.

3. Financial Oversight

• Develop and manage the annual F&B budget, including sales forecasts, labor costs, inventory, and capital expenditures.
• Drive profitability by controlling costs, reducing waste, and optimizing labor productivity.
• Analyze financial reports and metrics to identify areas for improvement, set goals, and monitor progress.
• Negotiate contracts with vendors, suppliers, and third-party partners to secure favorable terms.

4. Guest Experience and Satisfaction

• Ensure the F&B offerings cater to various guest preferences, including dietary needs, cultural tastes, and age groups.
• Monitor guest feedback and work with in-park teams to respond to trends to continuously improve food quality, service, and experience.
• Lead initiatives to enhance the dining experience, such as themed dining events, seasonal menus, and exclusive experiences.
• Foster a guest-centric culture within the F&B team to consistently deliver exceptional service.

5. Menu Development and Innovation

• Collaborate with chefs and culinary teams to create innovative menus that reflect current trends while appealing to park guests.
• Develop themed or seasonal menus that align with park events, attractions, and promotions.
• Ensure menus include diverse offerings that cater to various dietary requirements, such as vegetarian, vegan, gluten-free, and allergy-sensitive options.
• Stay updated on industry trends and incorporate new food technologies or sustainable practices.

6. Team Leadership and Development

• Recruit, train, and retain top culinary and management talent, ensuring staff align with the park's service standards.
• Provide leadership and coaching to develop employees and build a strong, motivated team.
• Implement performance management processes to monitor and improve team member performance.

7. Compliance and Risk Management

• In partnership with in-park F&B teams, ensure all F&B operations comply with local, state, and federal health, safety, and food handling regulations.
• Implement risk management strategies to minimize liability related to food safety, labor disputes, and operational disruptions.
• Conduct regular audits and inspections to maintain compliance and high standards.
• Develop and execute emergency response plans for potential issues like foodborne illness outbreaks or equipment failures.

What it takes to succeed:

• Bachelor’s degree ideally from a top hospitality management program, or equivalent experience; MBA preferred
• 7-10 years of food and beverage multi-unit leadership experience with increasing levels of responsibility in the hospitality industry (ideally in an aspirational or lifestyle brand)
• Strong influencing skills and ability to build relationship building skills with internal and external cross functional stakeholders at all levels.
• Experience in leading global food and beverage operations designing and executing programs to drive revenue growth and cost efficiency / productivity at scale
• Excellent verbal and written communication skills, ability to communicate at multiple levels and strong public speaking skills with proven success influencing large and diverse teams
• Effective organizational skills, demonstrated by ability to set priorities, coordinate multiple projects simultaneously, meet deadlines, and be attentive to details
• Proven analytical and problem-solving abilities
• Experience building and managing a large, complex budget
• Works well in a fast paced, high-pressure environment
• Knowledge of industry best practices and trends
• Must be proficient in Microsoft Office programs

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