Vice President, Food & Beverage Operations

Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. Some remote opportunities are available within specific departments. There are also roles that require being on-site full time. You'll learn more about this during the application process.

JOB SUMMARY: Responsible for overall operation of assigned Food & Beverage Division with a focus on strategic planning, initiative management, operations management and department leadership.

MAJOR RESPONSIBILITIES:

STRATEGIC PLANNING AND INITIATIVE LEADERSHIP

• Provide overall leadership and strategic oversight to initiative management, structure, approach, and reporting. Work broadly across team to ensure best practice management to drive on-time/on-budget development and implementation of initiatives.
• Develop and drive planning of new business opportunities, focusing on trends and changes in the market. Direct budgeting process and daily management of budgets, analyzing fluctuations in business units and instituting changes/enhancements as necessary.
• Responsible for strategic planning, financial analysis and planning, budgets, inventory control, sanitation and safety, training and development, staffing, employee relations, menu planning and analysis, Capital planning, project work, event planning and execution, catering support and Talent Review planning.
• Manage initial and ongoing relationships with external industry partners, including the National Restaurant Association, Florida Restaurant Association, ProStart, Women's Food Service Forum, etc.
• Partner with key departments, including, Shared Services, Marketing & Sales, Staffing, Learning and Performance, Human Resources, Finance, Industrial Engineering, Tech Services, Visual, Security/Loss Prevention, Park Operations, Catering, Special Events, EHS, Entertainment in conjunction with strategic planning, financial analysis and planning, budgets, inventory control, sanitation and safety, training and development, staffing, employee relations, menu planning and analysis, Capital planning, project work, event planning and execution, catering support, Talent Review planning. 35%

OPERATIONS MANAGEMENT

• Lead and oversee daily operation of the Food & Beverage business through division senior management team with a focus on staffing, revenue and margin generation, controls, and performance.
• Responsible for the overall Guest and TM experience, communication of goals and expectations, and ensuring operating and safety standards are maintained. Interact with Team Members, Guests, and key partners. Monitor equipment and infrastructure needs, generate growth and efficiency objectives and plans.
• Responsible for adherence and interaction with applicable regulatory agencies and requirements.
• Develop and manage 3rd party concessionaire opportunities where applicable. Lead programs and processes to ensure a positive Guest experience through enhancements and ongoing monitoring.

DEPARTMENT LEADERSHIP

• Drive development of the management team through continuous training and role modeling. Partner with all UO divisions in creating synergies that drive overall company goals and increased revenues. Achieve TSAT goals and objectives. Develop and implement TSAT action plans to drive engagement and own the Talent Review process.
• Own F&B Human Resource issues, including, Open Door appeals, coaching and development, performance reviews, AOP documentation, one on one time with staff and Team Members, 360 evaluations and organizational development.
• Understand and actively manage Environmental, Health & Safety responsibilities by following established UO policy, procedures, training, and team member involvement activities.
• Lead Food Safety Committee.
• Perform other duties as assigned.

SCOPE: This role supervises a large divisional team including an Exempt supervisory leadership team, Exempt management and non-supervisory hourly full-time, casual, and seasonal classifications of Team Members.

EDUCATION: Bachelor's degree from a four year college or university in Business.

EXPERIENCE:

• 12+ years leadership experience.
• Including 5+ years Director level management experience in a Food & Beverage environment, preferably in the hospitality industry;
• or equivalent combination of education and experience.

ADDITIONAL INFORMATION:

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to compute rate, ratio, and percent and to draw and interpret spread sheets.
• Ability to apply concepts of basic algebra and geometry.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.

Your talent, skills and experience will be rewarded with a competitive compensation package.

Universal is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Universal Orlando via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Universal Orlando HR/Recruitment will be deemed the sole property of Universal Orlando. No fee will be paid in the event the candidate is hired by Universal Orlando as a result of the referral or through other means.

Universal Orlando Resort. Here you can.

Universal Orlando is an equal opportunity employer. Universal elements and all related indicia TM & © 2023 Universal Studios. All rights reserved. EOE

• Contact: Recruitment Team
• Reference: CatererGlobal/1009_586368
• Job ID: 99730840